Empanada Salteña Recipe
Argentine · Main course · 75 min total
A savory Argentine turnover from Salta province, filled with a spiced beef, potato, and olive mixture, then baked or fried until golden.
45
min prep
min prep
30
min cook
min cook
12
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 500 g all-purpose flour
- 1 tsp salt
- 100 g unsalted butter, cold and diced
- 1 egg
- 150 ml warm water
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp chili flakes
- 500 g ground beef
- 2 medium potatoes, boiled and diced
- 100 g green olives, pitted and chopped
- 2 hard-boiled eggs, chopped
- 1/4 cup raisins (optional)
- Salt and pepper to taste
- 1 egg, beaten (for glaze)
Instructions
- Make the dough: In a large bowl, mix flour and salt. Add butter and rub into flour until crumbly. Mix egg with warm water and add to flour; knead until smooth. Cover and rest for 30 minutes.
- Make the filling: Heat oil in a skillet over medium heat. Sauté onion and garlic until soft. Add cumin, paprika, and chili flakes; cook 1 minute. Add ground beef and cook until browned. Stir in potatoes, olives, hard-boiled eggs, and raisins (if using). Season with salt and pepper. Let cool.
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Divide dough into 12 equal pieces. Roll each into a circle about 15 cm (6 inches) in diameter.
- Place a heaping tablespoon of filling in the center of each circle. Fold dough over to form a half-moon. Press edges to seal, then crimp with a fork or twist.
- Place empanadas on prepared baking sheet. Brush tops with beaten egg.
- Bake for 20-25 minutes until golden brown. Serve warm.
Tips
- For a crispier texture, you can fry the empanadas in hot oil instead of baking.
- Store leftovers in the refrigerator for up to 3 days; reheat in oven.
- Serve with chimichurri sauce on the side.
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