What You Need to Know
The preparation involves mixing lard and water with salt and other ingredients, then rolling out the dough to a thickness of 3-4 mm. The dough is left to rest for 30 minutes to allow the gluten to relax, before being filled and baked in a wood-fired oven at 200-250°C for 20-25 minutes.
Steps
- 1.
Salteñas Paceñas (La Paz, Bolivia): Creates the characteristic flaky crust that contains juicy fillings
- 2.
Salteñas Cochabambinas (Cochabamba, Bolivia): Forms the crispier outer shell preferred in this regional variation
- 3.
Salteñas de Pollo (Santa Cruz, Bolivia): Provides structural integrity for chicken-filled versions
The Science
Primary Reaction
Maillard reaction