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.