Traditional empanadas Salta Argentina-style recipe

I will bet every traveler to Argentina makes many a meal from empanadas. We certainly have on our trips to Argentina. Even in the remote high-altitude plateau called the Puna de Atacama in Argentina, empanadas are a staple. 

No wonder—they are easy, transportable, inexpensive meals—one that originated as a working man’s meal because they could be carried easily. So many cultures around the world have their own version of filled hand pies for meals: Think pasties in England, dumplings in Asia, or samosas in India. What do they have in common? Some kind of pastry or grain stuffed with meats or other fillings, baked or fried, and served as a complete meal.

Traditionally, empanadas are pastry pockets filled with a simple protein like beef, chicken, or cheese, mixed with a few basics like onions or peppers. But they can run the gamut, with today’s chefs taking a lot of liberties. Some of the best we had recently were filled with ricotta cheese, but you can’t fault a basic beef or quinoa empanada.

This recipe was the one I made in a cooking class with the chef at the Finca Valentina bed and breakfast in Salta. With this recipe, you will be making traditional empanadas Salteñas, which are luckily considered the best in Argentina.

The traditional recipe includes beef fat in both the filling and the dough. If that is not your style, use your preferred substitution, knowing it may not have the same flavor you enjoyed in Argentina! And, of course, once you master the basic recipe, you can start experimenting with your own personal blend of cheeses, meats or grains, and your preferred spices and vegetables.

Although this recipe is specifically for beef, we also made cheese, and I will share notes about those at the bottom.

Empanadas Salteñas, beef

Makes about 30 empanadas

Ingredients:

For the filling:

• 500 grams minced beef filet (must be a more tender cut)

• 1 boiled potato, chopped into little cubes

• 1 onion, chopped small

• 1 sweet red pepper, chopped small

• Some green onion (optional), chopped

• 1 boiled egg, minced

• 1 Tbsp. paprika powder

• 1 Tbsp. cumin

• 1 Tbsp. hot red pepper (to taste)

• Salt and pepper to taste

• Beef lard, a dollop

For the dough:

• 500 grams flour

• 75 grams beef lard

• 250 ml hot slightly salty water

Preparation:

Filling:

• Saute the red paper and onion in a pan until soft.

• Add spices.

• Add the minced beef to the pan with the vegetables.

• Stir and blend as it cooks.

• Remove from heat and allow the beef mixture to cool for about 10 minutes.

• Add the chopped potato.

• Stir in the minced egg.

• Add chopped green onion if you are using.

• Taste and modify spices as desired.

Dough:

• Add the salted water slowly to the flour until there is no dry, loose flour.

• Add a dollop of beef fat.

• Mix until blended then turn out onto a floured board to knead thoroughly.

To prepare the dough for filling:

Pull off a chunk of dough into your fist and squeeze a blob up and out the top of your hand to create a smooth ball. Tear it off and roll until even. Repeat for all of the dough.

• Flatten each ball and roll into even circles.

Filling and baking the dough rounds:

• Pile a spoonful of filling onto the dough round. You will want the empanada to be very full.

• Dab a bit of water from your fingertip onto the edges, fold in half, then press close to seal.

• For beef empanadas, grab a piece of the edge on one end and twist it around and up.

• Repeat around the edge until you have a rope-like-looking twist (see photo).

• Place your finished empanadas on a cookie sheet.

• Brush with egg white.

• Preheat the oven to 180 degrees Celsius (about 350 degrees Fahrenheit). Bake the empanadas for about 20-30 minutes until golden brown.

Note: For cheese empanadas, you can add cooked corn kernels to the vegetable mixture. Let the mixture cool, then add the chopped hard-boiled egg, potato, and your choice of cubed cheese.

Traditionally, cooks also use beef fat in this filling. For a vegetarian version, you will need to find an alternative to the beef fat in both the filling and the dough. The edges of cheese empanadas are also prepared as above, but instead of a twist, you pinch from the bottom to create little “ears” sticking out.

Every empanada with a different filling has a traditional look and closure so you know immediately what’s inside!

— Story by Therese Iknoian

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