Potato and Cheese Salteñas with Spiced Beef Filling

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Baked savory Bolivian pastries filled with a spicy, juicy ground beef and potato mixture, perfect for a flavorful snack or meal. This latin american-inspired beef ready in about 85 minutes pairs all-purpose flour, cold unsalted butter, cubed, cold water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 3 cups all-purpose flour
• 6 tbsp cold unsalted butter, cubed
• 3/4 cup cold water
• 1 tsp salt
• 1 lb ground beef
• 1 medium yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 cup diced cooked potatoes
• 1/4 cup green olives, chopped
• 2 hard-boiled eggs, chopped
• 1/2 cup beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 egg, beaten (for egg wash)
• 1/2 cup shredded queso fresco or mozzarella cheese

Instructions

1. Step 1: To make the dough, combine 3 cups all-purpose flour and 1 tsp salt in a large bowl. Cut in 6 tbsp cold cubed unsalted butter with a pastry cutter until the mixture resembles coarse crumbs.
2. Step 2: Gradually add 3/4 cup cold water, mixing until a firm dough forms. Wrap in plastic and chill for 30 minutes.
3. Step 3: For the filling, heat a skillet over medium heat and cook 1 lb ground beef until browned, about 6 minutes. Add 1 finely chopped medium yellow onion and 2 minced garlic cloves, cooking until softened, about 4 minutes.
4. Step 4: Stir in 1 tsp ground cumin, 1/2 tsp paprika, 1 tsp salt, and 1/2 tsp black pepper, then pour in 1/2 cup beef broth. Simmer for 5 minutes until slightly thickened.
5. Step 5: Remove from heat and fold in 1 cup diced cooked potatoes, 1/4 cup chopped green olives, and 2 chopped hard-boiled eggs. Let the filling cool.
6. Step 6: Preheat oven to 375°F. Roll dough into 8-inch circles. Spoon 3 tbsp of beef filling into each circle, sprinkle 1 tbsp shredded queso fresco on top, then fold dough over to form a half-moon shape and crimp edges to seal.
7. Step 7: Place salteñas on a baking sheet lined with parchment paper. Brush tops with 1 beaten egg for shine.
8. Step 8: Bake for 25-30 minutes until golden brown and crisp. Let rest 5 minutes before serving.