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Baked pastries filled with a soupy sweet-savory stew — Bolivia's famous morning snack.
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Salteñas are Bolivia's signature baked pastry. They resemble empanadas but are filled with a sweet-savory stew set with gelatin and full of broth. When baked, the inside turns into juicy soup, and eating one without spilling takes skill. In Bolivia they're eaten as a snack around 10 a.m., and most shops sell out by early afternoon.
Finely chop the beef, fry with the onion, and simmer with the paprika, cumin, chili, salt, a little sugar, and 300ml water with chicken stock dissolved.
Mix in the diced boiled potatoes, peas, and softened gelatin, and chill in the fridge overnight to set.
Knead the flour, melted butter, sugar, egg yolk, and lukewarm water into a dough, divide into 12, and roll into rounds.
Top the dough with the filling, raisins, olives, and chopped boiled egg, fold into half-moons, and crimp the edges with a rope pattern.
Stand them upright on a baking sheet with the crimp on top and brush with egg white.
Bake at 220°C for 20 minutes until browned.