Entree: Argentina – Northwest Argentina – Empanadas Salteñas (Baked savory turnovers from Salta filled with seasoned beef, potatoes, onions, eggs, and olives)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 25 min

Additional 30 min

Total 1 hr 40 min

Ingredients

- For the dough:
  - 3 cups (375 g) all-purpose flour
  - 1 tsp (6 g) salt
  - 1/2 cup (115 g) lard or vegetable shortening
  - 1/4 cup (60 g) unsalted butter, chilled and cubed
  - 2/3 cup (160 ml) cold water, plus more as needed
  - 1 large egg for egg wash, approx. 1.75 oz (50 g)
- For the filling:
  - 1 lb (454 g) ground beef
  - 2 tbsp (30 ml) vegetable oil
  - 1 large onion, finely chopped, approx. 6 oz (170 g)
  - 1 medium potato, peeled and diced, approx. 6 oz (170 g)
  - 2 tsp (4 g) ground cumin
  - 1 tsp (2 g) smoked paprika
  - 1/2 tsp (1 g) ground black pepper
  - 1 tsp (6 g) salt, adjust to taste
  - 1 tbsp (12 g) sugar
  - 1/4 cup (60 ml) beef broth
  - 3 hard-boiled eggs, chopped, approx. 1.75 oz (50 g) each
  - 6 green olives, pitted and chopped
  - 2 tbsp (8 g) chopped fresh parsley
  - 2 tbsp (30 g) raisins (optional, traditional in some Salteña versions)

Instructions

1. Make the dough: In a bowl mix flour and salt. Cut in lard (or shortening) and chilled butter until mixture resembles coarse crumbs. Stir in cold water a little at a time until a soft dough forms. Knead briefly, wrap, and refrigerate for at least 30 minutes.
2. Prepare the filling: Heat oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add diced potato and cook 6–8 minutes until beginning to soften.
3. Add beef and seasonings: Push vegetables to the side, add ground beef, breaking it up and cooking until browned. Stir in cumin, paprika, pepper, salt, and sugar. Pour in beef broth, reduce heat, and simmer until mixture is slightly saucy and potatoes are tender, about 8–10 minutes. Remove from heat and let cool slightly.
4. Finish filling: Stir in chopped hard-boiled eggs, chopped olives, parsley, and raisins if using. Adjust seasoning. Cool completely before assembling.
5. Shape empanadas: Preheat oven to 400°F (200°C). Roll dough to about 1/8 inch (3 mm) thickness and cut 5–6 inch (12–15 cm) rounds (should yield about 12). Place 2 tbsp (30 g) filling in center of each round, fold over, and crimp edges by hand or with a fork to seal. Brush with beaten egg for a glossy finish.
6. Bake: Place empanadas on a parchment-lined baking sheet and bake for 20–25 minutes or until golden brown. Let rest 5 minutes before serving.