Potato and Cheese Salteñas with Spiced Meat Filling

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Bolivian savory pastries filled with a juicy, spiced meat and potato mixture, baked to golden perfection with a flaky crust. This Latin American-inspired beef recipe, ready in about 85 minutes, pairs all-purpose flour, unsalted butter, cold water 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

• 3 cups all-purpose flour
• 3/4 cup cold, cubed unsalted butter
• 3/4 cup cold water
• 1 lb ground beef
• 1 medium, finely chopped yellow onion
• 2 minced garlic cloves
• 2 medium, peeled and diced small potatoes
• 1 cup beef broth
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 2 sliced hard-boiled eggs
• 1/4 cup sliced green olives
• for brushing egg wash (1 egg beaten with 1 tbsp water)

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Instructions

1. Step 1: To make the dough, combine 3 cups all-purpose flour and 3/4 cup cold cubed unsalted butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
2. Step 2: Gradually add 3/4 cup cold water, mixing with a fork until a dough forms. Knead lightly on a floured surface until smooth. Wrap in plastic and chill for 30 minutes.
3. Step 3: In a large skillet over medium heat, cook 1 lb ground beef with 1 medium finely chopped yellow onion and 2 minced garlic cloves, stirring until beef is browned and onion is soft, about 6-8 minutes.
4. Step 4: Add 2 peeled and diced medium potatoes, 1 cup beef broth, 1 tsp ground cumin, 1/2 tsp turmeric powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 15 minutes until the potatoes are tender and the mixture thickens.
5. Step 5: Remove from heat and stir in 2 sliced hard-boiled eggs and 1/4 cup sliced green olives. Let the filling cool slightly.
6. Step 6: Preheat oven to 400°F. Roll out the dough on a floured surface to 1/8-inch thickness. Cut into 6-inch circles.
7. Step 7: Place about 3 tbsp of filling in the center of each circle. Fold the dough over to form a half-moon, pinching the edges to seal tightly and create a crimped edge.
8. Step 8: Arrange the salteñas on a baking sheet lined with parchment paper. Brush each with egg wash.
9. Step 9: Bake for 25-30 minutes until golden brown and puffed. Let cool for 5 minutes before serving.