📝 About This Recipe
Hailing from the rugged landscapes of Salta, Argentina, these empanadas are legendary for their juicy interior and characteristic hand-braided crust. Unlike other varieties, the Salteña is distinguished by the inclusion of tender cubed potatoes and a hint of spicy pimentón, all cooked in rich beef fat for an incomparable depth of flavor. These bite-sized treasures offer a perfect balance of savory beef, sweet green onions, and a delicate heat that transports you straight to a traditional Andean 'peña'.
🥗 Ingredients
The Dough (Masa)
- 500 grams All-purpose flour (sifted)
- 100 grams Beef tallow or lard (melted and slightly cooled)
- 200 ml Warm water (infused with 1 tsp of salt)
- 1 Egg yolk (optional, for color)
The Filling (Recado)
- 500 grams Beef flank or top round (hand-cut into very small 1/4 inch cubes)
- 2 tablespoons Beef tallow (for sautéing)
- 2 medium White onion (finely minced)
- 1 medium Potato (peeled, cubed small, and parboiled until firm-tender)
- 1 bunch Green onions (finely sliced, green parts only)
- 3 Hard-boiled eggs (finely chopped)
- 2 tablespoons Pimentón (Sweet Spanish Paprika) (high quality)
- 1 teaspoon Ground cumin (toasted if possible)
- 1/2 teaspoon Red pepper flakes (adjust to heat preference)
- 1/2 cup Beef broth (chilled)
👨🍳 Instructions
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1
Prepare the dough by placing the flour in a mound on a clean surface. Create a well in the center and pour in the melted beef tallow and the salted warm water.
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2
Gently incorporate the flour into the liquids until a shaggy dough forms. Knead for about 5-8 minutes until the dough is smooth, elastic, and no longer sticks to your hands.
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3
Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This relaxes the gluten for easier rolling.
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4
For the filling, heat the beef tallow in a large skillet over medium heat. Add the minced white onions and cook until translucent but not browned.
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5
Increase the heat and add the hand-cut beef cubes. Sear quickly just until the meat changes color; do not overcook as it will finish in the oven.
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6
Stir in the pimentón, cumin, and red pepper flakes. Pour in the beef broth and let it simmer for 2 minutes to create a juicy sauce.
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7
Remove from heat and fold in the parboiled potato cubes. Transfer the mixture to a shallow dish, cover, and refrigerate until completely cold (ideally overnight). This 'sets' the juices.
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8
Once the filling is cold, gently fold in the chopped hard-boiled eggs and the fresh green onion tops.
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9
Roll out the dough to 2-3mm thickness and cut into circles roughly 12cm (5 inches) in diameter using a round cutter.
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10
Place a generous tablespoon of the cold filling in the center of each dough circle. Be careful not to get the edges greasy.
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11
Moisten the edges with a drop of water, fold the dough over the filling to create a half-moon, and press the edges firmly to seal.
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12
Create the 'repulge' (braid) by folding the edge over itself in small, overlapping increments. A traditional Salteña has exactly 16 to 19 folds!
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13
Preheat your oven to the highest setting possible (around 250°C/480°F). Salteñas need a 'shock' of heat to cook the pastry without drying out the meat.
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14
Place empanadas on a baking sheet and bake for 10-12 minutes until the edges are golden brown and slightly charred in spots.
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15
Let them rest for 5 minutes before serving to allow the internal juices to settle. Enjoy carefully—they are famously juicy!
💡 Chef's Tips
Always hand-cut the beef; ground beef creates a totally different texture that isn't authentic to Salta. Never skip the chilling process for the filling; cold filling ensures the juices stay trapped inside the pastry during baking. If you can't find beef tallow, use high-quality lard or a mix of butter and oil, though the flavor will be less traditional. Ensure your oven is screaming hot; a slow oven will cause the empanadas to leak and the pastry to become tough. To prevent bursting, don't overfill the pastry; leave enough room to create a tight, secure 'repulge' seal.
🍽️ Serving Suggestions
Serve with 'Yasgua'—a simple spicy dip made of grated tomatoes and crushed chili peppers. Pair with a crisp, aromatic Torrontés white wine, which is the signature grape of the Salta region. Offer a side of fresh lime wedges to cut through the richness of the beef tallow. Serve as part of an 'asado' (barbecue) starter spread alongside grilled provolone cheese. A cold, light lager beer is also an excellent refreshing companion to the spicy pimentón notes.