Bolivian Salteñas

Step 1

Preheat oven to 400°F. Boil the 1 medium potato in salted water until fork-tender, about 15 minutes. Drain, cool, and dice into small cubes.

Step 2

In a skillet over medium heat, cook the 1 diced onion and 0.5 lb ground beef until beef is browned and onion is soft, about 8 minutes. Season with salt and pepper.

Step 3

Stir in the diced potato and 0.5 cup beef broth. Simmer until broth is mostly absorbed, about 5 minutes. Let cool slightly.

Step 4

Spoon about 2 tbsp filling onto each of the 6 empanada dough discs. Fold into half-moons, crimp edges with a fork, and brush tops with the 1 beaten egg.

Step 5

Bake on a lined sheet until golden brown and crisp, 20-25 minutes. Let rest 5 minutes before serving.