Dairy-Free Empanada Salteña with Beef

Instructions

1. 1Preheat your oven to 190°C.
2. 2Prepare the dough: In a large bowl, combine the 2 cups of all-purpose flour, 1/2 cup of vegetable shortening, and 1 tsp of salt. Gradually add the 1/2 cup of water, mixing until a dough forms. Knead the dough briefly on a clean surface until it is smooth, then cover it and let it rest for at least 10 minutes.
3. 3Prepare the filling: Peel and dice the 1 medium potato into 1.27 cm cubes. Finely chop the 1 medium onion and the 1/2 medium green bell pepper. In a large skillet, heat the 2 tbsp of olive oil over medium heat. Add the chopped onion and green bell pepper and cook for 3-5 minutes until they begin to soften.
4. 4Add the about 450 g of ground beef to the skillet with the onions and peppers. Cook, breaking up the meat with a spoon, until the beef is browned, about 5-7 minutes. Drain off any excess fat.
5. 5Stir the diced potato into the beef mixture. Pour in the 1/2 cup of beef broth and add the 1 tsp of paprika, 1/2 tsp of cumin, and 1/4 tsp of cayenne pepper. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork and the broth has mostly reduced.
6. 6Remove the skillet from the heat. Chop the 2 large hard-boiled eggs. Stir the chopped eggs, 1/4 cup of raisins, and 1/4 cup of green olives into the beef and potato mixture. Let the filling cool slightly.
7. 7Assemble the empanadas: On a lightly floured surface, roll out the rested dough until it is about 0.3175 cm thick. Use a round cutter or a bowl to cut out 10.16 cm circles from the dough. Place about 2-3 tablespoons of the cooled filling onto one half of each dough circle, leaving a small border.
8. 8Fold the other half of the dough circle over the filling to create a half-moon shape. Press the edges together firmly to seal, then crimp the edges with a fork or your fingers to ensure they are well sealed. Place the formed empanadas on a baking sheet lined with parchment paper.
9. 9Bake the empanadas in the preheated oven at 190°C for 30-35 minutes, or until the pastry is golden brown and firm to the touch.

Related Guides