Empanadas Salteñas (Dairy-Free)

Ingredients

• 3 cups All-purpose flour
• 0.75 cup Olive oil
• 0.75 cup Warm water
• 1 tsp Salt
• about 450 g Ground beef
• 1 medium Potato
• 1 medium Onion
• 2 large Hard-boiled eggs
• 0.5 cup Green onions
• 1 tbsp Paprika
• 1 tsp Cumin
• 0.25 tsp Cayenne pepper
• 0.5 cup Beef broth
• 2 tbsp Olive oil

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

Instructions

1. 1In a large bowl, combine 3 cups of all-purpose flour, 0.75 cup of olive oil, 0.75 cup of warm water, and 1 tsp of salt. Mix until a dough forms, then knead on a lightly floured surface for 5-7 minutes until smooth. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
2. 2While the dough rests, prepare the filling. Peel and finely dice 1 medium potato. Peel and finely dice 1 medium onion. Heat 2 tbsp of olive oil in a 25.4 cm skillet over medium-high heat (190.6°C/190°C). Add the diced onion and cook for 5-7 minutes until softened and translucent.
3. 3Add about 450 g of ground beef to the skillet with the onions. Cook, breaking up the meat with a spoon, for 8-10 minutes until it is browned. Drain any excess fat from the skillet.
4. 4Stir the diced potato into the skillet with the beef and onions. Add 1 tbsp of paprika, 1 tsp of cumin, 0.25 tsp of cayenne pepper, and 0.5 cup of beef broth. Bring the mixture to a simmer, then reduce the heat to medium-low (148.9°C/150°C), cover the skillet, and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
5. 5Remove the skillet from the heat. Chop 2 large hard-boiled eggs and measure 0.5 cup of green onions. Stir the chopped eggs and green onions into the beef and potato mixture. Let the filling cool completely.
6. 6Divide the rested dough into 6 equal portions. On a lightly floured surface, roll each portion into a thin circle, about 15.24 cm in diameter. Place about 1/4 cup of the cooled filling onto one half of each dough circle, leaving a 1.27 cm border.
7. 7Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly to seal, then crimp with a fork. Place the empanadas on a baking sheet.
8. 8Bake the empanadas in an oven preheated to 190°C for 25-30 minutes, or until the pastry is golden brown and firm to the touch.

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