Quick Beef Empanada Salteña

Step 1

Cut the potato into 1/4-inch cubes by first slicing it lengthwise into thin slabs, then cutting those slabs into thin sticks, then cutting crosswise into tiny cubes roughly the size of a pea.

Step 2

Dice the onion into 1/4-inch pieces by slicing lengthwise from root to tip, then cutting crosswise across those slices into small chunks.

Step 3

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 4

Add the ground beef to the hot oil and break it into small pieces with a wooden spoon, stirring constantly until no pink remains and the meat is light brown, about 4 minutes.

Step 5

Stir in the diced onion and cook, stirring once every 15 seconds, until the onion is soft and slightly translucent, about 2 minutes.

Step 6

Add the potato cubes and 1/4 cup water, then sprinkle in the cumin and 1/4 teaspoon salt; stir until everything is coated.

Step 7

Cover the skillet with a lid and reduce heat to medium-low; cook, stirring once every minute, until the potatoes are fork-tender, about 6 minutes.

Step 8

Stir in the halved olives and let cool for 2 minutes, then taste and add more salt or cumin if needed.

Step 9

Place an empanada disc on a clean, dry surface; spoon about 2 tablespoons of the beef-potato filling onto one half of the wrapper, leaving a 1/4-inch border around the edge.

Step 10

Fold the wrapper in half over the filling to form a half-moon, then press the edges firmly with your fingers to seal; crimp with the tines of a fork for a fluted edge.

Step 11

Repeat steps 9 and 10 with the remaining wrappers and filling.

Step 12

Pour 2 tablespoons olive oil into the skillet over medium-high heat until it shimmers, about 90 seconds.

Step 13

Place 4 sealed empanadas in the hot oil in a single layer and fry until the surface turns the color of warm honey and the edges look darker, about 2 minutes per side.

Step 14

Transfer the cooked empanadas to a paper-towel-lined plate; repeat with the remaining 4 empanadas and any remaining oil.