Dairy-Free Empanadas Salteñas

Ingredients

• about 450 g Ground Beef
• 2 medium Potato
• 1 large Onion
• 1/2 cup Green Onion
• 1/2 medium Red Bell Pepper
• 2 tsp Smoked Paprika
• 1 tsp Cumin
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 package Dairy-Free Pie Crust

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium-high heat. Add the 1 large onion, chopped, and the 1/2 medium red bell pepper, diced. Cook, stirring occasionally, for 5-7 minutes, or until the vegetables are softened.
3. 3Add the about 450 g of ground beef to the skillet. Cook, breaking it up with a spoon, for 8-10 minutes, or until it is browned all over. The meat should reach an internal temperature of 71°C.
4. 4Stir in the 2 medium potatoes, diced, along with the 2 teaspoons of smoked paprika, 1 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for another 5 minutes, stirring occasionally, until the potatoes begin to soften slightly.
5. 5Add the 1/2 cup of green onion, chopped, to the meat and potato mixture. Stir to combine everything well.
6. 6Unroll the 1 package of dairy-free pie crust. Use a round cutter, about 12.7-15.24 cm in diameter, to cut out 6 circles from the crust.
7. 7Place about 1/4 cup of the meat filling onto one half of each pie crust circle. Fold the other half of the crust over the filling to create a half-moon shape. Press the edges firmly together and crimp with a fork to seal securely.
8. 8Place the sealed empanadas on a baking sheet. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is heated through.

Substitutions

Related Guides