Bolivian Salteñas
A quick take on the classic Bolivian baked empanada, with a golden, browned crust and a savory filling. Perfect for a snack or light meal.
- Total time
- 45 min
- Servings
- 6
- Calories
- 320
- Protein
- 14g
Ingredients
- 6 empanada dough discs
- ½ lb ground beef
- 1 medium onion
- 1 medium potato
- ½ cup beef broth
- 1 large egg
Instructions
- 1
Preheat oven to 400°F. Boil the 1 medium potato in salted water until fork-tender, about 15 minutes. Drain, cool, and dice into small cubes.
- 2
In a skillet over medium heat, cook the 1 diced onion and 0.5 lb ground beef until beef is browned and onion is soft, about 8 minutes. Season with salt and pepper.
- 3
Stir in the diced potato and 0.5 cup beef broth. Simmer until broth is mostly absorbed, about 5 minutes. Let cool slightly.
- 4
Spoon about 2 tbsp filling onto each of the 6 empanada dough discs. Fold into half-moons, crimp edges with a fork, and brush tops with the 1 beaten egg.
- 5
Bake on a lined sheet until golden brown and crisp, 20-25 minutes. Let rest 5 minutes before serving.
Tools you’ll need
- baking sheet
- skillet
- pot
- fork
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