Salteñas
A quick take on Bolivian baked empanadas, with a savory beef and potato filling wrapped in a golden, slightly sweet dough. Perfect for a hearty snack or light meal.
- Total time
- 30 min
- Servings
- 3
- Calories
- 480
- Protein
- 20g
Ingredients
- 2 cups all-purpose flour
- 4 tbsp butter
- ½ cup water
- ½ lb ground beef
- 1 medium potato
- ½ medium onion
Instructions
- 1
In a bowl, mix 2 cups flour and 4 tbsp butter with your fingers until crumbly. Add 0.5 cup water and knead into a soft dough, about 2 minutes. Cover and set aside.
- 2
Peel and dice 1 medium potato into small cubes. Finely chop 0.5 onion. In a skillet over medium heat, cook the onion until soft, about 3 minutes. Add the potato and 0.5 lb ground beef, season with salt and pepper, and cook until beef is browned and potato is tender, about 8 minutes. Stir in a pinch of cumin or paprika if you have them.
- 3
Preheat oven to 400°F. Divide dough into 6 balls. Roll each into a 5-inch circle. Place 2 tbsp of filling on one half, fold over, and press edges with a fork to seal.
- 4
Place salteñas on a baking sheet. Bake until golden brown, about 15 minutes. Let cool for 2 minutes before serving.
- 5
Serve warm, with a squeeze of lime or hot sauce if desired.
Tools you’ll need
- mixing bowl
- skillet
- rolling pin
- baking sheet
- fork
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