📍 Salta
Salta-style empanadas
Baked empanadas from Salta filled with hand-cut beef, potato, egg, scallion and spices.
- Preparation
- 45 min
- Cooking
- 15 min
- Waiting and resting
- 30 min
History
Salta-style empanadas are one of the great icons of northern Argentina. They are known for being small, spiced and juicy, with hand-cut beef, potato and hard-boiled egg inside a firm dough traditionally baked at high heat.
Ingredients
Preparation
- 1
Boil 250 g potato until tender but firm; drain and cool.
- 2
Melt 40 g fat, cook 300 g onion and add 500 g beef; season with 1 teaspoon cumin, 1 teaspoon paprika, salt and ground chile.
- 3
Hard-boil 2 eggs, chop them and mix with the potato and 80 g scallion; add to the filling and chill for 30 minutes.
- 4
Divide the filling among 12 discs, seal with a crimped edge and brush with 1 beaten egg.
- 5
Bake at 220 °C for 12-15 minutes, until the dough is golden.
Cooking tips
- Cool the filling well before assembling so the dough stays firm and the juices remain inside.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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