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
8 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Microwave diced potato with 2 tbsp water, covered, for 4 minutes until just tender. Drain well.
Step 2
Mix shredded chicken, cooked potato, red onion, olives, aji, and cumin in a bowl until combined.
Step 3
Thaw empanada dough sheets per package (usually 5 min at room temp). Preheat oven to 400°F.
Step 4
Divide filling among dough sheets. Fold each into a half-moon, press edges to seal, then crimp with a fork.
Step 5
Place on a parchment-lined sheet pan. Brush tops with beaten egg. Bake for 12 minutes until golden brown.
Step 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
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
