Empanadas santiagueñas come from Santiago del Estero in northern Argentina, and stand out for a juicy filling of parboiled, knife-cut beef with onion, bell pepper, scallion, and hard-boiled egg, seasoned with cumin and ají del monte.
Unlike other Argentine empanadas, the santiagueña has no potato, olives, or raisins: its flavor relies on the beef, the suet, and baking in a clay oven.
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Santiago del Estero Style Empanadas
- Prep Time: 35 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 empanadas
- Category: Appetizer
- Cuisine: Argentine
Ingredients
- 500 g of beef, in one piece
- Water to parboil the beef
- 2 of onions, chopped
- 1 of red bell pepper, chopped
- Chopped scallion, to taste
- 3 tablespoons of beef suet (grasa de pella) or oil
- Cumin, to taste
- Ají del monte or crushed red pepper, to taste
- Salt and pepper, to taste
- 2 of hard-boiled eggs, chopped
- 12 pieces of empanada dough discs
- 1 of egg yolk, for brushing (optional)
Preparation
- Parboil the beef, give the whole piece of beef a quick boil; remove it and cut it with a knife into small cubes.
- Cook the base, in a skillet with the suet or oil, cook the onion and bell pepper until tender, then add the beef.
- Season, add cumin, ají del monte, salt, and pepper, and cook a few minutes more.
- Cool, remove from heat, let the filling cool completely, and stir in the scallion.
- Assemble, spoon a portion of filling into the center of each dough disc along with a little chopped hard-boiled egg.
- 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.
- Parboiling the beef in one piece before cutting it keeps the filling juicy without any added broth.
Traditional variations
- Outside Santiago del Estero, ají del monte is usually replaced with crushed red pepper.
- 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 cooks defend an empanada with few ingredients, traditionally baked in a clay oven.
For Santiago del Estero cooks, the absence of potato, olives, and raisins is one of the hallmarks of their empanada.
Frequently Asked Questions
It stands out for parboiled, knife-cut beef with onion, bell pepper, scallion, hard-boiled egg, cumin, and ají del monte, and for having no potato, olives, or raisins.
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.
No. According to Santiago del Estero tradition, the filling has no raisins, olives, or potato.
A very hot oven with a short 10 to 12 minute bake helps the dough brown quickly without drying out the filling.
