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Empanadas Salteñas
Empanadas Salteñas
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
110 minutes
Traditional beef empanadas with flavorful ground beef, hard-boiled eggs, and potatoes - a must-try!
Ingredients:
  • 6 tablespoons water
  • 0.5 teaspoon salt
  • 2 cups all-purpose flour, sifted
  • 0.25 cup margarine, melted
  • 1 teaspoon vegetable oil, or as needed
  • 2 medium potatoes, peeled and cubed
  • 0.25 cup salted butter
  • 2 medium onions, chopped
  • 2 stalks green onions, finely chopped
  • 1.5 medium red bell peppers, seeded and chopped
  • 0.66666668653488 pound ground beef
  • 1 teaspoon salt
  • 0.5 teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3 large hard-boiled eggs, peeled and chopped
Instructions:
  • In a small saucepan over medium heat, blend water and salt until salt dissolves. Remove from heat and allow to cool for 2 to 3 minutes.
  • In a food processor, blend sifted flour and melted margarine until crumbly. Gradually add salted water and pulse until a soft dough ball forms and pulls away from the edges. Only add more water, 1 teaspoon at a time, if necessary. Shape dough into a ball, wrap tightly with plastic, and chill in the fridge for 30 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C) while you prepare a baking sheet lined with aluminum foil and greased with vegetable oil.
  • Bring a saucepan of water to a boil, then add cubed potatoes and simmer until tender, about 8 to 10 minutes.
  • Melt butter in a skillet over medium heat. Sauté onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for an additional 5 minutes. Stir in ground beef until fully browned, around 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove skillet from heat.
  • After draining the potatoes, combine them with the filling. Mix in the chopped eggs and allow the filling to cool for a few minutes.
  • Take the pastry out of the fridge and gently knead it on a floured surface. Divide the dough in half and roll out each piece to 1/8-inch thickness.
  • Use a pastry cutter or sharp knife to cut out 3-inch circles. Lightly moisten the edges with water. Place 1 large tablespoon of filling in the center of each circle. Fold the pastry over, press the edges together, and seal with a fork. Place the empanadas on the baking sheet.
  • Bake until beautifully golden for 10 to 15 minutes. Let cool slightly before serving.

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