The Perfect Soup Empanadas: A Bolivian Comfort Food

Bolivian soup empanadas, or salteñas, are a type of pastry filled with a soupy stew. They are a variation of the empanada, a savoury stuffed bread pastry found across Latin America. The salteña is named after the Argentinian city of Salta, and the recipe is said to have originated with Juana Manuela Gorriti, a 19th-century political figure from Salta. Salteñas are often eaten as a mid-morning snack and are commonly sold by street vendors. They are typically baked, but can also be fried.

Choosing your filling: chicken, beef, or vegetarian

The type of filling you choose for your Bolivian empanadas is important, as it will determine the overall flavour and texture of the dish. Here are some things to consider when choosing between chicken, beef, or a vegetarian option:

Chicken

Chicken is a popular choice for Bolivian empanadas, and for good reason. It has a mild flavour that pairs well with a variety of spices and ingredients. Chicken is also relatively lean, which means that it won't make the empanadas greasy. When using chicken as your filling, it is best to use chicken thighs or breasts, as these cuts are tender and juicy. Bone-in and skin-on thighs are ideal, as they add extra flavour and collagen to the broth. You can also use chicken wings to make a rich and gelatinous broth, which will give your empanadas a soup-like consistency.

Beef

If you prefer a heartier option, beef is an excellent choice for Bolivian empanadas. Ground beef or cubed beef chuck/round are commonly used and provide a robust flavour and texture. When using beef, it is important to brown the meat before adding it to the filling, as this will enhance its flavour. You can also add beef marrow bones to your broth to increase the collagen content and create a gel-like consistency in your empanadas.

Vegetarian

For a meatless option, you can create a vegetarian filling for your Bolivian empanadas. This might include ingredients such as potatoes, peas, spring onions, parsley, raisins, and of course, eggs and olives, which are traditional in Bolivian empanadas. Vegetarian empanadas can be just as flavourful and satisfying as their meat-filled counterparts, and they offer a great option for those who follow a plant-based diet or simply want to enjoy a meatless meal.

No matter which filling you choose, the key to delicious Bolivian empanadas is taking the time to develop the flavours and create a rich, gelatinous broth. This will ensure that your empanadas have the signature soup-like consistency that makes them unique and enjoyable.

Making the gelatinous broth

Selecting the Right Ingredients

Firstly, gather the necessary ingredients for the broth. While traditional recipes call for beef marrow bones or chicken feet, a more convenient alternative is to use chicken wings, which offer a good balance of flavour and gelatin at a reasonable cost. For added flavour, you can also include bone-in chicken thighs. Vegetables such as red bell peppers, onions, and garlic are ideal for enhancing the Latin flavours of the dish.

Roasting the Chicken Wings

Spread the chicken wings on a roasting pan or rimmed baking sheet and place them in a hot oven. Roast until they are golden brown, and then pour off and reserve the rendered chicken fat for later use in cooking the stew. Don't forget to deglaze the pan by adding a splash of water and scraping up the fond (the dark, crackly bits on the pan) to capture all the delicious flavours.

Simmering the Broth

Place the roasted chicken wings in a stockpot and add just enough water to cover them. Simmer the wings for about three and a half hours. Alternatively, you can use a pressure cooker for a shorter cooking time of about one and a half hours. After simmering, add the vegetables and continue simmering for an additional 30 minutes. It's important to add the vegetables towards the end to prevent their flavour from becoming muddy.

Reducing the Broth

Strain the broth to separate the liquid from the solids. The goal is to reduce the broth to approximately five cups. This concentration ensures that the gelatin will be strong enough to set and give your empanadas the desired gelatinous texture. It's better to slightly over-reduce the broth and then dilute it with water to achieve the correct volume.

Cooling and Setting the Broth

Allow the broth to cool before using it in your empanada filling. The gelatin in the broth will cause it to set and thicken as it cools, creating the perfect gel-like consistency for your soup empanadas.

Assembling the Empanadas

Once your gelatinous broth is ready, you can begin assembling your empanadas. Combine the broth with the rest of your filling ingredients, such as chicken, beef, or vegetables. Remember to chill the filling before wrapping it in the pastry dough to make it easier to handle. The dough should be sturdy enough to contain the juicy filling without cracking or breaking.

Now you're ready to enjoy delicious, authentic Bolivian soup empanadas! Remember, it's a messy affair, so be prepared for the hot broth to burst through the pastry with one wrong bite!

