Description
A delicious recipe for savory Bolivian empanadas known as salteñas, filled with a flavorful mixture of ground beef, vegetables, and spices.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, softened
- 1/4 cup ice water
- 1 large egg, beaten (for glazing)
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1/2 cup chopped onion
- 1/2 cup diced sweet potatoes
- 1/4 cup green peas (fresh or frozen)
- 1/4 cup finely chopped bell peppers
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup beef stock
- 1 tablespoon fresh cilantro, chopped
Instructions
- In a bowl, mix the flour and salt together.
- Incorporate the softened butter until the mixture resembles coarse crumbs.
- Slowly add the ice water, stirring until a dough begins to form.
- Knead the dough on a floured surface for about 5 minutes until it becomes elastic.
- Wrap the dough in plastic wrap and let it chill in the refrigerator for at least 30 minutes.
- Heat olive oil in a pan over medium heat and sauté the chopped onion until soft and translucent.
- Add the ground beef and cook until fully browned.
- Mix in the sweet potatoes, peas, bell peppers, cumin, smoked paprika, black pepper, and salt.
- Pour in the beef stock and let it simmer for about 10 minutes, or until the vegetables are tender.
- Remove from heat and fold in the chopped cilantro. Allow the filling to cool down.
- Preheat your oven to 375°F.
- On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick.
- Cut out 4-inch circles from the dough.
- Spoon a generous tablespoon of the filling onto the center of each circle.
- Fold the dough over to form a half-moon shape, pressing the edges together to seal.
- Brush the tops with the beaten egg for a golden finish.
- Arrange the empanadas on a baking sheet lined with parchment paper.
- Bake for 25-30 minutes, or until they are beautifully golden brown.
- Let them cool slightly before serving.
Notes
- For an extra flavor boost, consider adding diced jalapeños to the filling.
- You can swap the ground beef for shredded chicken or a medley of vegetables for a delightful vegetarian twist.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Bolivian
Nutrition
- Serving Size: 1 salteña
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: Irresistible Bolivian Salteñas Recipe