Empanadas Salteñas (Beef Empanadas)

Instructions

1. 1Peel and dice the 1 medium potato into 1.27 cm cubes.
2. 2Finely chop the 1 medium onion and the 1/2 red bell pepper.
3. 3Thinly slice the 2 green onions.
4. 4Place about 450 g ground beef in a 30.48 cm skillet over medium-high heat.
5. 5Cook the about 450 g ground beef, breaking it apart with a spoon, until it is no longer pink, about 5-7 minutes. Drain off any excess fat from the skillet.
6. 6Add the chopped 1 medium onion and the chopped 1/2 red bell pepper to the skillet with the ground beef.
7. 7Cook, stirring occasionally, until the onion and red bell pepper are softened, about 5 minutes.
8. 8Stir in the 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
9. 9Pour in the 1/4 cup beef broth and bring to a simmer.
10. 10Cook for 5 minutes, stirring occasionally, until the liquid has slightly reduced.
11. 11Add the diced 1 medium potato and the 2 hard-boiled eggs, which have been chopped, to the skillet.
12. 12Stir everything together to combine and cook for 1 minute more.
13. 13Remove the skillet from the heat and let the filling cool for at least 10 minutes.
14. 14Place a spoonful of the cooled filling in the center of one of the 12 empanada dough discs.
15. 15Moisten the edges of the dough disc with a little water using your finger.
16. 16Fold the dough disc in half over the filling to create a half-moon shape.
17. 17Press the edges together firmly to seal, then crimp the edges with a fork.
18. 18Repeat with the remaining 11 empanada dough discs and filling.
19. 19Place the 12 assembled empanadas on a baking sheet.
20. 20Brush the tops of the empanadas with the egg wash (1 egg beaten with 1 tablespoon of water).
21. 21Bake in a preheated oven at 190°C for 20-25 minutes, or until the empanadas are golden brown.
22. 22Let the empanadas cool for a few minutes before serving warm.

Related Guides