Baked Salteñas with Spiced Beef and Potato Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Traditional Bolivian baked empanadas filled with a savory mixture of ground beef, potatoes, and Bolivian spices, perfect as a snack or appetizer. This latin american-inspired beef ready in about 80 minutes pairs all-purpose flour, baking powder, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups all-purpose flour
• 1/2 cup (1 stick), cold and cubed unsalted butter
• 1 tsp baking powder
• 3/4 cup warm water
• 1 tsp salt (for dough)
• 1 lb ground beef
• 1 medium, peeled and diced small russet potato
• 1 medium, finely chopped white onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tbsp (or substitute with mild yellow chili paste) ají amarillo paste
• 1/2 cup beef broth
• 1/2 tsp black pepper
• 1 tsp salt (for filling)
• 2 tbsp olive oil
• 1, beaten for egg wash egg yolk

Instructions

1. Step 1: In a large bowl, whisk together 3 cups all-purpose flour, 1 tsp baking powder, and 1 tsp salt. Add 1/2 cup cold cubed unsalted butter and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
2. Step 2: Gradually add 3/4 cup warm water, mixing with a fork until a soft dough forms. Knead lightly on a floured surface for 3-4 minutes until smooth. Cover with a damp towel and rest for 30 minutes.
3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 medium finely chopped white onion and 3 minced garlic cloves, sauté for 3-4 minutes until translucent and fragrant.
4. Step 4: Add 1 lb ground beef and cook, breaking up with a spoon, until browned, about 7 minutes.
5. Step 5: Stir in 1 medium diced peeled russet potato, 1 tsp ground cumin, 1/2 tsp paprika, 1 tbsp ají amarillo paste, 1/2 tsp black pepper, and 1 tsp salt. Pour in 1/2 cup beef broth and simmer uncovered for 15-20 minutes until potatoes are tender and the mixture thickens slightly.
6. Step 6: Preheat oven to 375°F (190°C). Divide dough into 12 equal portions and roll each into a 6-inch circle on a floured surface.
7. Step 7: Spoon 2-3 tbsp of the beef and potato filling onto the center of each dough circle. Fold dough over to form a half-moon and press edges firmly to seal, crimping with a fork.
8. Step 8: Place salteñas on a baking sheet lined with parchment paper. Brush each with the beaten egg yolk to achieve a golden crust.
9. Step 9: Bake for 25-30 minutes until golden brown and cooked through. Let cool slightly before serving hot.