Salteña – Bolivian Baked Empanada

Empanadas Saltenas

Bolivia is known for its special kind of empanada called a salteña. Oddly, the salteña takes it’s name from a city in Argentina (Salta), but it’s definitely a Bolivian specialty. You can recognise salteñas by the repulgue (the braid-like fold that seals the filling inside) which runs across the top of the pastry instead of along the side.

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Empanadas de Pino – Chilean Empanadas

In Chile, the most traditional empanada filling is called “pino”. Pino is a seasoned mixture of beef mince, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

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How to Fill and Shape Empanadas


Empanadas are a favourite snack, and they taste delicious no matter what they look like. But we’ve seen those rows and rows of perfect empanadas in bakeries and can’t help but aspire to attractive empanadas that don’t leak, break, or collapse in the oven. We’ve made lots of empanadas, and at least one in every batch still explodes in the oven.

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