Bolivian salteñas
- Lactose free
Derived from ingredients – check the package label.
- Good for breakfast
- Good for a snack
Less suited for lunch, for dinner.
Eight baked Bolivian parcels with beef, potatoes, egg, olives and a chilled thick filling.
8 servingsFinal yield 2,350 g
Ingredients
- 700 gWheat flour, white, all-purpose, unenriched
- 350 gBeverages, water, tap, drinking
- 600 gBeef, ground, 85% lean meat / 15% fat, raw (Includes foods for USDA's Food Distribution Program)
- 500 gPotatoes, flesh and skin, raw
- 160 gEgg, whole, raw, fresh
- 80 gOlives, green
- 180 gOnions, raw
- 300 gTomato sauce, canned, no salt added
- 25 gOil, olive, salad or cooking
- 6 gSalt, table
Method
- Mix flour with 350 g water into smooth dough, knead 8 minutes and rest 20 minutes.
- Cook potatoes and eggs separately until tender, cool and dice small.
- Fry beef and onion in 25 g oil at 175 °C for 8 minutes to 74 °C. Add tomato sauce, potatoes, egg, olives and salt and cook 8 minutes; then chill filling 20 minutes.
- Divide dough into eight rounds, fill with chilled mixture, seal firmly and bake 25 minutes at 200 °C.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
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Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 4,932.8 kcal
- Protein
- 220.6 g
- Fat
- 150.9 g
- Total carbohydrate (by difference)
- 658.6 g
- Total dietary fibre (USDA)
- 39.6 g
- Saturated fatty acids
- 45.8 g
- Sodium
- 4,292.2 mg
- Salt (sodium × 2.5)
- 10.7 g
Per serving
- Energy
- 616.6 kcal
- Protein
- 27.6 g
- Fat
- 18.9 g
- Total carbohydrate (by difference)
- 82.3 g
- Total dietary fibre (USDA)
- 5 g
- Saturated fatty acids
- 5.7 g
- Sodium
- 536.5 mg
- Salt (sodium × 2.5)
- 1.3 g
Per 100 g of finished food
- Energy
- 209.9 kcal
- Protein
- 9.4 g
- Fat
- 6.4 g
- Total carbohydrate (by difference)
- 28 g
- Total dietary fibre (USDA)
- 1.7 g
- Saturated fatty acids
- 1.9 g
- Sodium
- 182.6 mg
- Salt (sodium × 2.5)
- 0.46 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Some ingredients use a generic food profile; exact product composition may differ.
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains: Gluten, Egg
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal
- USDA FoodData Central FNDDS (2021-2023) · USDA Agricultural Research Service, FoodData Central FNDDS. · CC0 1.0 Universal