Cómo Hacer Empanadas Salteñas - Receta Tradicional del Norte Argentino

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat and adds a distinct flavor.

green olives

🥗Healthier: capers

💰Cheaper: black olives

Capers provide a similar briny flavor with fewer calories.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner while ground pork is often less expensive.

Prepare a brine by dissolving a heaped teaspoon of salt in very hot water.

Place flour in a ring on the table.

Add softened beef fat in the center of the flour.

Gradually incorporate hot salted water while mixing with hands until a uniform dough forms.

Knead the dough just enough to make it compact without overworking it.

Let the dough rest for 10 minutes covered with a towel.

Knead the dough a little more to make it smoother.

Divide the dough into 24 equal portions, about 32 g each, and shape into small balls.

Let the dough balls rest covered for another 30 minutes.

Toast half a teaspoon of cumin seeds, grind them, and set aside.

Chop the onions and the white part of the spring onion, reserving the green part for later.

Chop the beef into small cubes.

In a pot, heat a generous tablespoon of fat and a couple of tablespoons of oil.

Add ground chili and paprika, letting them release their aroma.

Add chopped onions with a pinch of salt and cook until tender and translucent.

Cut the potato into cubes less than 1 cm and boil for about 5 minutes until tender but not falling apart.

Add the beef to the onions, season with salt, and cook for 5 minutes until it loses its raw color.

Add ground cumin, cooked potatoes, and mix everything together.

Transfer the filling to a large dish to cool completely, ideally overnight in the refrigerator.

Chop the green part of the spring onion and hard-boiled eggs to add when assembling.

Roll out the dough balls with a rolling pin, ensuring they're not too thin.

In the center of each dough disc, place a generous spoonful of filling, a little spring onion, and chopped egg.

Fold the dough in half to form a half-moon and seal the edges with fingers.

Make the repulgue by folding small portions of dough inward to form a braid.

Arrange the empanadas on a baking sheet and bake in a preheated oven at 220 °C for 20 to 25 minutes until golden brown.

Grate a large ripe tomato onto a plate, chop a hot pepper, and mix with the grated tomato, salt, and sunflower oil to make the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens