morsels45

morsels45 said

Salteñas

Baked pastries that hold soup inside them, which is a trick and a hazard.

Salteñas
Photo: EEJCC, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

Play morsels45How it works

Free, no sign-up, and an answer in about twenty seconds.

How to make salteñas

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

With the soup set in jelly

180 minutes · serves 8 · Hard

What you need

  • 500g chicken thigh, diced
  • 2 potatoes, diced small
  • 1 onion, diced
  • 3 tbsp aji panca paste
  • 1 tsp cumin
  • 400ml chicken stock
  • 2 tsp gelatine
  • 500g plain flour
  • 120g butter
  • 1 egg
  • 1 tsp sugar
  • 180ml warm water
  • Turmeric, for colour

What you do

  1. 1Cook the onion, chilli paste and cumin, add the chicken and potato and the stock, and simmer 15 minutes.
  2. 2Stir the gelatine into the hot liquid, then chill the whole filling overnight until it sets firm. This is the entire secret.
  3. 3Make a dough with the flour, butter, egg, sugar, turmeric and water. Rest an hour.
  4. 4Roll discs, put a scoop of the cold set filling in each, and seal with a rope pleat along the top edge.
  5. 5Chill again for 20 minutes. Bake at 220C for 15 minutes until the pastry sets and colours.
  6. 6Eat standing, upright, with a bite from the top corner first.

Wetter and easier, in a muffin tin

90 minutes · serves 6 · Medium

What you need

  • Same filling, set
  • Shortcrust pastry
  • Egg for glazing

What you do

  1. 1Line a muffin tin with pastry, fill with the set filling, lid on top, sealed.
  2. 2Bake at 210C for 20 minutes. Less elegant, much less leakage.