● 4 cups of flour
● 1/4 cup of sugar
● 1/4 tsp of baking powder
● 1/4 tsp of salt
● 1/4 cup of butter
● 1/2 cup of warm milk
● 1 egg
● 1/2 cup of beef or chicken broth
● 1/2 cup of diced cooked beef or chicken
● 1/4 cup of diced boiled potatoes
● 1/4 cup of diced green peas
● 1/4 cup of diced hard-boiled egg
● 1/4 cup of diced onion
● 1/4 cup of raisins
● 1/4 cup of chopped olives
● 1/4 tsp of ground cumin
● 1/4 tsp of ground cinnamon
● vegetable oil for frying
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the butter with a pastry cutter or your fingers until the mixture resembles coarse
- In a separate bowl, beat the egg and mix in the warm milk.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Knead the dough on a lightly floured surface for about 2 minutes.
- Cover the dough and let it rest for at least 20 minutes.
- Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
- Cut the dough into desired shape, traditionally they are cut into a circle or oval shape.
- In a separate bowl, mix together the beef or chicken, potatoes, green peas, hard-boiled
egg, onion, raisins, olives, cumin, and cinnamon.
- Place a spoonful of the filling mixture into the center of each dough circle.
- Fold the dough over to form a crescent shape and press the edges together to seal the
- Heat a large skillet or frying pan over medium heat and add enough vegetable oil to coat
the bottom of the pan.
- Carefully place the salteñas in the hot oil and fry until golden brown on both sides, about
2-3 minutes per side.
- Drain on paper towels to remove any excess oil.
- Serve hot with a cup of beef or chicken broth.
Enjoy your homemade Bolivian Salteñas!
Note: Some variations use a sweet dough or a sweet filling, you can add sugar and/or milk to
the dough or filling if you like.