Salteñas: Bolivian Hand Pies with Chicken Stew

Have you ever tasted a savory hand pie filled with a flavorful chicken stew? If not, get ready to embark on a culinary adventure with us as we explore the world of traditional Bolivian cuisine and discover the mouthwatering delight of Bolivian hand pies, known as Salteñas. These delectable treats are a beloved street food in Bolivia and offer a tantalizing combination of flavors and textures. So, what makes these hand pies so special? Let’s dive in and find out!

Key Takeaways:

• Salteñas are a staple of traditional Bolivian cuisine, often enjoyed as street food.
• Authentic Bolivian salteñas involve making a concentrated, gelatin-rich stock to create a brothy stew.
• The key to maximum soup-age in the filling lies in a sticky and concentrated, gelatin-rich broth.
• Building flavor with homemade broth enhances the Latin flavors of the stew.
• The chicken stew filling is made by searing bone-in chicken thighs and adding spices, potatoes, raisins, and peas.
• The hot water pastry crust, made with annatto, is hearty enough to hold a generous amount of filling.
• Salteñas are a popular and beloved food in Bolivian cuisine, similar to empanadas.

The Key to Maximum Soup-age: Gelatin-Rich Broth

In order to achieve the perfect salteñas, it is crucial to have a gelatin-rich broth that adds depth of flavor and creates a delightful soup-like experience. The key lies in making a concentrated stock using chicken wings and bone-in chicken thighs.

Simmering the chicken wings and bone-in chicken thighs helps extract the gelatin from the bones and connective tissues, resulting in a sticky and concentrated broth. To further enhance the richness, the wings can be roasted beforehand, intensifying the flavor profile.

The gelatin in the broth sets the filling of the salteñas, giving it a unique texture similar to a Jell-O Jiggler when chilled. When baked, the gelatin melts and gurgles inside the pastry, creating a burst of savory goodness with every bite.

The gelatin in the broth sets the filling like a Jell-O Jiggler when chilled and melts and gurgles inside the pastry when baked.

By focusing on a gelatin-rich broth, we ensure that every component of the salteñas contributes to a memorable and satisfying culinary experience.

Steps to Make Gelatin-Rich Broth

1. Place the chicken wings and bone-in chicken thighs in a large pot.
2. Add enough water to cover the chicken.
3. Bring the water to a simmer over medium heat.
4. Reduce the heat to low and let the broth simmer for at least 2 hours, allowing the gelatin to extract from the bones and create a concentrated stock.
5. Strain the broth, removing any solids.

With the gelatin-rich broth at hand, we can now move on to the next step in creating delectable Bolivian salteñas.

Building Flavor with Homemade Broth

Building flavor right from the start is essential for a good salteña. Traditionally, we use beef marrow bones or chicken feet to create a homemade broth that forms the foundation of the filling. The process involves simmering the bones or feet slowly to extract their collagen, which sets the filling into a gel-like consistency.

While some recipes take shortcuts with boxed broth and powdered gelatin, we recommend making your own broth for the best results. Not only does homemade broth provide a richer and more authentic flavor, but it also allows for better control over the ingredients and seasoning.

When it comes to choosing the bones, beef marrow bones are a popular choice due to their robust flavor and high collagen content. However, chicken wings are a great alternative as they are more accessible and still offer ample flavor and gelatin. Plus, they are easier to find than chicken feet, which can be a bit more challenging to source.

To enhance the Latin flavors of the stew, we finish the broth with the addition of red bell peppers, onion, and garlic. This combination adds depth and complexity to the overall taste profile of the salteñas, complementing the other ingredients.

The Importance of Collagen Extraction

Extracting collagen from homemade broth is crucial as it helps the filling to set properly and achieve the desired texture. Collagen is a protein that becomes gelatinous when cooked, providing body and structure to the stew. Without proper collagen extraction, the filling may turn out runny or overly liquid, compromising the overall integrity of the salteña.

Homemade Broth Recipe

To create your own homemade broth for salteñas, follow this simple recipe:

1. Ingredients:

• Beef marrow bones or chicken wings
• Water
• Red bell peppers
• Onion
• Garlic

1. In a large pot, add the bones or chicken wings.
2. Cover with water and bring to a boil.
3. Reduce the heat to a simmer and let it cook for several hours, allowing the collagen to extract and the flavors to meld.
4. During the last hour of simmering, add the red bell peppers, onion, and garlic to enhance the taste of the broth.
5. Once the broth is rich and flavorful, strain it to remove any solids and set aside for later use in the salteña filling.

With the homemade broth prepared, you’re now ready to move on to the next step in creating delicious Bolivian salteñas – crafting the chicken stew filling.

Creating the Chicken Stew Filling

To make the delicious chicken stew filling for your salteñas, start by searing bone-in and skin-on chicken thighs in a Dutch oven until they are beautifully browned. This step adds depth of flavor to the stew and helps to lock in the juiciness of the chicken.

