Salteñas de Carne

Salteñas de carne are baked pastries with a beef filling that contains broth, vegetables and seasonings. The pastry encloses the juicy filling, with its folded seam running along the top. In Anna Olson’s preparation, onion, pepper, garlic, potato and peas accompany the meat. Ají amarillo, cumin and oregano season the stew, and an olive is enclosed in each pastry.^[1]

The broth is set with gelatine and the filling is chilled before the pastries are assembled. This makes the liquid easier to contain while shaping; it becomes fluid again when the salteñas are heated. Olson’s dough combines flour, fat, water, egg yolk and a little sugar, with achiote giving it colour. The filled pastries are sealed with overlapping folds and baked until their surfaces are golden.^[1]