RCI-BR.006.0296.001
Salteńas
Salteńas from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyadvanced
Ingredients
- lard or margarine1 cup
- ground spicy red pepper (cayenne) mixed with water1 cup
- ˝ tablespoon ground cumin1 unit
- ˝ tablespoon black ground pepper1 unit
- ˝ tablespoon crumbled oregano1 unit
- ˝ tablespoon salt1 unit
- white Onion2 cupscut into small cubes
- ˝ cups green onion1 unitfinely chopped
- lean meat3 poundscut into small cubes
- Potato1 cuppeeled, cooked, and cut into small cubes
- ˝ cup cooked green peas1 unit
- ź cup granulated sugar1 unit
- ˝ tablespoon vinegar1 unit
- ˝ cup parsley1 unitfinely chopped
- spoonfuls unflavored gelatin dissolved in 3 cups water2 unit
- ˝ black olive per salteńa1 unit
- raisins per salteńa3 unit
- of boiled egg per salteńa1 slice
Method
1
Peel and dice the potatoes into small, uniform cubes, then boil them in salted water for about 10 minutes until just tender but not mushy. Drain and set aside to cool.
15 minutes
2
Finely dice the white onion and sauté it in a lightly oiled pan over medium heat until softened and translucent, about 5 minutes. Season with salt, cumin, and ají panca or paprika to build the filling's base flavor.
7 minutes
3
Combine the cooked onion mixture with the diced potatoes in a bowl, then stir in a prepared gelatin-based broth to create the signature semi-liquid filling. Allow the mixture to cool completely and refrigerate until the gelatin sets firmly, at least 2 hours.
120 minutes
4
Prepare the salteña dough by mixing flour with sugar, salt, butter, and beaten eggs, then knead until smooth and slightly sweet. Divide the dough into equal balls, cover with a damp cloth, and rest for 20 minutes.
25 minutes
5
Roll each dough ball into an oval disc about 4–5 inches in diameter on a lightly floured surface. Place a generous spoonful of the chilled, set filling in the center of each disc.
10 minutes
6
Fold the dough over the filling to form a half-moon shape, then firmly seal the edges using the traditional repulgue technique, a decorative twisted or braided crimp, to prevent the juicy filling from leaking during baking.
10 minutes
7
Brush each sealed salteña with a beaten egg yolk mixed with a small amount of sugar or food coloring to achieve the characteristic golden, slightly caramelized finish. Arrange on a baking sheet lined with parchment paper.
5 minutes
8
Bake in a preheated oven at 425°F (220°C) for 15–18 minutes until the pastry is deep golden brown and slightly glossy. Serve immediately as the filling will re-liquefy when hot, and eat carefully to enjoy the signature juicy interior.
18 minutes