Salteñas de Pollo
Bolivia's football-shaped salteñas are made with slightly sweetened, annatto-tinted dough that encase savory stews made with beef or chicken, as in this recipe.

“Bolivia is famous for the football-shaped salteñas made with slightly sweetened, annatto-tinted dough. They encase savory stews made with beef, chicken, or both (called jigote). The fillings, which always include potatoes and peas, are so moist that they must first be thickened with gelatin so that they can be stuffed into the dough. Once baked, the gelatin melts and the fillings become soupy. Salteñas have flat bottoms that help them stand on their own. Their edges bake to a deep caramel (sometimes black) color, while the rest of the dough develops a golden hue. The proper way to eat a salteña is to bite off one of the ends and to drink any juices before cutting into the filling. Note that the dough must rest for a long time before you can roll it out. This time allows the gluten in the flour to relax, and makes it easier to roll the dough without too much shrinkage.
Cut into one of these football-shaped chicken pies, and enjoy a sweet crust and savory filling: Bright yellow crusts with brown edges hide a moist stew inside. The stew is held together with gelatin, which makes it easier to stuff in the dough when it’s cold. The discs will shrink a bit as they sit; flatten them out with your hands (or use a rolling pin) before filling the salteñas. The dough itself is elastic and will stretch generously over the filling to encase it. Chill the salteñas for at least 20 minutes (but better if longer) after you fill them, before baking. These must be very cold or the filling will seep out as it bakes. Serve them with your favorite hot sauce.”-Sandra Gutierrez
Click here to purchase your own Copy of Sandra A. Gutierrez’s cookbook Empanadas: The Hand-Held Pies of Latin America
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Serves 4
*Note: This dough cannot be frozen and is best used after resting for 1 hour; once baked, the empanadas freeze beautifully. Freeze the salteñas in a single layer after baking. When solid, transfer to containers and freeze for up to 4 months; reheat them in a 350°F (175°C) oven until hot, 15 to 20 minutes.
Makes 26-28
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