Bolivian hand pies filled with chicken stew (Salteñas) from Serious Eats

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Notes about this recipe

  • Eat Your Books

    Can substitute ground cayenne pepper for aji panca chile powder.

  • rionafaith on May 10, 2020

    Many steps in this recipe and must be started a day or two ahead, but not as involved as it seems at first glance! Day 1 I made the stock (in IP), then strained and chilled overnight. Day 2 I made the stew (used cayenne). Day 3 I made the dough and assembled. The amount of water in the dough seemed like way too much and it was quite sticky but ended up working out fine after a short rest and plenty of bench flour. I was careful to roll each piece of dough out exactly to 8" but only used ~1/2 cup of filling in each, I don't see how one could possibly cram a full cup in there. These salteñas ended up much larger with a thinner, more delicate pastry than those I ate in Bolivia. They definitely require a knife and fork to eat. Not totally traditional (especially with the slightly spicy filling), but delicious and worth the work. I only baked 2 and have wrapped the others individually in foil to keep in the freezer for quick meals.

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