Traditional Argentine Dishes
Argentine Salteñas Empanadas
Golden Argentine salteñas empanadas on the outside and juicy on the inside, with homemade dough, knife-cut meat, potatoes, onions, green onions, spices, and hard-boiled eggs. A traditional recipe from northwest Argentina, ideal for sharing with family.
The secret to these empanadas is to achieve a moist and flavorful filling, chill it completely before assembling and baking the pieces at high temperature to get a fine, golden, and well-sealed dough.
01
Ingredients
Have everything ready before you begin.
- ✓For the dough: 500 g of wheat flour
- ✓For the dough: 100 g of beef fat or lard
- ✓For the dough: 220 ml of warm water
- ✓For the dough: 1 teaspoon of salt
- ✓For the filling: 500 g of beef, preferably roast beef or a cut with some fat
- ✓For the filling: 2 large onions
- ✓For the filling: 2 medium potatoes
- ✓For the filling: 2 green onions
- ✓For the filling: 100 g of beef fat or lard
- ✓For the filling: 250 ml of beef broth
- ✓For the filling: 1 tablespoon of sweet paprika
- ✓For the filling: 1 teaspoon of ground cumin
- ✓For the filling: 1/2 teaspoon of dried oregano
- ✓For the filling: 1 1/2 teaspoons of salt
- ✓For the filling: 1/2 teaspoon of black pepper
- ✓For the filling: 2 hard-boiled eggs
- ✓For brushing: 1 raw egg
02
Step-by-step method
- 01
Place the flour in a large container and mix it with the salt
Place the flour in a large container and mix it with the salt.
- 02
Melt the 100 g of beef fat or lard without burning it
Melt the 100 g of beef fat or lard without burning it. Add it to the flour along with the warm water, incorporating the liquids gradually.
- 03
Mix first with a spoon and then with your hands
Mix first with a spoon and then with your hands. When there are no dry parts left, knead for about 8 minutes, until you get a smooth, flexible dough that doesn't stick too much.
- 04
Form a ball, cover it, and let it rest for 30 minutes
Form a ball, cover it, and let it rest for 30 minutes.
- 05
Peel the potatoes and cut them into small cubes, about 1/2 cm...
Peel the potatoes and cut them into small cubes, about 1/2 centimeter. Boil them until they are tender, but firm. Drain and set them aside.
- 06
Cut the meat into very small cubes with a knife
Cut the meat into very small cubes with a knife. Finely chop the onions and cut the green onions, separating the white part from the green part.
- 07
Heat a large skillet or pot over medium heat and melt the remaining 100...
Heat a large skillet or pot over medium heat and melt the remaining 100 g of fat. Add the onions and the white part of the green onion with a pinch of the already measured salt.
- 08
Cook slowly for 8 to 10 minutes, until the onions are transparent and soft...
Cook slowly for 8 to 10 minutes, until the onions are transparent and soft, without browning them too much.
- 09
Add the meat and stir until it changes color
Add the meat and stir until it changes color. Add the sweet paprika, cumin, oregano, pepper, and the rest of the salt. Mix immediately, avoiding burning the paprika.
- 10
Pour in the beef broth and cook for a few minutes, until the filling is moist...
Pour in the beef broth and cook for a few minutes, until the filling is moist, but not liquid like a soup.
- 11
Add the cooked potatoes and the green part of the green onion
Add the cooked potatoes and the green part of the green onion. Turn off the heat, mix carefully, and let the filling cool completely.
- 12
Chop the 2 hard-boiled eggs and add them to the cooled filling
Chop the 2 hard-boiled eggs and add them to the cooled filling. Taste and adjust only with the reserved salt, if necessary.
- 13
Divide the dough into 18 portions
Divide the dough into 18 portions. Form balls and stretch them over a lightly floured surface until you get discs of about 12 cm. Keep the discs covered so they don't dry out.
- 14
Place a generous portion of filling in the center of each disc, if...
Place a generous portion of filling in the center of each disc, without reaching the edges. Moisten the edge slightly with water, fold the dough over the filling, and press to expel the air.
- 15
Seal the empanadas with a repulgue of several folds or by pressing...
Seal the empanadas with a repulgue of several folds or by pressing the edges with a fork. Make sure there are no openings.
- 16
Place the empanadas on a tray, leaving a small space between them...
Place the empanadas on a tray, leaving a small space between them, and brush them with the beaten raw egg.
- 17
Preheat the oven to 220 °C
Preheat the oven to 220 °C. Bake for 15 to 20 minutes, until the empanadas are puffed and golden.
- 18
Let them rest for about 5 minutes before serving
Let them rest for about 5 minutes before serving. To eat them in the traditional style, hold them by the repulgue, tilt them carefully, and take a small first bite.
- Cut the meat into very small cubes to achieve a traditional texture and preserve its juices better.
- Cook the potatoes until they are tender, but firm, so they don't fall apart inside the filling.
- Let the filling cool completely before assembling the empanadas. If it's hot, it can soften the dough and cause it to open.
- Preheat the oven well to 220 °C so the dough seals quickly and turns golden.
- If the dough is too dry, add a few more drops of water; if it's too sticky, sprinkle a minimal amount of flour.
- If you can't find beef fat, you can replace it with lard in the same amount.
- Serve the empanadas carefully: the filling retains a lot of juice and will be very hot straight from the oven.
- For a spicier version, serve a separate chili without altering the balance of the filling.