Dairy-Free Empanadas Salteñas (Beef)

Ingredients

• 3 cups All-purpose flour
• 1 tsp Salt
• 1 tsp Smoked Paprika
• 1 tsp Ground cumin
• 0.75 cup Vegetable shortening
• 0.75 cup Cold water
• about 450 g Ground beef
• 1 medium Onion
• 0.5 medium Red bell pepper
• 1 medium Potato
• 2 large Hard-boiled eggs
• 0.25 cup Green olives
• 0.25 cup Raisins
• 0.5 cup Beef broth
• 2 tbsp Vegetable oil
• 1 large egg (can use dairy-free milk) Egg wash (for brushing)

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

Instructions

1. 1Prepare the dough: In a large bowl, combine flour, salt, smoked paprika, and cumin. Cut in the vegetable shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough comes together. Knead for a few minutes until smooth. Wrap in plastic and refrigerate for at least 30 minutes.
2. 2Prepare the filling: In a large skillet, heat vegetable oil over medium heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
3. 3Add diced onion and bell pepper to the skillet and cook until softened, about 5 minutes. Stir in diced potato, beef broth, olives, and raisins. Simmer for 15-20 minutes, or until the potatoes are tender and the liquid has reduced. Season with salt and pepper to taste. Stir in chopped hard-boiled eggs.
4. 4Assemble the empanadas: Preheat oven to 190°C. On a lightly floured surface, roll out the dough to about 0.3175 cm thickness. Cut out circles using a cookie cutter or a bowl.
5. 5Place a spoonful of filling in the center of each circle. Moisten the edges with water, fold the dough over to form a half-moon shape, and crimp the edges with a fork to seal.
6. 6Brush the empanadas with egg wash (or dairy-free milk). Bake for 25-30 minutes, or until golden brown. Let cool slightly before serving.

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