This recipe is delicious! Just ask my teachers!
Alright, let’s do it! Also, let’s do a Throwback to when my recipes were bland! Probably because it would take too long to make
3 chicken breasts,
a bunch of green onions,
1/4 cup of peas,
and now, the secret ingredient, 2 tablespoons of pepper paste,
1/2 teaspoon of cumin,
1/2 teaspoon oregano,
1/4 teaspoon salt,
1 teaspoon of sugar,
1/4 teaspoon of vinegar,
1/4 of butter
1 tablespoon of chopped parsley,
4 cups of chicken stock,
1 packet of gelatin,
4 cups of flour,
1/2 cup of sugar,
1/2 tsp of salt,
a stick of butter,
and 1 cup of warm water.
I’m out of breath. These are the most ingredients for any recipe I made! Congrats, I guess.
Cortar la papa en cuadritos y agregarlos al agua hirviendo por 5 minutos, las papas no de- Oops. That’s the spanish recipe
Dice the potato and add it to a pot of boiling water and cook for about 5 minutes, you don’t want the potatoes to be soft or they will fall apart in the broth, they will still cook a bit longer once they are added to the rest of the ingredients. After 5 minutes, drain the potatoes and set aside. Boil the chicken breasts in a pot of water until they are completely cooked through, let cool and then shred the meat into small pieces. Set aside. (Do the same for every single ingredient) Hey! Sarcastic Jack is back. As normal, sarcastic side notes in parenthesis, (Please don’t follow my instructions. Just trust me.) Melt the butter with the pepper paste in a large saucepan over medium heat until the butter separates from the pepper, about 4 minutes. No, the butter isn’t burning, It’s just the pepper paste
Turn the temperature to low and add the cumin, oregano, salt and pepper, and let everything cook together for 6 minutes. Throw in the green onions, vinegar, sugar, parsley, potatoes, and peas and mix it. Then add the chicken and chicken stock and let it cook for 5 minutes.
(On this episode of staring at recipes…) Add the packet of gelatin to the mixture
and then transfer to a large bowl and allow to cool completely in the refrigerator.
Meanwhile, let’s make the dough.
En un contenedor mezclar la harina, azúcar y sal. En otro contenedor batir el huevo suavemente y en una olla derretir la mantequilla. Agregar todo esto a la mezcla de har- Oops, spanish recipe again. (Pero a mi me gusta español!)
In a large bowl mix together the flour, sugar and salt. In a separate bowl Lightly beat the egg and in a small saucepan melt the butter. Add all this to the flour mix with some warm water (approx 1 cup) and mix well until it forms a dough. Let the dough rest on the counter (covered in a towel so that it does not dry out) for about 10 minutes. Afterwards, divide the dough into smaller pieces and roll out, flouring as needed, into approximately 15cm diameter circles around a 1/4 cm thick.
Now we get into the nitty gritty. Preheat your oven to 500 degrees, line a cookie sheet with tinfoil, and grease with non stick spray. Take a large scoop of the filling and place it in the middle of the dough, wet the edges of the pastry and close together sealing the filling inside well, pinching and forking the edges to ensure a strong seal. This is a very important step as how well you close the saltenas will determine whether or not they open in the oven later when you are baking them.
Now put them on the pan, making a couple batches, and cook them for 10-15 minutes! Viola! Saltenas!
This gets a well-deserved 92/100
Courtesy of Dulce and Salado!