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Recipe by Oxmoor House March 2014


Credit: Oxmoor House

Recipe Summary

1 hr 40 mins
10 hrs 43 mins
Serves 16 (serving size: 1 empanada)


Ingredient Checklist


Instructions Checklist
  • Place chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt.

  • Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl. Add chicken; cook 4 to 5 minutes on each side or until done. Remove chicken; shred.

  • Reduce heat to medium; add 1 teaspoon oil and yellow onion to pan. Cook 4 minutes or until tender, stirring occasionally. Add green onions, aji amarillo paste, cumin, and oregano; cook 1 minute, stirring constantly. Add 1/4 teaspoon pepper, 1/8 teaspoon salt, broth, sugar, vinegar, and potato; bring to a boil over high heat, stirring occasionally. Reduce heat to medium, and simmer 10 minutes or until potato is almost tender, stirring occasionally. Add shredded chicken, peas, and parsley; cook an additional 5 minutes or until potato is tender, stirring occasionally.

  • Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 1 minute. Add gelatin mixture, olives, and raisins to potato mixture; cook 5 minutes, stirring occasionally. Spoon into a bowl; cool 15 minutes. Cover and chill at least 8 hours or overnight.

  • Combine butter and annatto seeds in a saucepan; cook over low heat 5 minutes or until butter melts. Remove from heat; let stand 10 minutes. Discard annatto.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, and 1/4 teaspoon salt in bowl of a stand mixer; beat at low speed using paddle attachment. Add 1/4 cup annatto butter, 1/2 cup warm water, and 1 egg; beat at medium speed 2 minutes or until dough is sticky and stretchy. Turn dough out onto a sheet of plastic wrap; shape into a rectangle. Cover and chill 30 minutes.

  • Preheat oven to 450°. Shape dough into 16 (1 1/4-inch) balls. Working with 1 portion of dough at a time (cover remaining dough to prevent drying), roll each portion into a 5-inch circle on a floured surface. Spoon 2 tablespoons filling into center of each circle, compacting into an oval shape. Fold dough over filling to make a half-moon shape; press edges together to seal. Hold upright so seam is on top. Starting at 1 end, pinch dough seam between finger and thumb and twist seam into rope against filling, continuing to pinch and twist until you reach other end to seal. Sealed saltea should resemble a 4-inch-long football with roped crimping on top. Place on baking sheets lined with parchment paper. Repeat procedure with remaining dough and filling (cover salteñas to prevent drying).

  • Add 1 teaspoon warm water and egg white to remaining annatto butter, scraping pan to remove as much butter as possible. Brush mixture over salteñas. Bake at 450° for 18 to 20 minutes or until crust is set and filling is thoroughly heated. Let stand 5 minutes before serving.


Cooking Light Global Kitchen

Nutrition Facts

162 calories; fat 5.9g; saturated fat 2.7g; mono fat 1.8g; poly fat 0.6g; protein 6.5g; carbohydrates 21g; fiber 1.3g; cholesterol 31mg; iron 1.2mg; sodium 278mg; calcium 15mg.