Let me introduce the perfect snack from Latin America to you: empanadas! Empanadas are turnovers with many different types of fillings. This version is with beef and potatoes from Argentina. But the options are endless. Of course I have introduced empanadas from different countries on my blog. How about Uruguayan empanadas with beef filling, Bolivian chicken empanadas, which are called salteñas, empanadas from Colombia, which are traditionally fried, or sweet empanadas with dulce de leche filling. Empanadas from Argentina and Uruguay are often made with wheat flour and are usually baked. I personally like this version the best. Empanadas can be easily frozen, you just need to make sure to bake them longer, they will taste just as freshly made.
I think it is about high time to get something savory in between all these sweets here. Today I brought something from Bolivia, chicken turnovers or salteñas how they are called locally. Normally turnovers are called empanadas in Spanish. However, for some reason, the Bolivians decided to call these salteñas. Of course I have presented empanadas on this blog. First I showed you the typical beef empanadas from my country Uruguay, followed by classic Colombian empanadas that remain to be a hit. Bolivian “empanadas” differ slightly in the sense that a) the dough is sweetened, and b) gelatine is used for the filling in order to ensure that it remains juicy and moist. When I tried them for the first time, I was a bit surprised that I liked them much better on day 2. I had prepared two batches, one which was baked immediately, and one which was baked after the fully prepared salteñas had chilled in the fridge overnight, tightly covered. Maybe it was the fact that the ingredients could get friendly with each other, I don’t know, but I loved them on day 2.