Empanadas Salteñas

• portions: 12 servings
• temps actif: 30 minutes
• temps total: 1 hour 50 minutes

Ingrédients

6 tablespoons water

½ teaspoon salt

2 cups all-purpose flour, sifted

¼ cup margarine, melted

1 teaspoon vegetable oil, or as needed

2 medium potatoes, peeled and cubed

¼ cup salted butter

2 medium onions, chopped

2 stalks green onions, finely chopped

1 ½ medium red bell peppers, seeded and chopped

⅔ pound ground beef

1 teaspoon salt

½ teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon paprika

3 large hard-boiled eggs, peeled and chopped

Instructions

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.

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.

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

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

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.

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

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.

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.

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.

Nutrition

• Calories: 260 kcal
• Lipides Totaux: 14 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 0 g
• Cholestérol: 79 mg
• Sodium: 397 mg
• Glucides Totaux: 25 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 2 g
• Protéines: 9 g