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These Bolivian-style beef empanadas are known as Salteñas and are so delicious that you can eat them as a snack or as part of a meal anytime of the day. The easy-to-prepare filling consists of beef and diced potatoes mixed with GOYA® Peas and GOYA® Pitted Manzanilla Cocktail Olives, seasoned with GOYA® Adobo All-Purpose Seasoning with Pepper, garlic, and other spices. If you like, you can add diced hard-boiled eggs when you assemble the empanadas, using handy GOYA® Empanada Dough-Criollas for Baking and Frying. Finally, bake until golden brown, and enjoy!
Ingredients
Empanadas
1 lb.
stewing beef, cut into 1/2-inch cubes
2 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
2 tbsp.
butter
1
onion, diced (about 1 cup)
1 tbsp.
GOYA® Minced Garlic
1 tsp.
GOYA® Ground Cumin
½ tsp.
GOYA® Oregano Leaf
½ tsp.
smoked sweet paprika
1 tbsp.
all-purpose flour
½ pkg.
(2.8 oz.) GOYA® Powdered Beef Flavored Bouillon
24
GOYA® Pitted Manzanilla Cocktail Olives, sliced
1 cup
diced yellow potato (1/2-inch cubes)
½ cup
GOYA® Fancy Pimientos
½ cup
frozen GOYA® Peas
2 pkgs.
GOYA® Empanada Dough – Criollas for Baking and Frying (24 discs)
1
egg, whisked with 2 tsp water
Spicy Bolivian Salsa (Llajua)
2
serrano chile peppers, seeded and diced
2
large ripe tomatoes, finely chopped
2 tbsp.
finely chopped fresh cilantro
2 tbsp.
finely chopped red onion
2 tbsp.
GOYA® Extra Virgin Olive Oil
1 tsp.
GOYA® Red Wine Vinegar
2 tsp.
GOYA® Adobo All-Purpose Seasoning with Pepper
Directions
Step 1
Empanadas: Pat beef cubes dry with paper towel and season with Adobo seasoning.
Step 2
In large skillet set over medium-high heat, melt butter. Cook beef, stirring occasionally, for 6 to 8 minutes or until browned all over. Using slotted spoon, transfer beef to plate.
Step 3
Reduce heat to medium. Cook onion, garlic, cumin, oregano and paprika, stirring occasionally, for 3 to 5 minutes or until onion is starting to soften. Sprinkle flour over top. Cook, stirring often, for 2 minutes.
Step 4
In medium bowl, whisk together 3 cups water and beef bouillon. Whisk into large skillet; bring to a boil.
Step 5
Return beef to skillet. Reduce heat to medium-low. Cover and cook at a simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender.
Step 6
Stir in olives, potato and pimientos. Cook (uncovered), stirring occasionally, for 15 to 20 minutes or until potatoes are tender, sauce is very thick and most of the water has evaporated. Stir in peas and cook, stirring occasionally, for 3 to 5 minutes or until peas are heated through. Let cool completely. Refrigerate until well chilled.
Step 7
Meanwhile, preheat oven to 375°F.
Step 8
Spoon 2 heaping tablespoons beef filling onto middle of an empanada disc. Brush edges of pastry with egg wash. Fold pastry over filling to make half-moon shape. Press edges of pastry together, pinching and twisting to seal filling in pastry and create a braided look (tip here). Transfer to parchment paper–lined baking sheet with crimped edge facing up. Repeat with remaining filling and remaining empanada discs. Brush with remaining egg wash.
Step 9
Bake for 18 to 22 minutes or until pastry is golden brown and filling is heated.
Step 10
Spicy Bolivian Salsa (Llajua): Meanwhile, in medium bowl, stir together serrano peppers, tomatoes, cilantro, onion, oil, vinegar and Adobo seasoning. Refrigerate for 1 to 2 hours or until chilled and flavors are married. (Alternatively, purée salsa in food processor for a smoother texture.)
Step 11
Serve empanadas with salsa.
Note:
When adding beef filling to empanada, add 4 chopped hard-boiled eggs to empanada if desired.
New from Goya
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