Similar Recipes

Bolivian Salteñas de Pollo (Golden Chicken, Potato, and Green Pea Pies)
These classic Bolivian empanadas are called salteñas. This version (Salteñas de Pollo) is filled with stewed chicken, potato, and green peas.
Sopaipillas (Chilean Fried Pastries)
Sopaipillas (Chilean Fried Pastries) be served two ways: soaked in a spiced syrup for a comforting sweet treat, or served freshly fried and crispy with salsa.
Empanadas de Queso (Argentine Cheese Empanadas)
Empanadas are found up and down Argentina. But in the Northwest city of Salta, a red chile pepper-dyed dough stands out among the rest.
Sweet Potato Black Bean Empanadas
These small vegetarian sweet potato black bean empanadas feature a super flaky and delicate crust with a cozy savory-sweet filling.
Pequenes (Chilean Onion Empanadas)
These Chilean onion empanadas have a savory onion filling wrapped in a flaky empanada crust
Tamal de Cazuela (Mexican Tamale Pie) With Black Bean Filling
Tamales are delicious, but forming them is a small pain in the culo. This baked tamale pie, know as a tamal de cazuela in Mexico, is the solution: all the joys of tamales with not nearly as much work.
Sopes de Pollo con Frijoles (Chicken Sopes With Beans)
Sope shells start with a dough made from masa harina (that's dehydrated nixtamalized corn flour) that gets flattened into a thick disk. The edges of the disk then get pinched to form a shallow saucer. The raw sope shell is fried just long enough to get it to hold its shape, but not so long that it gets crisp. The idea is that you want it to form an impenetrable barrier for the treats that go on top of it, but you still want it to be soft and warm in the center.
Beef Jerky Empanada
A regional specialty of the northeastern Argentine state of Chaco, these buttery empanada are stuffed with tender shreds of beef jerky and heaps of caramelized onions.
Galician Empanada With Tuna, Onion, and Green Bell Pepper Filling
All the empanadas of Latin America—whether baked or fried, wrapped in a corn or flour dough—can thank the Galician empanada for their existence. Unlike the individual hand pies of Latin America, this empanada is formed as a large baked pie with a wheat crust and filled with onions, green peppers, and your choice of protein. Only after it's baked does it get cut into individual portions. Here's how to make it at home with a classic tuna filling.
Crispy Braised Chicken With White Beans and Chile Verde
Chicken legs are browned and braised in a stew of green chiles and white beans. The key to a richly flavorful green chili is to peel the chilies and use their charred skins for the sauce base.

Image description

Salteñas (Bolivian Hand Pies Filled With Chicken Stew)

These traditional Bolivian meat pies are part empanada and part soup dumpling, featuring a buttery pastry crust filled with a saucy chicken stew. The stew is seasoned with fruity aji panca chili powder and studded with raisins, which plump in the rich broth.

Serve With