Salteña Empanadas with Beef, Potato, and Egg
Argentine Salteña empanadas with homemade pastry and a juicy beef, potato, onion, and egg filling, baked until golden.
This version follows a documented combination of beef, onion, potato, hard-boiled egg, and spices, wrapped in pastry made with flour, fat, and water. Salteña empanadas can also be fried, and cooks vary the recipe; this version is baked. It makes about 50 empanadas, so the stated 4 servings are generous.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Make and rest the pastry
Mix the flour and salt. Gradually work in the melted beef fat and warm water; knead until the dough is smooth and pliable. Cover and rest for 30 minutes. Divide and roll into small discs.
Ready to continue when: The dough is smooth and pliable, and the discs can be lifted without tearing.
30 min - 02
Cook the potato and eggs
Boil the diced potato until tender but not falling apart; drain it promptly. Cook the eggs until hard-boiled and chop them once cooled.
Ready to continue when: The potato is easily pierced but the cubes hold their shape; the egg yolks are set.
5 min - 03
Make the filling
Melt the beef fat in a pan or saucepan and sauté the white onion until soft. Add the beef and cook over low heat, stirring, for about 15 minutes. Add the cumin, paprika, and ground chili; mix in the potato and a little of its cooking water.
Ready to continue when: The onion is soft, no red parts remain in the beef, and the potato keeps its shape in the juicy filling.
15 min - 04
Cool and finish the filling
Remove the filling from the heat and let it cool. Stir in the scallions and chopped eggs once the filling is no longer hot.
Ready to continue when: The filling feels cool to the touch, and the scallions and egg are evenly distributed.
- 05
Fill and seal the empanadas
Place some filling on each disc, leaving the edge clear. Lightly moisten the edge with water, fold it over the filling, and press to seal; finish with a firm crimp.
Ready to continue when: Each empanada is sealed, with no filling visible at the seam and a clearly defined crimp.
- 06
Bake
Preheat the oven to 250 °C. Arrange the empanadas on a baking tray and bake for about 12 minutes, until golden.
Temperature: 250 °C / 482 °FReady to continue when: The surface is golden and the pastry looks cooked and firm.
12 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.