Empanada Salteña
A savory Bolivian-style empanada with a juicy, slightly sweet beef filling, wrapped in a golden, flaky pastry. This version is simplified for a weeknight but keeps all the essential flavors.
- Total time
- 40 min
- Servings
- 6
- Calories
- 420
- Protein
- 18g
Ingredients
- 1 package (14 oz) pie crust
- 1 lb ground beef
- 1 medium onion
- ½ cup raisins
- ½ cup green olives
- 1 tsp ground cumin
- 1 large egg
Instructions
- 1
Preheat oven to 400°F. Roll out the pie crust on a floured surface and cut into 6 circles about 6 inches wide.
- 2
In a skillet over medium heat, cook the 1 lb ground beef and 1 diced onion until beef is browned and onion is soft, about 8 minutes. Drain excess fat.
- 3
Stir in the 1/2 cup raisins, 1/2 cup chopped olives, and 1 tsp cumin. Cook for 2 minutes until fragrant. Season with salt and pepper to taste.
- 4
Spoon about 1/3 cup of filling onto one half of each dough circle. Fold the other half over and press edges with a fork to seal.
- 5
Beat the 1 egg with 1 tbsp water. Brush over the empanadas. Cut a small steam vent on top.
- 6
Bake for 20-25 minutes until golden brown and crisp. Let cool 5 minutes before serving.
Tools you’ll need
- rolling pin
- skillet
- baking sheet
- pastry brush
- fork
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