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Appetites®
Tom Crann and Ngoc Bui

Appetites: Up your Olympics game by serving these small bites

Food
Salteñas, one of Amalia Moreno-Damgaard's Olympic bites, are similar to empanadas and originate from Bolivia.
Courtesy of Amalia Moreno-Damgaard

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The Olympic cauldron is lit and competition is well under way in Paris for the 33rd Summer Olympics. And with athletes competing from just over 200 nations in over 300 events — including more than 10 U.S. Olympians with Minnesota ties — there’s a lot to watch.

So, if you find yourself getting hungry … don’t worry, Amalia Moreno Damgaard is with some international Olympic bites to enjoy while you're watching the games, whatever you like to watch.

For the full interview, click play on the audio player above and check out Amalia’s salteña recipe below.

Salteñas

Makes 12

Filling

1 tbsp canola oil

1 lb. petite diced sirloin

1 cup petite diced onion

2 minced garlic cloves

½ cup of each: petite diced potatoes, carrots, peas, raisins

½ cup sliced pimiento stuffed olives

Spices ½ teaspoon of each: cumin, oregano, paprika

Kosher salt and freshly ground pepper to taste

2 tbsp unflavored gelatin dissolved in 1 cup beef stock

Dough

4 cups flour

1 tsp kosher salt

2 tsp sugar (or to taste)

2 tsp achiote powder

½ cup vegetable shortening

¼ cup water + 5 teaspoons, or as needed

Directions

Egg wash: 1 egg mixed with 2 tbsp water

To prepare the filling, sear the beef in the oil in a skillet at medium heat. Gradually add the rest of the ingredients and cook for 7 minutes. Chill.

To prepare the dough, mix all dry ingredients in a mixer with the hook attachment. Add the shortening and mix on low until crumbly. Scrape the sides as needed.

At medium speed, add the water gradually. Then continue to add teaspoons of water until the mixture resembles a homogeneous dough. Increase the speed to medium high and mix for 5-7 minutes until the dough is smooth and elastic.

Divide the dough into 12 balls and flatten into 6-inch circles. Fill with 3 tbsp of the filling. Moisten the edges of the circles with water to seal them. Use the roping technique.

Preheat the oven at 375 degrees Fahrenheit. Brush the empanadas with the egg wash. Place on baking sheet covered with parchment paper. Bake until golden brown, about 20-25 minutes.