Beef and Potato Salteñas with Spiced Tomato Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

Bolivian baked empanadas featuring a savory beef and potato filling enriched with tomato and warming spices wrapped in a tender dough. This latin american-inspired beef ready in about 90 minutes pairs ground beef, medium, peeled and diced small potato, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 8, 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

• 1 lb ground beef
• 2 medium, peeled and diced small potato
• 1 medium, finely chopped yellow onion
• 2 minced garlic cloves
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups all-purpose flour
• 1/2 cup (cold, diced) unsalted butter
• 3/4 cup cold water
• 1 beaten (for egg wash) egg
• 2 tbsp vegetable oil

Instructions

1. Step 1: In a large skillet, heat 2 tbsp vegetable oil over medium heat; add 1 finely chopped yellow onion and 2 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
2. Step 2: Add 1 lb ground beef to the skillet, breaking it up with a spoon, and cook for 6-7 minutes until browned and no longer pink.
3. Step 3: Stir in 2 diced medium potatoes, 2 tbsp tomato paste, 1 cup beef broth, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper; reduce heat to low and simmer uncovered for 20 minutes until potatoes are tender and mixture thickens.
4. Step 4: Meanwhile, prepare the dough by combining 3 cups all-purpose flour and 1/2 cup cold diced unsalted butter in a large bowl; use a pastry cutter or fingers to blend until mixture resembles coarse crumbs.
5. Step 5: Gradually add 3/4 cup cold water, mixing with a fork until dough just comes together; form into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
6. Step 6: Preheat oven to 375°F (190°C). On a floured surface, roll the dough to 1/8 inch thickness and cut into 6-inch circles.
7. Step 7: Spoon about 3 tbsp of the beef and potato filling onto the center of each circle; fold dough over and crimp edges to seal well.
8. Step 8: Place filled salteñas on a parchment-lined baking sheet, brush tops with 1 beaten egg, and bake for 25-30 minutes until golden brown and cooked through.
9. Step 9: Let cool for 5 minutes before serving to allow filling to set slightly.