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How to Make Empanadas Salteñas - A Step-by-Step Guide

Empanadas Salteñas are a traditional Bolivian snack that are loved for their delicious and flavorful filling encased in a flaky pastry. Hailing from the city of Salta, these empanadas are a beloved staple in Bolivian cuisine and are often enjoyed as a mid-morning or mid-afternoon snack. They are also commonly found at celebrations and gatherings, making them a versatile and crowd-pleasing dish.

What sets Empanadas Salteñas apart from other types of empanadas is their unique filling, w...

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Ingredients

  • 6 tablespoons water
  • ½ teaspoon salt
  • 2 cups all-purpose flour, sifted
  • ¼ cup margarine, melted
  • 1 teaspoon vegetable oil, or as needed
  • 2 medium potatoes, peeled and cubed
  • ¼ cup salted butter
  • 2 medium onions, chopped
  • 2 stalks green onions, finely chopped
  • 1 ½ medium red bell peppers, seeded and chopped
  • ⅔ pound ground beef
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3 large hard-boiled eggs, peeled and chopped

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 40 mins
  • Total Time: 1 hr 50 mins
  • Servings: 12

  • Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
  • Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
  • Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
  • Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
  • Drain potatoes and add to filling. Toss in chopped eggs and let filling cool down for a few minutes.
  • Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
  • Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.

    • Nutrition

    260 cal.

    • Total Fat: 14g
    • Saturated Fat: 5g
    • Cholesterol: 79mg
    • Sodium: 397mg
    • Total Carbohydrate: 25g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 9g
    • Vitamin C: 28mg
    • Calcium: 28mg
    • Iron: 2mg
    • Potassium: 317mg

    Categories

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    Chicken recipes
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    Corn recipes
    Vegetarian recipes