Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓
Salteńas II
Ingredients
Directions
Prepare the dough
Sift the flour into a bowl and add the boiling lard or margarine, then mix quickly with a wooden spoon.
Let it cool for a few minutes.
Add the eggs, the sugar, and lukewarm water with salt.
Knead until a dry dough forms.
Cover the dough with a kitchen towel and let it rest for ten minutes.
Shape and fill
Divide all the dough into fifty small balls and thin them out one by one with a roller until they are round-shaped pieces about ½ inch thick and 5 inches in diameter.
Place a spoonful of the filling—olive, raisins, and egg—on each round-shaped piece, if these ingredients were not mixed before.
Dampen the edges of each piece with water, fold it, and join the edges tightly so that each salteña is closed perfectly. Leave the closing on top.
Place the salteñas on a baking sheet sprinkled with flour, spacing them apart.
Bake and serve
Bake at a high temperature (300 °C or 572 °F) for seven to ten minutes.
Serve warm.
Nutrition, whole recipe (rough)
Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 6 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Egg + sugartop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms the structure of the dough that holds the filling.
- Lard or margarine
- Adds fat that makes the dough tender and short when melted in boiling form.
- Eggs
- Add richness and structure to the dough and bind the filling.
- Sugar
- Adds sweetness and helps the crust brown in the oven.
The step that matters
Closing the salteñas. Edges must be dampened and pressed tightly so the filling, which is juicy, stays sealed in during baking rather than leaking out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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