Empanadas Salteñas

Step by stepInstructions

1. Make the filling first: simmer the potatoes in the beef broth with the aji paste, cumin, and a pinch of salt until just tender, about 8 minutes, then cool completely.
2. Mix the diced beef, onion, and sliced hard-boiled eggs into the cooled potato mixture — it should be moist but not watery.
3. Make the dough: rub the cold butter into the flour with the sugar and salt, add the beaten egg and warm water, and knead into a smooth, soft dough; rest for 30 minutes.
4. Roll the dough to 1/8-inch thick and cut into 5-inch rounds.
5. Spoon 2 tablespoons of filling onto each round, fold over, and seal by crimping the edge with a braided twist.
6. Brush with egg wash and bake at 400°F for 20 to 25 minutes, until deep golden.
7. Rest for 5 minutes before serving — the filling is molten.