Next, add diced onion and minced garlic to the Dutch oven and cook them until they become translucent and tender. This will infuse the stew with aromatic flavors that will make your salteñas irresistible.

Now, it’s time to add the spices. Sprinkle in your favorite spices, such as cumin, paprika, and oregano, to enhance the taste of the stew and create a savory profile.

Once the spices are incorporated, pour in the chicken wing broth. This flavorful broth, made from simmering chicken wings, will infuse the stew with rich and comforting flavors.

Add diced potatoes and golden raisins to the stew for added texture and sweetness. These ingredients will bring depth and complexity to your chicken filling.

All that’s left is to simmer the mixture until the chicken is cooked through and the flavors have melded together beautifully. Allow the stew to cool, then carefully pick the tender meat from the bones and tear it into small bites.

Now, let’s bring it all together:

1. Return the torn chicken meat to the stew.
2. Add peas to brighten up the filling with their vibrant color and fresh flavor.
3. Stir everything together to ensure that each bite of your salteñas is filled with a delicious and well-balanced combination of flavors.

A scrumptious chicken stew filling is the heart and soul of your salteñas, and these steps will help you create a mouthwatering masterpiece that will have everyone coming back for more.

Crafting the Hot Water Pastry Crust

To create the perfect pastry crust for salteñas, we use a unique technique that involves making hot water pastry. This type of crust is heartier and more durable than traditional pie dough, allowing it to hold a generous cupful of juicy filling without cracking. Let’s dive into the details of crafting this flavorful crust.

First, we start by melting butter with annatto for a touch of color. Annatto, a natural food coloring derived from the seeds of the achiote tree, adds a vibrant orange hue to the pastry. Once the butter is melted, we whisk it together with flour, salt, and sugar to create a dry mixture.

Now comes the magical step – adding boiling water to the mixture. The boiling water helps to bind the ingredients together, creating a smooth dough with just the right amount of structure and elasticity. This is crucial for forming the perfectly shaped salteñas.

After preparing the dough, it’s time to divide it into portions and roll it out. We recommend using a large clean surface and a rolling pin to achieve the desired thickness for the pastry.

Now for the filling! The chicken stew, along with a piece of hard-boiled egg and two olive halves, is placed in the center of each rolled-out portion of dough. You can get creative and experiment with different fillings, but the combination of chicken, egg, and olives is a classic choice for authentic salteñas.

To seal the salteñas, use egg white to moisten the edges of the dough. This helps ensure a secure closure and prevents any leaks during baking. Once the edges are moistened, carefully fold the dough over the filling and press it together firmly. You can use a fork or your fingertips to create a decorative edge.

Now that the salteñas are assembled, they are ready to be baked to golden perfection. The hot water pastry crust creates a flaky and tender exterior, while the savory filling becomes beautifully cooked and infused with the rich flavors of the broth.

Tips for Crafting the Perfect Salteñas Pastry:

• Use annatto to add a vibrant color to the dough
• Ensure the dough has enough elasticity to form the salteñas
• Moisten the edges of the dough with egg white for a secure seal
• Experiment with different fillings while keeping the classic chicken, egg, and olive combination

Now that you’ve mastered the art of crafting the hot water pastry crust, it’s time to move on to the final step – baking the salteñas to perfection. In the next section, we’ll explore the baking process and reveal the secret to achieving that irresistible golden crust.

Conclusion

Salteñas are a delicious example of Bolivian street food. These chicken-filled hand pies, similar to empanadas, have a unique shape and are bursting with flavorful stew. Making authentic Bolivian salteñas involves creating a gelatin-rich broth, crafting a hot water pastry crust, and assembling the pies with a carefully balanced filling.

Salteñas are a popular and beloved food in Bolivian cuisine, enjoyed by locals and visitors alike. The combination of tender chicken, aromatic spices, and a savory broth encased in a flaky pastry creates a harmonious and satisfying culinary experience. Whether enjoyed as a quick snack or a hearty meal, salteñas tantalize the taste buds and capture the essence of traditional Bolivian flavors.

For the best salteñas, it’s essential to have a reliable recipe that guides you through the process step by step. From creating the gelatin-rich broth to mastering the hot water pastry crust, attention to detail ensures the perfect balance of flavors and textures in each bite. Whether you’re a seasoned cook or a novice in the kitchen, making your own bolivian empanadas and chicken-filled hand pies can be a rewarding and enjoyable culinary adventure that allows you to savor the taste of authentic Bolivian cuisine.

Source Links

• https://www.seriouseats.com/saltenas-bolivian-hand-pies-filled-with-chicken-stew
• https://ru.pinterest.com/amp/pin/1266706129957684/
• https://www.pinterest.com/pin/salteas-bolivian-hand-pies-filled-with-chicken-stew-recipe–150448443793092354/