Saltenitas International

Name, Surname Wai Kraft; 33, UK
Mariama Cartillier; 55, France
Edith Lazarte, 61, Bolivia

Personal story
Aldona and Aiste are vegetarians. Buckwheat porridge is well known for its pow- erful health benefits and is a traditional dish in Lithuania. However, eating the same porridge every day is boring. Buckwheat may be used in many other different ways in dishes. Aldona suggested adding ingredients from raw food cuisine and making a healthy meal dish. She also brought Indian spices and ghee butter that she is familiar with from her ayurvedic and yoga practice and retreats in India.

Difficulty Level
Difficulty Level II

How much does it take to prepare it? 2 hours.
How much does it take to cook it? 1,5 hours.

Ingredients (List of ingredients and their amounts)
Saltena’s dough: 12 cups flour, 11⁄2 cups lard or margarine (boiling), 6 whole eggs, 1⁄2 cup sugar, 3 teaspoons salt, 2 cups lukewarm water (more or less).
Stuffing for saltenas: 1 kg of meat (chicken, beef or pork), 3 cups of white onions, 250g butter, soya sauce, ginger, sesame oil, coriander, salt, sugar, 1/4 teaspoon of red pepper (spice), black pepper, peanuts.

Stuffing for the saltenas: In a casserole put the sesame oil and the spicy red pepper and fry it for a couple of minutes. Next add ginger, black pepper and salt. Let it cook for ten minutes over low heat so that the mixture does not stick. Stir constantly. Next add the white onion and let it cook for five more minutes. Remove the casserole from the heat, add the sugar, coriander, ginger and soya sauce. In another casserole cook the meat. After it is finished mix it quickly with the onion sauce and remove from the heat. Add the mixture directly on the dough right afterwars.
Dough: Put the flour in a bowl and add the boiling margarine. Mix quickly with a wood spoon. Let it cool for a few minutes and add the eggs, the sugar and lukewarm water with salt. Knead until getting a dry dough. Cover the dough with a kitchen towel and let it rest for ten minutes. Divide all the dough into small balls and thin them out one by one with a roller, until getting round-shaped pieces. On each round-shaped piece put a spoonful of the filling. Dampen the edges of each piece with water, fold each one and join the edges very well so that each saltena is closed perfectly. Leave the closing on top. Put saltenas, on a backing sheet and bake them at a high temperature (300 C.) between seven to ten minutes. Serve them warm.

Practical tips and secrets Any secret to make the recipe tastier?
Saltenas should be juicy (almost like a stew in a pastry). They are more football shaped and not so flat like Argentinian empanadas. The trick to eating them is to hold them upright, start at the top corner and eat them till down without spilling any of the hot juices. You can also add olives, raisins or egg to the filling.

Seasonal tips Which season is the best time for having the dish?
In the winter (because it is hot and spicy).

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