Slow-Cooked Beef Salteñas with Spiced Potato Filling

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

Traditional Bolivian salteñas featuring a slow-cooked beef and spiced potato filling wrapped in a flaky pastry, perfect for an indulgent snack. This Latin American-inspired beef recipe, ready in about 440 minutes, pairs beef chuck, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1 lb, cut into 1-inch cubes beef chuck
• 1 large, finely chopped onion
• 3, minced garlic cloves
• 2 medium, peeled and diced potatoes
• 1/2 cup frozen green peas
• 1 tsp cumin powder
• 1 tsp paprika
• 1 1/2 cups beef broth
• 2 tbsp olive oil
• 1 1/2 tsp, divided salt
• 1/2 tsp black pepper
• 12 small circles, about 4 inches diameter pastry dough
• 1, beaten for egg wash egg

Slow cookers worth buying for this → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb beef chuck cubes and sear for 5-7 minutes until browned on all sides. Transfer beef to a slow cooker.
2. Step 2: In the same skillet, add 1 large finely chopped onion and 3 minced garlic cloves. Sauté over medium heat for 4 minutes until translucent and fragrant. Transfer to the slow cooker.
3. Step 3: Add 2 diced medium potatoes, 1/2 cup frozen green peas, 1 tsp cumin powder, 1 tsp paprika, 1 1/2 cups beef broth, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker. Stir to combine.
4. Step 4: Cook on low for 6-7 hours or on high for 3-4 hours until beef is tender and potatoes are soft.
5. Step 5: Preheat oven to 375°F. Spoon about 3 tbsp of the beef and potato filling onto the center of each 4-inch pastry dough circle. Brush edges with beaten egg to seal, then crimp edges to form a half-moon shape.
6. Step 6: Place salteñas on a parchment-lined baking sheet, brush tops with remaining beaten egg, and bake for 25 minutes until golden brown. Serve warm.