Argentine Empanadas (Salta-Style)
Knife-cut beef, potato, and a touch of sugar folded into baked pastry and sealed with a hand-crimped repulgue — the Salta-style filling, distinct from the site's existing Chilean empanadas, and always cut by hand, never ground.
Meat
⚠ Contains: Gluten, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 lb beef, finely knife-cut (not ground)
- 1 potato, diced small and parboiled
- 1 onion, finely chopped
- 2 tbsp oil or beef fat
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1 tsp sugar
- 1/4 cup raisins
- 2 hard-boiled eggs, chopped
- Salt and pepper, to taste
- 24 empanada dough discs
- 1 egg, beaten, for egg wash
Steps
- Cook the onion in the oil until soft, then add the cumin and paprika and cook for a minute.
- Add the knife-cut beef and cook until just browned.
- Stir in the parboiled potato, sugar, raisins, salt, and pepper, and let the mixture cool completely.
- Once cool, stir in the chopped hard-boiled egg.
- Place a spoonful of filling in the center of each dough disc, fold over into a half-moon, and crimp the edge by hand into a tight repulgue.
- Brush with beaten egg and bake at 400F for 20-25 minutes, until golden.