Preparing the dough

The dough for Bolivian empanadas is a little different from the usual pie dough. It needs to be sturdier and capable of containing a generous helping of juicy filling without cracking or breaking. Traditionally, a hot water pastry is used for stability and strength. Using hot water in the crust causes the starch granules to quickly absorb liquid while mixing the dough, so it doesn't become soggy from the broth later. It also quickly develops gluten without kneading, giving the pastry enough structure and elasticity to form the empanadas without turning the dough tough or bready.

To make the dough, start by melting butter with annatto for colour. Annatto is added just for colour and can be left out or substituted with a combination of paprika and turmeric. Whisk together the flour, salt, and sugar, then add the melted butter and mix thoroughly with your hands. Once fully incorporated, the mixture should feel similar to streusel, holding together in large clumps but easily crumbling back into a sandy texture. Add a small amount of boiling water to bring the dough together into a smooth ball.

The next step is to divide the dough into even portions. Fold each portion onto itself until it forms a smooth ball. Pat the dough balls into discs, which will make them easier to roll out later. Cover the discs with plastic wrap until you are ready to assemble the empanadas.

When you are ready to assemble, roll each disc of dough on a lightly floured surface into an eight-inch round, about an eighth of an inch thick. Running an offset spatula underneath the dough will ensure it doesn't stick to the countertop.

Assembling the empanadas

Now for the fun part! It's time to assemble your empanadas. This process will take some time and care, but the end result will be worth it. Here's a step-by-step guide to help you create perfect Bolivian soup empanadas:

Step 1: Prepare the Work Area

Before you begin, make sure you have a clean work area. You will need a rolling pin, a sharp knife or pastry cutter, and a baking sheet lined with parchment paper. It is also helpful to have a small bowl of water nearby to help seal the empanadas.

Step 2: Roll Out the Dough

Take one ball of dough and roll it out on a lightly floured surface. You want to create a circle that is about 1/8-inch thick. If the dough is sticking to your rolling pin, try placing it in the refrigerator for a few minutes to firm up.

Step 3: Add the Filling

Place a generous scoop of your chilled filling in the centre of the dough circle. Be careful not to overfill, as this can make sealing the empanadas difficult. Remember, Bolivian soup empanadas are meant to be juicy, so don't be shy with the filling!

Step 4: Add the Egg and Olives

On top of your filling, add a slice of hard-boiled egg and a few olive halves. These ingredients are traditional in Bolivian soup empanadas and add a nice surprise for those eating them.

Step 5: Brush the Edges

Using a pastry brush, lightly brush the edges of the dough circle with water or egg white. This will help the empanadas seal and prevent them from opening during baking.

Step 6: Fold and Seal

Now, carefully fold the dough over the filling, creating a plump crescent shape. Start at one edge and gently bring the dough up and over, pressing and pinching the edges together as you go. You want to ensure that there are no leaks, so take your time with this step.

Step 7: Crimp the Seam

Once the empanada is sealed, use a fork or your fingers to crimp the seam shut. This will give your empanadas a beautiful, finished look and provide extra insurance against leaks.

Step 8: Transfer to a Baking Sheet

Place each completed empanada on the prepared baking sheet. You can place them fairly close together, but make sure they are not touching.

Step 9: Brush with Egg Wash

For a shiny, golden crust, brush the empanadas with an egg wash before baking. Simply beat an egg with a fork and brush it over the tops of the empanadas.

Step 10: Bake and Enjoy

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Follow the baking instructions for your chosen recipe, and soon you'll be enjoying delicious, juicy Bolivian soup empanadas! Serve them with a bowl of the remaining broth for dipping, or enjoy them as is.

Baking or frying the empanadas

The empanadas can be baked or fried, depending on your preference. Here are the instructions for both methods:

Baking:

If you choose to bake your empanadas, preheat your oven to between 400°F and 425°F (260°C and 220°C). Line a rimmed baking sheet with parchment paper and lightly grease it or spray it with cooking spray. Place the assembled empanadas on the prepared baking sheet, making sure they are not touching each other. Brush the empanadas with egg white or a mixture of egg yolk and milk for a shiny finish. Bake for 15 to 20 minutes, or until the crust is golden brown and the seam is crisp and blackened.

Frying:

If you prefer to fry your empanadas, use a large, deep pot or a wok for frying. Heat about 2 inches of vegetable oil in the pot over medium-low heat for about 3 minutes. The ideal temperature for the oil is 320 F. Carefully place 2 to 3 empanadas at a time into the hot oil and fry for a total of 5 minutes, or 2.5 minutes on each side. Remove the empanadas from the oil with a slotted spoon or tongs and drain them on paper towels.

Whether baked or fried, these empanadas are best served fresh but can be stored in the refrigerator for up to 2 days. Reheat in the microwave for about 1 minute before serving.

Frequently asked questions