salteña
Sign in to savethumb|Inside of a , featuring its sweet, mildly spicy sauce|117x117px A '''' is a Bolivian type of baked empanada, a type of turnover. are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy sauce containing olives, raisins, ají, potatoes and sometimes egg. Vegetarian are sometimes available at certain restaurants. Salteñas'' are filled with a juicy gelatin-based stew that is solid when prepared, but melts when they are baked; the pastry is hard and sweet, not like other empanadas.
Key facts
- Food.name
- Salteña
- Food.image
- Salteñas de Bolivia.jpg
- Food.image_size
- 250px
- Food.caption
- Two '''' on a plate
- Food.country
- Bolivia
- Food.type
- Empanada
- Food.main_ingredient
- Beef, pork or chicken
via Wikipedia infobox
Article
10 sectionsContents
- History
- Josepha de Escurrechea
- Juana Manuela Gorriti
- Manuel Camilo Crespo
- Recipe consolidation
- Origin of the name
- Variations
- Brazil
- See also
- References
thumb|Inside of a , featuring its sweet, mildly spicy sauce|117x117px A '''' is a Bolivian type of baked empanada, a type of turnover. are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy sauce containing olives, raisins, ají, potatoes and sometimes egg. Vegetarian are sometimes available at certain restaurants. Salteñas'' are filled with a juicy gelatin-based stew that is solid when prepared, but melts when they are baked; the pastry is hard and sweet, not like other empanadas.
Typically can be found in any town or city throughout the country, but each area has its variations; Cochabamba and Sucre claim to have the best version of this snack, and many will go out of their way to try the variation from Potosí. In La Paz and Santa Cruz de la Sierra, it is a tradition to enjoy as a mid-morning snack especially on Sundays, although vendors often start selling very early in the morning. The pastries are sold anywhere from 7 am to noon; most vendors sell out by mid-morning.