Ingredients:

  • 4 cups all-purpose flour (500g)
  • ½ cup unsalted butter, cut into small pieces (113g)
  • ½ cup sugar (100g)
  • 1 teaspoon salt (5g)
  • 1 large egg yolk
  • 1 cup warm water (240ml)
  • 2 cups cooked chicken, shredded (about 300g)
  • 1 cup diced potatoes (150g)
  • 1 large onion, finely chopped
  • 2 tablespoons olive oil (30ml)
  • 2 teaspoons ground cumin (5g)
  • 1 teaspoon paprika (2.5g)
  • ½ teaspoon pepper (1g)
  • Salt to taste
  • Optional: ½ cup raisins (75g) or diced fruits for sweetness

Instructions:

  1. In a large bowl, mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
  2. Add egg yolk and warm water. Mix until a dough forms. Knead briefly until smooth, cover with plastic wrap, and let rest.
  3. Heat olive oil in a pan over medium heat. Sauté onions until translucent.
  4. Add shredded chicken, diced potatoes, cumin, paprika, and season with salt and pepper. Cook until heated through. Stir in raisins or fruits for sweetness if desired.
  5. Roll out the dough on a floured surface to about ¼ inch thick. Cut into circles using a large cookie cutter.
  6. Spoon a portion of filling into the center of each dough circle. Fold over and crimp edges to seal tightly.
  7. Preheat the oven to 375°F (190°C). Place salteñas on a baking sheet lined with parchment paper. Brush with egg wash.
  8. Bake for 25-30 minutes or until golden brown.
  9. Allow salteñas to cool slightly before serving. Enjoy warm!