Chicken Salteña Pockets
Buttery, crispy hand pies filled with spiced chicken, potatoes, and olives—Bolivia's beloved street snack, streamlined for a weeknight. Baked in 20 minutes, served warm with hot sauce.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 1 package frozen empanada or pie dough sheets (9 oz total)
- ¾ cup potato, diced small
- ¼ cup red onion, minced
- ⅓ cup green olives, chopped
- 2 tbsp aji or hot sauce (or 1 tsp cayenne + 1 tbsp tomato paste)
- ¾ tsp cumin
- 1 whole egg, beaten (for egg wash)
Instructions
- 1
Microwave diced potato with 2 tbsp water, covered, for 4 minutes until just tender. Drain well.
- 2
Mix shredded chicken, cooked potato, red onion, olives, aji, and cumin in a bowl until combined.
- 3
Thaw empanada dough sheets per package (usually 5 min at room temp). Preheat oven to 400°F.
- 4
Divide filling among dough sheets. Fold each into a half-moon, press edges to seal, then crimp with a fork.
- 5
Place on a parchment-lined sheet pan. Brush tops with beaten egg. Bake for 12 minutes until golden brown.
- 6
Let cool 2 minutes. Serve warm with hot sauce on the side.
Tools you’ll need
- microwave
- mixing bowl
- sheet pan
- parchment paper
- pastry brush
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