Empanadas salteñas are one of the most iconic variations of the Argentine empanada, originally from the province of Salta in the north of the country. They stand out for a juicy filling of knife-cut beef, potato, and seasonings like cumin and paprika.
Unlike other regional empanadas, they’re topped with chopped hard-boiled egg and raw scallion right before closing, adding freshness to every bite.
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Argentine Beef Empanadas
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 empanadas
- Category: Appetizer
- Cuisine: Argentine
Ingredients
- 500 g of beef, cut into small pieces with a knife (about 1.1 lb)
- 2 of onions, finely diced
- 1 of red bell pepper, finely diced
- 2 tablespoons of beef fat or oil
- 1 teaspoon of sweet paprika
- to taste of crushed red pepper flakes (optional)
- 2 of potatoes, finely diced
- to taste of cumin
- to taste of salt
- 2 of hard-boiled eggs, chopped
- 2 of scallions, chopped (optional)
- 12 pieces of empanada dough discs
- 1 of beaten egg, for brushing (optional)
Instructions
- Cook the onion and pepper, in a pot with the fat or oil, cook the diced onion and bell pepper until soft.
- Season, add the paprika and crushed red pepper, stirring briefly so the flavors combine.
- Add the beef, stir in the knife-cut beef, cover with water, and simmer over medium heat for about 30 minutes.
- Add the potato, stir in the diced potato and cook until tender.
- Season and cool, adjust with cumin and salt, remove from heat, and let the filling cool completely, ideally in the fridge.
- Assemble the empanadas, spoon a portion of the cold filling into the center of each dough disc and top with a little chopped hard-boiled egg and scallion.
- Close and crimp, moisten the edges with water, fold the dough into a half-moon shape, and crimp by pressing with your fingers.
- Cook, fry the empanadas in hot oil until golden, or brush with beaten egg and bake at 200°C (390°F) for 15 to 20 minutes.
Tips for getting them right
- Chilling the filling well before assembling is key so the dough doesn’t get soggy or tear.
- Cutting the beef with a knife instead of grinding it gives the filling its traditional Salta-style texture.
- A well-crimped edge keeps the empanadas from opening during frying or baking.
- If frying, keep the oil hot and steady for an even golden color.
Traditional variations
- There are spicier or milder versions, depending on how much crushed red pepper goes into the filling.
- Some families add raisins or olives to the filling, though that’s not the most traditional Salta version.
How to serve
Empanadas salteñas are served hot, freshly fried or baked, as an appetizer or main dish.
They’re traditionally eaten by hand, paired with a glass of red wine.
Recommended sides
- Red wine
- Salsa criolla
- Lemon
Did you know?
Empanadas salteñas are considered one of Argentina’s most representative regional variations, and are often used as the reference point when talking about the classic “Argentine empanada.”
Adding hard-boiled egg and raw scallion right before closing the empanada is a distinctive feature of this variation compared to other regional empanadas in the country.
Frequently Asked Questions
It stands out for its knife-cut beef and potato filling, seasoned with cumin and paprika, and for the addition of chopped hard-boiled egg and raw scallion before closing.
Cutting the beef into small pieces with a knife gives the filling a juicier, more traditional texture than a ground beef filling would.
The traditional Salta version is fried, but they can also be baked after brushing with beaten egg; both options are valid depending on preference.
A hot filling can soften or tear the dough when closing it, so it's recommended to let it cool completely, ideally in the fridge.
