Minced Beef and Olive Salteñas
Salteñas, the Bolivian cousin of the Argentine empanada, are distinctive not only due to their delicious fillings but because they are filled with a flavorful, soupy sauce that bursts inside your mouth upon the first bite. This rendition employs expertly spiced minced beef and briny olives, creating a perfect harmony of texture and flavor.
Equipment
1 Mixing bowl
1 Rolling Pin
1 Baking sheet
1 Oven
1 Pastry brush
Ingredients
Beef Filling
1 lb ground beef (minced beef) - Preferably grass-fed for robust flavor
2 tbsp olive oil - Extra virgin is best
1 large onion - finely chopped
3 cloves garlic - minced
1 tsp cumin - ground
1 tsp paprika
¼ tsp cayenne pepper - ground, adjust for heat preference
1 cup green olives - pitted, chopped
½ cup beef stock (beef broth or beef bouillon)- 2 tbsp gelatin - unsweetened
Dough
3 cups all purpose flour (plain flour Australia and UK) - plus extra for dusting
½ tsp salt
½ cup unsalted butter - cold, cut into cubes
2 large eggs - beaten, divided
¼ cup water - iced
Instructions
- In a large pan, heat olive oil over medium heat. Sauté onions until translucent, about 5 minutes.
- Add garlic, cumin, paprika, and cayenne, cooking until fragrant, about 1 minute.
- Increase to medium-high heat, add minced beef, stirring to break up clumps, cook until browned, about 7-10 minutes.
- Stir in chopped olives and broth. Sprinkle gelatin evenly over the mixture, stirring until dissolved. Season with salt and pepper. Let simmer until slightly thickened, about 5 minutes. Let cool.
- For the dough, whisk flour and salt in a bowl. Work butter into the mixture with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Make a well in the center, adding one beaten egg and ice water, combining until the dough starts to come together.
- Knead gently on a floured surface until the dough is smooth. Wrap in plastic and chill for at least 30 minutes.
- Preheat oven to 180°C (350°F).
- Roll dough to about 1/8-inch thickness. Cut into 6-inch circles.
- Place a generous spoonful of filling in the center of each dough circle. Brush the edges with water, fold, and crimp the edges to seal.
- Place on a baking sheet lined with parchment paper. Brush with the remaining beaten egg for a glossy finish.
- Bake until golden brown, about 25-30 minutes.
Notes
For a more intense flavor, marinate the meat mixture overnight. Chilling the broth with gelatin until firm allows for easier handling when assembling. Using arrowroot instead of gelatin can work as a natural thickening agent for vegetarians.
Nutrition
Calories: 417kcalCarbohydrates: 31gProtein: 16gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 97mgSodium: 425mgPotassium: 235mgFiber: 2gSugar: 1gVitamin A: 430IUVitamin C: 2mgCalcium: 39mgIron: 3mg
How did this recipe turn out for you?Rate this Recipe !
