Empanadas Salteñas recipe

Name: Empanadas Salteñas
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 teaspoon salt; 6 tablespoons water; 1 teaspoon paprika; 1 teaspoon ground cumin; 2 medium onions, chopped; 2 cups all-purpose flour, sifted; 2 medium potatoes, peeled and cubed; 1 teaspoon vegetable oil, or as needed; 2 stalks green onions, finely chopped; 3 large hard-boiled eggs, peeled and chopped; 0.5 teaspoon salt; 0.25 cup salted butter; 0.5 teaspoon cayenne pepper; 0.25 cup margarine, melted; 0.66666668653488 pound ground beef; 1.5 medium red bell peppers, seeded and chopped

Recipe Instructions

Step 1

Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.

Step 2

Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.

Step 3

Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.

Step 4

Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.

Step 5

Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.

Step 6

Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.

Step 7

Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.

Step 8

Drain potatoes and add to filling. Toss in chopped eggs and let filling cool down for a few minutes.

Step 9

Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.