Steps to Make Masa Para Empanadas Mexicanas

Empanadas SalteÑAs

15 medidas de cuchara de aceite del sofrito, un huevo para pincelar la masa, para el relleno de empanadas.

Recipe Summary Empanadas SalteÑAs

These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina. Made with ground beef, potatoes, hard-boiled eggs, and a fluffy homemade empanada pastry, these are just to die for!

Ingredients | Masa Para Empanadas Mexicanas

6 tablespoons water

½ teaspoon salt

2 cups all-purpose flour, sifted

¼ cup margarine, melted

1 teaspoon vegetable oil, or as needed

2 medium potatoes, peeled and cubed

¼ cup salted butter

2 medium onions, chopped

2 stalks green onions, finely chopped

1 ½ medium red bell peppers, seeded and chopped

⅔ pound ground beef

1 teaspoon salt

½ teaspoon cayenne pepper

1 teaspoon ground cumin

1 teaspoon paprika

3 large hard-boiled eggs, peeled and chopped

Directions

Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.

Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.

Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.

Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.

Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.

Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.

Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.

Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.

Info | Masa Para Empanadas Mexicanas

prep: 30 mins cook: 30 mins additional: 40 mins total: 1 hr 40 mins Servings: 12 Yield: 12 empanadas

TAG : Empanadas SalteÑAs

Appetizers and Snacks, Pastries, Empanadas,