Baked Beef Salteñas with Juicy Spiced Stew Filling
Inspired by techniques from Serious Eats.
Hand-crimped pastry parcels filled with a juicy, spiced beef stew, egg and olives, baked until deep golden with a glossy, savoury filling inside.
Always check the labels of the products you use.
Method
- 1
Soak. Sprinkle 10 g gelatine over 100 ml of the cold stock and leave for 5 min.
- 2
Brown. Season 600 g beef with ½ tsp salt and brown in the oil in 2 batches, 4-5 min each, then set aside.
- 3
Soften. Cook the onion and garlic in the same pan over medium until soft, 5 min, then stir in the cayenne, cumin, paprika, oregano and pepper for 1 min.
- 4
Simmer. Return the beef with the remaining stock, 140 g potato, 90 g raisins and the remaining salt, bring to a simmer, cover and cook on low until the beef is tender, 50-60 min.
- 5
Set. Off the heat, stir in the soaked gelatine until dissolved, then 100 g peas, cool and chill until firm, at least 4 h or overnight.
- 6
Dough. Melt 225 g butter with the annatto, whisk 455 g flour, salt and sugar, pour in the butter and rub to a sandy texture, then add 175 ml hot water and mix to a smooth dough.
- 7
Shape. Divide the dough into 9 pieces, roll each to a 20 cm round, fill with the cold stew, an egg quarter and 2 olive halves, then bring the edges up and crimp into a tall shape.
- 8
Freeze. Set the parcels on a tray and freeze for at least 4 h.
- 9
Bake. Bake the frozen parcels at 230 °C, brushed with egg white, until golden with dark crimp tips and the filling is piping hot, 20-25 min.
Storage
Shaped, unbaked parcels can be kept frozen until needed; once baked, they are best eaten the same day while the pastry is crisp and the filling is piping hot. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- small bowl
- heavy casserole with lid
- small saucepan
- large bowl
- rolling pin
- offset palette knife
- pastry brush
- 2 rimmed baking trays lined with baking paper
- cling film
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 619 kcal |
| Protein | 26.7 g |
| Carbohydrate | 64.5 g |
| of which sugars | 17.6 g |
| of which free sugars | 8.3 g |
| Fat | 29 g |
| of which saturates | 15.1 g |
| Fibre | 3.4 g |
| Salt | 2.32 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
