Empanadas Salteñas

01Method

1. 1

   In a small saucepan over medium heat, stir together water and salt until the salt fully dissolves. Take off the heat and allow to cool for 2 to 3 minutes.

2. 2

   Place sifted flour and melted margarine in a food processor and pulse until the mixture resembles coarse crumbs. With the processor running, slowly stream in the salted water and pulse until a soft dough forms that pulls away from the bowl's sides. Add extra water a teaspoon at a time only if necessary. Shape into a ball, wrap snugly in plastic wrap, and chill for at least 30 minutes.

3. 3

   Heat the oven to 425°F (220°C). Line a baking sheet with aluminum foil and lightly coat with vegetable oil. Set aside.

4. 4

   Bring a pot of water to a boil, add the cubed potatoes, and cook until tender, about 8 to 10 minutes.

5. 5

   While the potatoes cook, melt butter in a skillet over medium heat. Sauté the onions and green onions until soft and translucent, around 5 minutes. Stir in the red bell pepper and cook for another 5 minutes. Add the ground beef and break it apart with a wooden spoon, cooking until fully browned, about 5 minutes. Season with salt, cayenne, cumin, and paprika, then remove from heat.

6. 6

   Drain the potatoes and fold them into the beef mixture. Add the chopped eggs and let the filling cool for a few minutes.

7. 7

   Take the dough out of the refrigerator and knead it lightly on a floured surface. Split the dough into two portions and roll each out to about 1/8-inch thickness.

8. 8

   Using a pastry cutter or sharp knife, cut out 3-inch rounds and lightly dampen the edges with water. Place a heaping tablespoon of filling in the center of each round, fold the dough over the filling, press the edges firmly together, and crimp with a fork to seal. Arrange the empanadas on the prepared baking sheet.

9. 9

   Bake until the empanadas turn golden brown, 10 to 15 minutes. Remove from the oven and let cool briefly before serving.