Bolivian Beef And Corn Empanadas

Bolivian Beef and Corn Empanadas are a popular savory pastry in Bolivian cuisine, filled with a delicious mixture of beef, corn, and spices. These empanadas are perfect for a snack, appetizer, or even a main course.

Bolivian Beef And Corn Empanadas

Ingredients

  • 1 lb ground beef
  • 1 cup frozen corn kernels
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 packages of empanada dough (store-bought or homemade)
  • 1 egg, beaten (for egg wash)

Instructions

  1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
  2. Add the chopped onion and minced garlic to the skillet and cook until softened.
  3. Stir in the frozen corn, ground cumin, paprika, salt, and pepper. Cook for an additional 5 minutes, then remove from heat and let the filling cool.
  4. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
  5. Roll out the empanada dough and cut it into circles using a round cutter or a small plate as a guide.
  6. Place a spoonful of the beef and corn filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, then crimp the edges with a fork to seal.
  7. Place the empanadas on the prepared baking sheet, brush the tops with the beaten egg, and bake for 20-25 minutes or until golden brown.
  8. Remove from the oven and let the empanadas cool slightly before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
25 minutes
Total time:
55 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
280 per serving
Protein
15g
Carbohydrates
25g
Fat
12g

Supplies

Skillet Baking sheet Parchment paper

Tools

Round cutter or small plate Fork

Serving suggestions

Serve the Bolivian Beef and Corn Empanadas with a side of salsa or aji sauce for dipping.

Tips & tricks

For a time-saving option, you can use store-bought empanada dough instead of making it from scratch.

Cost

$15