1-13-2015 Fun Bolivian Food for Kids to Make plus the Bolivia Fact of the Week

by Kricket

Bolivian Fried Chicken Empanadas

Bolivian Fried Chicken Empanadas

Bolivian Fried Chicken Empanadas
Pacay Fruit Tree
Pacay Fruit

Welcome to the first official blog post for the Bolivia for Kids blog. Today I will answer a question I was asked on last week's post and introduce a new weekly ritual called Bolivia Fact of the Week.


Here's today's fact of the week: Inga feuilleei, named after Louis Feuillée, is also referred to as "pacay" fruit in Spanish, or "ice cream bean" in English. It is a fruit grown for its sweet white pulp that surrounds large black seeds. On the outside, it looks like a huge long green bean, but can grow up to several feet long. It is native to countries in Central and South America, like Bolivia.

I was asked on last week's blog about easy Bolivian food for kids to make for school. Here is the comment:

Easy Bolivian food for kids to make
by: Pavel

I have to make some Bolivian food but it has to be something that's easy for kids to cook because I have to show the recipe that I used and I have to make it myself and then I have to take it to school so my teacher can eat it. She said the kids don't get to try any of it but I have to take it anyway so that they can see what it looks like so what's your favorite food and can you send me a recipe of it? And also it can't be anything with nuts ok thanks.

Well Pavel you asked me to show you an easy Bolivian food for kids to make. You also asked me what my favorite food was. Well my favorite Bolivian food is empanadas. There are many empanada types. I'll show you how to make fried chicken empanadas.


8 cups of white flour
2 eggs
1 Liter of lukewarm boiled water
3 tablespoons of white sugar
1 teaspoon of salt
3 tablespoons of melted shortening


1 Kg. (2 pounds) boiled, shredded chicken breast
1/2 Kg. (1 pound) ground beef
2 white onions, finely chopped
1/2 cup consomé (chicken stock)
1 hard boiled eggs, sliced
8 large boiled potatoes, cubed
2 tablespoons of dried chili peppers, ground
black olives or calamatta olives
1/2 liter of oil


Mix all the dough ingredients together until you obtain a soft dough. Sprinkle some flour onto your work area, place the dough on top, cover it with a clean cloth, and leave it to rise for 2 hours.

Prepare the filling:

Boil the chicken until fully cooked. Drain into a large bowl (don't discard the chicken stock) and allow to cool. Then with your hands, shred the chicken separating it from the bones. Discard the bones.

Peel the potatoes and boil them in a separate pot. Drain, cool, and cut into cubes.

Fry the ground meat. Then cook it in the chicken stock.

Fry the onions in hot oil along with the pepper, salt, oregano, parsley and ground dried chili peppers.

Mix all the ingredients (both meats, the potatoes, and the fried onion mix), then allow to cool.

When your dough has finished rising (to about double its size) divide it into small balls the size of ping pong balls. Flatten each with a rolling pin until you have an oblong (oval, not round) flat piece of dough.

Place onto each piece of dough 2-3 full tablespoons of filling. Add on top a piece of egg and an olive to each.

All along the entire inside edge of each empanada, moisten the dough with a pastry brush dipped in milk. Fold one half of each empanada over the other, forming a pocket, seal and crimp all around the edges. Moistening the dough prior to sealing and crimping ensures it won't burst open when you fry them.

FOR THIS PART YOU NEED HELP FROM AN ADULT. (This recipe does include a large amount of extremely hot oil and you will need help from an adult if you're young. PLEASE don't try it all alone).

Fry each empanada in hot oil, deep enough to cover half of the empanada. When golden brown on one side, flip over until golden brown on the other side. Serve hot.

So hope this helps you Pavel. Sorry it needs a bit of parent help.

As for today that short cooking lesson just about wraps things up.

For more empanada recipes or other Bolivian food recipes click here.

Photo of pacay fruit tree courtesy of Wikipedia in English.

Photo of pacay fruit courtesy of Wikipedia in German.

Comments for 1-13-2015 Fun Bolivian Food for Kids to Make plus the Bolivia Fact of the Week

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Jan 16, 2015
Love this
by: Miranda Kay

Making me crave empanadas! From my experience, saltenas are always baked and I see bigger baked saltenas called Hamacas? I think, and tucumanas and empanadas are always fried and can come with pure meat or pure cheese - but that doesnt mean that names might mistakenly be used and interchanged even if its not technically a saltena, that might be a more known term so might mistakenly be applied to an empanada.

Jan 14, 2015
Avena montada - that's funny
by: Kricket


Jan 14, 2015
OK I'll jump in
by: leith

I've invested a solid five years trying to figure out the street car level of saltenas and have aproached but not arrived at satisfaction, 3 day process, they fry a lot of eggs, maybe a twist on a dish like oatmeal with an egg on top and call it avena montado.

Jan 14, 2015
There are many types of empanadas
by: Kricket

Dear Kermit: Yes it's true the most commonly eaten empanadas are cheese empanadas but there are many other kinds of empanadas in Bolivia. As Marjorie said above, there are baked and fried empanadas. She is right, these are empanadas tucumanas. Click here to see how to make some other BOLIVIAN EMPANADAS and more Bolivian snacks.

Jan 14, 2015
Fun Bolivian Food for Kids to Make
by: Marjorie Mindel

I know that Salteñas are always baked. I've had baked and fried cheese empanadas and fried beef or chicken empanadas. The picture looks like a tucumana, round and fried. Healthwise, I prefer my turnovers baked rather than fried. I wonder how this recipe would work out if the bundles were brushed with eggs and baked rather than being dipped in oil and fried. Just looking out for our cholesterol levels, folks, and trying to avoid hurting those folks with gastritis.

Jan 14, 2015
Empanada or Saltanea?
by: Kermit

I thought empanadas had a cheese filling inside a doey bread wrap and saltaneas [salteñas] had the awesome fillings? I'm confused. --Kermit Great job by-the-way! But if this was an easy recipe what is a tough one? :) All the same... going for the best food right off the bat was a fun choice.

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