Earlier this month, I received an email from Foodbuzz announcing that they would be joining forces with Nature’s Pride Bread again in the Nature’s Pride Bread Ambassador Program. This program gives featured publishers the opportunity to create a unique and delicious recipe utilizing Nature’s Pride products for a chance to win airfare and accommodation to this year's Foodbuzz Bloggers Festival. Not only that, but the six lucky winners will be crowned Bread Ambassadors, and get to showcase their scrumptious recipes at the Foodbuzz Taste Pavilion!
For the past month, I have been brainstorming and testing possible recipes. I finally came up with a recipe that is unique and exotic, as well as delicious and simple to make. I decided to make saltenhas, or salteña as they are called in their native Bolivia. Saltenhas are empanada-like pastries, with a sweet and spicy meat filling. They are originally from Bolivia, but very popular in Brazil.
For this challenge, I created a recipe that combined the Bolivian-style saltenha, and the Brazilian version of them. I chose to use Nature's Pride Country Potato bread. Bolivians put potatoes in their saltenhas, which is something we Brazilians nixed in our version. I wanted to incorporate the potato flavor so that's why I chose the country potato. I cut the crust off of the bread and, using a kitchen brush, I soaked the bread with a little bit of milk. I chose a chicken filling for my saltenha. The filling included chicken, raisins, green Greek olives and malagueta pepper. I finished my saltenha rolls with a little egg wash and baked them for about 10 minutes.
The flavors of saltenhas are very complex. The combination of the sweetness of the raisins, saltiness of the olives and spiciness of the malagueta pepper, really ends up working together for an incredible burst of flavors in your mouth! I hope that this recipe shows that you can use an everyday ingredient, like Nature's Pride bread, to create something exotic and multicultural!
Nature's Pride Saltenhas
Serving Size: 18
1 chicken breast, boneless and skinless
salt, to taste
pepper, to taste
cumin, to taste
1tbsp vegetable oil
1tsp garlic, diced
1tbsp onion, diced
1tbsp all purpose flour
1/2 cup water
1/2 cup raisins
1/2 cup green Greek olives, diced
2 malagueta pepper, finely diced (or hot pepper/sauce of choice)
18 slices of Nature's Pride Counrty Potato Bread
3 tbsp whole milk
2 egg yolk
1tsp olive oil
Preheat oven to 400 degrees F.
Season chicken breast with salt, pepper, and cumin. In a sauté pan, add vegetable oil and turn heat to medium high. Add onion and cook until translucent, add garlic for 30 seconds, then add chicken breast. Fry chicken on both sides, until it has browned. Remove chicken and dice in small cubes. Add butter to sauté pan and melt. Add flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color. Add water and stir for about 30 seconds. Add chicken and cook until water thickens, about 1 minute. Turn the heat off and add raisin, olives and malagueta pepper.
Cut the crust off of the bread and, using a kitchen brush, gently soak every slice with milk (do not over soak bread). Place about a tablespoon of filling in the middle of each slice, fold slice over filling and pinch the edges with your fingers. Arrange saltenhas on a baking sheet, pinched side down, and bake in the oven for 10 minutes.