Dairy-Free Empanadas Salteñas
Savory Argentine turnovers filled with seasoned ground beef, potatoes, and a hint of spice, made dairy-free for a delicious and accessible snack.
Ingredients
- about 450 g Ground Beef
- 1 medium Potato
- 1 medium Onion
- 1/2 medium Green Bell Pepper
- 2 large Hard-Boiled Eggs
- 1/4 cup Raisins
- 1/4 cup Green Olives
- 1 tsp Smoked Paprika
- 1/2 tsp Cumin
- 1/4 tsp Cayenne Pepper
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 package Dairy-Free Empanada Dough
- 2 tbsp Dairy-Free Milk
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2Cook the potato until tender and dice it
- 3In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
- 4Add the diced onion and bell pepper to the skillet and cook until softened, about 5 minutes.
- 5Stir in the diced potato, chopped hard-boiled eggs, raisins, olives, smoked paprika, cumin, cayenne pepper, salt, and pepper.
- 6Simmer for 10 minutes, stirring occasionally, to allow the flavors to meld.
- 7Roll out the dairy-free empanada dough and cut out circles using a cookie cutter or a bowl.
- 8Place a spoonful of the beef mixture in the center of each dough circle.
- 9Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
- 10Brush the empanadas with dairy-free milk.
- 11Bake for 20-25 minutes, or until golden brown.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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