Home Cook Together. Celebrate Life.

Empanadas Salteñas

Serves 12 Appetizer meat, Appetizers

Empanadas Salteñas

Hailing from the northern region of Salta, empanadas salteñas are a beloved staple in Argentinian cuisine. Unlike their drier porteño counterparts, these empanadas are enjoyed for their juicy, stew-like filling. Typically filled with tender beef and potatoes, they make a comforting meal that is enjoyed both in bustling markets and at family tables, especially during local festivals and gatherings.

The hallmark of empanadas salteñas is their jugosito nature, where the savory filling bursts with flavor, thanks to a blend of cumin and paprika. The soft potatoes and tender beef create a delightful contrast to the crisp, golden pastry. Traditionally, they're eaten standing, with a plate in hand to catch any escaping juices—a practice that ensures you savor every last drop of this northern delicacy.

Ingredients

  • 500 g (1.1 lb)empanada dough discs
  • 400 g (14 oz)beef, chopped
  • 2onions, diced
  • 2potatoes, diced small
  • 1 tspcumin
  • 1 tsppaprika
  • 2scallions, sliced
  • 2 tbspoil
  • 1egg — for brushing
  • to tastesalt

Method

  1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the diced onions and cook them until they become soft and translucent, about 5-7 minutes. Stir occasionally to prevent them from browning too quickly.
  2. Add the 400 g of chopped beef to the skillet with the softened onions. Sprinkle in 1 teaspoon of cumin and 1 teaspoon of paprika. Stir the mixture well to combine the spices with the beef and onions. Cook until the beef is browned on all sides, then add a splash of stock to keep the filling juicy. Allow the mixture to simmer for a few minutes until the flavors meld and the liquid slightly reduces. Remove from heat and let it cool to room temperature.
  3. In a small pot, bring water to a boil and add the diced potatoes. Parboil them until they are just tender, about 5 minutes. They should be soft enough to pierce with a fork but still hold their shape. Drain the potatoes and let them cool slightly.
  4. Once the beef mixture has cooled, gently fold in the parboiled potatoes and sliced scallions. Mix until everything is evenly distributed throughout the filling. Taste and add salt as needed to enhance the flavors.
  5. Lay out the 500 g of empanada dough discs on a clean surface. Place a generous spoonful of the filling in the center of each disc. Fold the dough over to enclose the filling, creating a half-moon shape. Press the edges together and crimp them using your fingers or a fork to seal the empanadas tightly.
  6. Preheat your oven to 220°C (425°F). Beat 1 egg in a small bowl and brush it over the top of each empanada to give them a golden finish. Arrange the empanadas on a baking sheet lined with parchment paper.
  7. Bake the empanadas in the preheated oven until the dough is blistered and golden brown, about 15-20 minutes. The aroma of the spices and the sight of the bubbling filling indicate they are ready.
  8. Serve the empanadas hot, but warn your guests that the first bite will release the juicy filling, a signature of the salteña style. Enjoy them with caution and delight!