Empanada Salteña
A savory Bolivian-style empanada with a juicy, slightly sweet beef filling, wrapped in a golden, flaky pastry. This version is simplified for a weeknight but keeps all the essential flavors.
- Total time
- 40 min
- Servings
- 6
- Calories
- 420
- Protein
- 18g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 400°F. Roll out the pie crust on a floured surface and cut into 6 circles about 6 inches wide.
Step 2
In a skillet over medium heat, cook the 1 lb ground beef and 1 diced onion until beef is browned and onion is soft, about 8 minutes. Drain excess fat.
Step 3
Stir in the 1/2 cup raisins, 1/2 cup chopped olives, and 1 tsp cumin. Cook for 2 minutes until fragrant. Season with salt and pepper to taste.
Step 4
Spoon about 1/3 cup of filling onto one half of each dough circle. Fold the other half over and press edges with a fork to seal.
Step 5
Beat the 1 egg with 1 tbsp water. Brush over the empanadas. Cut a small steam vent on top.
Step 6
Bake for 20-25 minutes until golden brown and crisp. Let cool 5 minutes before serving.
Tools you’ll need
- rolling pin
- skillet
- baking sheet
- pastry brush
- fork
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
