How about experiencing the delicious Salteña (Saltenha) from Juana Gorriti?
Beef, pork or chicken, for sure, it will be a hit in your kitchen.

Dough Ingredients

  • 2 and 1/2 cup wheat flour
  • 1/4 cup butter (tea)
  • 1 teaspoon salt
  • 3/4 cup warm water (tea)
  • 1 egg yolk for brushing

Stuffing Ingredients

  • 3 tablespoons of butter
  • 1 and 1/4 cup chopped onion
  • 500 grams of minced pork
  • Chopped chili pepper to taste
  • Cumin powder to taste
  • salt to taste
  • 100 grams of chopped black olives
  • 100 grams of seedless black raisins
  • 1/4 cup (tea) of water
  • 2 peeled hard boiled eggs

Dough Preparation Method

  1. Mix the flour, butter and salt.
  2. Make a depression in the center of the mixture and add the water.
  3. Mix until you get a smooth dough.
  4. Wrap in plastic wrap and set aside for 10 minutes.
  5. Roll out the dough on a floured surface. Set aside for 10 minutes and cut out 14 cm diameter circles.

Stuffing Preparation Method

  1. Fry the onion in butter until soft.
  2. Add the meat, pepper, cumin, salt, olives and raisins.
  3. Cook stirring until the meat is soft and golden.
  4. Add the flour and mix.
  5. Add water and stir until thickened.
  6. Add chopped eggs and let cool.


  1. Heat the oven at high temperature.
  2. Fill each half circle of dough with half a tablespoon of filling.
  3. Wet the edges with water and fold in half like a pastry.
  4. Fold one end up and press to stick.
  5. Over the folded part, fold another piece.
  6. Do this until you form a cord across the arch of the saltenha.
  7. Brush with the yolk, arrange on the baking sheet (with the bow facing up).
  8. Bake for 15 minutes or until golden.
  9. Serve immediately.

Mother’s Tips

The saltenha stuffing can be your preference.

Traditionally, the arch of salteña is upwards.

You can make the saltenha in the format you prefer and with the arch to the side.

The name Saltenha (Salteña) is a reference to the city of Salta in Argentina, where Juana Gorriti was born, who began selling empanadas to support her family in Bolivia, where fugitives from the dictatorship in Argentina (1829-1853) settled.

Juana’s Empanadas from Salta’ were successful in Bolivia and the food in the country became popular with the name of Salteña.

Approximate yield of 16 units.

See also freezing savory and sweet foods.


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