Bolivian Fried Beef and Potato Turnovers

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A beloved street food from La Paz, these Bolivian turnovers are fried until shatteringly crisp and filled with a gently spiced beef, potato, and pea mixture. Unlike baked Argentine-style empanadas, they get their signature crunch from a quick dip in hot oil, then are typically enjoyed with a squeeze of lime and a spoonful of sharp chili salsa.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 32 gFat
• 8 gSaturated Fat
• 48 gCarbs
• 4 gFiber
• 4 gSugar
• 25 gProtein
• 620 mgSodium
• 720 mgPotassium
• 60 mgCalcium
• 4.5 mgIron
• 15 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1/4 cup lard or vegetable shortening, melted
• 1 large egg
• 2/3 cup warm water
• 1 tsp white vinegar

For the filling

• 2 tbsp vegetable oil
• 1 small white onion, finely diced
• 2 cloves garlic, minced
• 1 small tomato, finely chopped
• 1 lb (450 g) lean ground beef
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 1/2 tsp dried oregano
• 1/4 tsp sugar
• 1 medium Yukon Gold potato, peeled and diced into 1/4-inch cubes
• 1/2 cup frozen peas, thawed
• 2 hard-boiled eggs, chopped
• 2 tbsp sliced green olives (optional)
• Salt and black pepper to taste

For frying and serving

• 3 cups vegetable oil for frying
• Lime wedges
• Bolivian ají or salsa de la casa for dipping

Directions

1. Make the dough: In a large bowl, whisk the flour and salt. Stir in the melted lard, egg, vinegar, and enough warm water to bring the dough together. Knead on a lightly floured surface for 6 to 8 minutes until smooth and elastic, then wrap and rest for at least 30 minutes.
2. Prepare the filling: Heat 2 tablespoons oil in a skillet over medium heat. Sauté the onion for 4 minutes until translucent, then add the garlic and tomato and cook 3 more minutes until softened. Crumble in the ground beef and brown for 6 to 8 minutes, breaking it into fine pieces. Stir in the cumin, paprika, oregano, sugar, and diced potato; cook 5 minutes until the potato is just tender. Fold in the peas, chopped eggs, and olives. Season with salt and pepper, then spread on a tray to cool completely.
3. Divide the rested dough into 8 equal balls. Roll each one on a floured surface into a 5- to 6-inch round about 1/8 inch thick, keeping the unused rounds covered.
4. Spoon about 2 to 3 tablespoons of filling onto one half of each round, leaving a 1/2-inch border. Brush the edge lightly with water, fold the dough over to make a half-moon, and press the edges firmly together. Crimp with a fork to seal completely.
5. Heat 1 inch of oil in a heavy skillet or saucepan to 350°F (175°C). Fry 2 to 3 turnovers at a time for 3 to 4 minutes per side, turning once, until deeply golden and crisp. Transfer to a paper-towel-lined tray to drain.
6. Repeat frying the remaining turnovers, adjusting the heat as needed. Serve hot with lime wedges and a small dish of ají for spooning over or dipping.

Cook’s Notes

• Keep the filling cool and not too wet, or the dough can split and leak into the oil.
• Test one turnover first; if it browns in under 2 minutes, your oil is too hot and the dough will burn before the center warms through.
• A small pinch of sugar in the filling is authentic to the La Paz style and balances the chili heat beautifully.
• Dough rounds can be made ahead and refrigerated, covered, for up to 24 hours before filling and frying.
• Reheat leftovers in a 375°F oven for 6 to 8 minutes to restore crispness; microwaving will make them soft.

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