Empanadas Salteñas (Gluten-Free)

Ingredients

• 1 lb Ground Beef
• 1 medium Potato
• 1 medium Onion
• 0.5 Bell Pepper
• 2 Hard-Boiled Eggs
• 0.25 cup Green Olives
• 0.25 cup Raisins
• 2 tsp Paprika
• 1 tsp Cumin
• 0.25 tsp Cayenne Pepper
• 2 cups Cassava Flour
• 0.5 cup Tapioca Starch
• 1 tsp Salt
• 0.75 cup Water
• 0.5 cup Lard or Shortening

Instructions

1. 1To prepare the filling base, dice the 1 medium onion and 0.5 bell pepper into 1/4-inch pieces. Heat a large skillet (e.g., 12-inch) over medium heat (300-325°F / 150-165°C) and add the 1 lb ground beef, cooking and breaking it apart until it is browned all over with no pink remaining, about 8-10 minutes, reaching an internal temperature of 160°F (71°C); drain any excess fat. Add the diced 1 medium onion and 0.5 bell pepper to the skillet and cook, stirring occasionally, until the vegetables soften, about 5-7 minutes.
2. 2Dice the 1 medium potato into 1/4-inch cubes and chop the 0.25 cup green olives. Add the diced 1 medium potato, 2 tsp paprika, 1 tsp cumin, 0.25 tsp cayenne pepper, and 1/2 tsp of the 1 tsp salt (reserving the remaining 1/2 tsp for the dough) to the skillet. Stir in the 0.25 cup raisins and chopped 0.25 cup green olives, then cook for another 5-7 minutes, stirring occasionally, until the potatoes are slightly tender; remove the skillet from the heat.
3. 3Boil the 2 eggs for 10 minutes, then peel and chop them into 1/4-inch pieces. Stir the chopped 2 hard-boiled eggs into the filling mixture in the skillet, then transfer the filling to a separate bowl or plate and allow it to cool completely to room temperature, about 30-45 minutes, to prevent the dough from becoming soggy.
4. 4To prepare the dough, in a large mixing bowl, combine the 2 cups cassava flour, 0.5 cup tapioca starch, and the remaining 1/2 tsp of the 1 tsp salt. Add the 0.5 cup lard or shortening (chilled and cut into small pieces if solid) to the flour mixture, then use your fingertips or a pastry blender to cut the lard/shortening into the flour until the mixture resembles coarse crumbs. Gradually add the 0.75 cup water, mixing with your hands until a cohesive dough forms, then knead the dough gently for 1-2 minutes until it is smooth.
5. 5Lightly dust a clean work surface with a small amount of the 2 cups cassava flour. Roll out the dough to a thickness of about 1/8 inch using a rolling pin. Use a 4-inch round cookie cutter or the rim of a small bowl to cut out circles from the dough, gathering and re-rolling any scraps to cut more circles until all dough is used.
6. 6Place a spoonful (about 1.5-2 tablespoons) of the cooled filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then gently press the edges together to seal. Crimp the edges with a fork or by folding and pressing repeatedly (a "repulgue") to ensure a tight seal. Place the assembled empanadas on a baking sheet lined with parchment paper.
7. 7Preheat your oven to 375°F (190°C). Bake the empanadas for 20-25 minutes, or until the crusts are golden brown and firm to the touch. Remove from the oven and let them cool on the baking sheet for a few minutes before serving.

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