Prep Time: 01 Hrs
Cook Time: 30 Mins
Servings: 12 salteñas
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
🥄 Instructions:
- In a large bowl, mix flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Add egg yolk and warm water. Mix until a dough forms. Knead briefly until smooth, cover with plastic wrap, and let rest.
- Heat olive oil in a pan over medium heat. Sauté onions until translucent.
- 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.
- Roll out the dough on a floured surface to about ¼ inch thick. Cut into circles using a large cookie cutter.
- Spoon a portion of filling into the center of each dough circle. Fold over and crimp edges to seal tightly.
- Preheat the oven to 375°F (190°C). Place salteñas on a baking sheet lined with parchment paper. Brush with egg wash.
- Bake for 25-30 minutes or until golden brown.
- Allow salteñas to cool slightly before serving. Enjoy warm!