Empanadas santiagueñas come from Santiago del Estero in northern Argentina, and stand out for a juicy filling that combines knife-cut beef, tomato, raisins, and olives, with cumin as the star seasoning.
Unlike other northern empanadas like the salteña or tucumana, the santiagueña adds a touch of sweetness from the raisins, which pair with the salty olive for a distinctive contrast.
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Santiago del Estero Style Empanadas
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 12 empanadas
- Category: Appetizer
- Cuisine: Argentine
Ingredients
Nutrition
- Calories: 200
Ingredients
- 500 g of beef, cut into small pieces with a knife (about 1.1 lb)
- 2 of onions, chopped
- 1 of bell pepper, chopped
- 2 of tomatoes, chopped into small pieces
- 3 tablespoons of oil or beef fat
- to taste of cumin
- to taste of salt and pepper
- 24 of raisins
- 12 of green olives, sliced
- 2 of hard-boiled eggs, chopped
- 12 pieces of empanada dough discs
- 1 of egg yolk, for brushing (optional)
Instructions
- Cook the base, in a skillet with oil or fat, cook the knife-cut beef along with the chopped onion, bell pepper, and tomato.
- Season, add cumin, salt, and pepper, and cook until the beef is browned and the vegetables are tender.
- Add raisins and olives, remove from heat and stir in the raisins and sliced olives, mixing well.
- Cool, let the filling cool completely before assembling the empanadas.
- Assemble, spoon a portion of filling into the center of each dough disc along with a little chopped hard-boiled egg and a couple extra raisins.
- Close and crimp, moisten the edges with water, fold into a half-moon shape, and crimp by hand.
- Bake, brush with egg yolk and bake in a very hot oven for 10 to 12 minutes, watching that they don’t dry out.
Tips for getting them right
- Cumin is this empanada’s signature seasoning: don’t skimp on it if you want the authentic Santiago del Estero flavor.
- Cutting the beef into small pieces with a knife, rather than grinding it, is key to the characteristic texture.
- A very hot oven and a short bake time keep the filling from drying out.
- Spread the raisins and olives evenly among the empanadas so every bite gets that sweet-and-salty contrast.
Traditional variations
- Some families add a bit of crushed red pepper for a spicy touch to the filling.
- Fried versions also exist, though baking in a very hot oven is the most traditional method.
How to serve
Empanadas santiagueñas are served hot, freshly baked, as an appetizer or main dish.
They’re traditionally enjoyed at family gatherings, paired with red wine.
Recommended sides
- Red wine
- Salsa criolla
- Lemon
Did you know?
Santiago del Estero is one of Argentina’s oldest provinces, and its empanada reflects the mix of sweet and savory flavors typical of the region’s criollo cuisine.
Using raisins together with olives is one of the most distinctive features of the santiagueña compared to other empanadas from northern Argentina.
Frequently Asked Questions
It stands out for combining knife-cut beef with tomato, raisins, and olives, creating a sweet-and-salty contrast not found in variations like the salteña or tucumana.
Cumin is the traditional seasoning that defines the characteristic flavor of empanada santiagueña, so it's key not to skimp on it when seasoning the filling.
They can be left out, but raisins are part of this recipe's identity, since they provide the sweet contrast that sets the santiagueña apart from other northern empanadas.
A very hot oven with a short 10 to 12 minute bake helps the dough brown quickly without drying out the filling.
