Bolivian Salteñas de Pollo (Golden Chicken, Potato, and Pea Empanadas)
Salteñas, a national dish of Bolivia, are golden-hued football-shaped empanadas. These savory pockets are stuffed with a stewy mixture of meat and vegetables, in this case chicken, potatoes, and peas.
2cups(300 grams) peeled and finely chopped Yukon gold or yellow potatoes
2cups(280 grams) packed shredded poached or roasted chicken
1cup(120 grams) green peas
½cup(20 grams) finely chopped fresh parsley
1tablespoonsugar
1tablespoondried oregano
2 to 3teaspoonsDiamond Crystal brand kosher salt(start with about half that much if using another brand and add more as needed; amount needed will also depend on saltiness of broth)
1 ½teaspoonsground cumin
¼teaspoonfreshly ground black pepper
Dough:
⅔cup(150 grams) unsalted butter
2 ½teaspoonsground annatto
6 ⅓cups(800 grams) all-purpose flour
⅓cup(65 grams) sugar
2 ½teaspoonsDiamond Crystal brand kosher salt or 1 ½ teaspoons fine salt
1large egg yolk
1 ⅔cupshot water(115°F)
Assembly:
Pitted black olives(optional)
Sliced hard-boiled eggs(optional)
Raisins(optional)
1large egg beaten with 2 teaspoons water
Instructions
Filling:
In a large, heat-resistant glass or ceramic bowl, combine the broth and gelatin. Let it sit for 2 minutes to bloom, then heat the gelatin mixture in the microwave on high for 1 ½ minutes, until the gelatin dissolves (or over medium-low heat in a double boiler for 3 to 4 minutes). Set aside.
Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and cook until softened, about 3 to 4 minutes. Add paprika and annatto and cook for another 30 seconds. Next, add the broth mixture, stirring until the spices dissolve.
Finally, add the potatoes, chicken, peas, parsley, sugar, oregano, salt, cumin, and black pepper. Bring to a boil and cook, uncovered, until the potatoes are tender, about 6 to 7 minutes. Adjust seasoning as necessary.
Transfer the stew to a bowl or container with a lid and cool completely. You’ll have about 6 cups of filling. Cover and chill for at least 4 hours or overnight (the mixture will jell).
Dough:
In a medium saucepan over medium heat, combine the butter and annatto and melt to infuse the butter with color. Remove and set aside to slightly cool.
In a large bowl, whisk together the flour, sugar, and salt. Make a well in the center and add the egg yolk and slightly cooled butter. Using a wooden spatula, begin to mix everything together while slowly adding the hot water. The dough should come together into a smooth ball after kneading it together for a couple minutes. Add more flour if the mixture feels too wet or sticky. The dough should spring back when gently pressed with a fingertip.
Assembly and Baking:
Line 2 to 3 baking sheets with parchment paper and set aside. Divide the dough into 20 equal portions (about 70 grams each). Fold each piece of dough onto itself to create smooth balls.
Work with one piece of dough at a time and cover the remaining balls of dough. Flatten the ball slightly into a disc. Line a tortilla press with a zip-top freezer or sandwich bag that has been cut open on two sides so that it opens like a book. Place the disc in the middle of the tortilla press between the plastic and press the dough into a 6-inch disc about ⅛-inch thick (or roll it out with a rolling pin).
Place about ⅓ cup of jelled filling in the middle of the disc. If desired, add a slice of hard-boiled egg, an olive, and/or a spoonful of raisins. Bring the edges of the pastry together, letting the dough gently stretch over the filling. Enclose the filling (press the filling down with your forefinger to compact it). Form a half-moon and, holding it by the top edges, stand it on its bottom, flattening it so it can stand without toppling.
Pinch the edges tightly, and press to form a small rim, about ½ inch wide. Then pinch and fold sections of the rim decoratively to seal it well (as you would a dumpling, by gathering the dough starting at one end and pressing it together at ½-inch intervals, until it’s all sealed, OR folding the edge over onto itself to create a rope-like seam like you would for an empanada or curry puff). Repeat with the remaining dough and filling.
Stand the salteñas on the prepared pans, cover and chill them in the refrigerator for at least 20 minutes (or up to 2 hours). Do not crowd the salteñas together on the baking sheets, or their sides will stick when they bake.
Preheat the oven to 500°F (260°C) with the rack in the center. Brush the salteñas evenly with the egg wash and bake each pan individually (keeping the others in the refrigerator until needed) for 20 to 22 minutes, or until they are golden. Cool the salteñas for 5 to 10 minutes before serving.
Notes
Store leftover salteñas in a covered container in the fridge for 4 to 5 days. Reheat them in a 350°F oven or toaster oven until heated through, about 10 minutes.
Freeze the baked salteñas in a single layer. When solid, transfer to containers and freeze for up to 4 months. Reheat them in a 350°F oven or toaster oven until heated through, about 15 to 20 minutes.
I recommend baking the salteñas in batches, one pan at a time on the center rack, so they will bake more evenly rather than rotating the pans. Keep the unbaked salteñas in the fridge until you’re ready to brush with egg wash and bake them.
Although salteñas often include hard boiled egg, olives, and/or raisins, I leave them out because I like them plain. If you decide to add these ingredients to yours, you certainly can. Just keep in mind that the filling is usually plenty to fill the dough wrappers, and you might need to add a bit less filling to make room for other ingredients before sealing them closed.
The measurements provided for the salt are specifically for Diamond Crystal brand, which features larger crystals of salt than some other brands, like Morton. I always recommend using my measurements as a guide, but tasting and seasoning based on your preference (and salt type). Start with less and add more as needed. The saltiness of your broth will also impact how much salt you’ll need to add to get the seasoning just right.