How to Make Salteñas (Bolivian Hand Pies) From Scratch

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alteñas are the Bolivian version of an empanada, but unlike empanadas, these chubby football-shaped pastries are overflowing with brothy stew. They feature the geyser-like qualities of a soup dumpling, all wrapped up in a sweet and tender crust. Here's how to make them at home.

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, but chicken should take center stage in this recipe, and the browned flavors from roasting will help it get there.

The strained broth should be reduced to just about five cups to ensure that the gelatin is concentrated enough to set. I find it’s easier to slightly over-reduce the stock and dilute it with water to achieve the correct volume—otherwise, you're stuck returning it to the pot to keep simmering it down after straining.The filling will essentially be cooked twice—first as the stew simmers on the stovetop, and again as the pastry browns in a ripping hot oven.

Finally, I transfer the mixture to a shallow dish to cool in the refrigerator. The stew needs to fully chill and set before it’s ready to wrap with pastry. When all's said and done, the stew will be stiff enough to slice.—capable of containing a whopping cupful of juicy filling without cracking or breaking—so it’s traditionally made with a hot water pastry for stability and strength.

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There’s a Bolivian place in Anaheim that sells these, they’re fantastic!

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