Traditional Argentine Empanadas Salteñas
Empanadas salteñas from Salta are small baked Argentine turnovers with juicy knife-cut beef, onion, potato, egg, scallion, paprika, and cumin.
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Cook the onions in beef fat until translucent, then add paprika, cumin, and chili.
- 2
Add the knife-cut beef and cook only until it changes color; remove from the heat.
- 3
Fold in potato and scallion, season, and chill the filling completely.
- 4
Place filling and chopped hard-boiled egg on each pastry round.
- 5
Fold, seal with a braided repulgue, and brush with beaten egg.
- 6
Bake at 425°F (220°C) until browned and crisp, about 12 to 15 minutes.
Cook notes
Tips
Chill the juicy filling before shaping.
Knife-cut beef gives the characteristic Salta texture.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Cool leftovers promptly and refrigerate in a covered container for up to 3 days.
- Reheat cooked savory dishes gently; keep baked sweets tightly covered.
What to Serve With
- Llajua-style chili sauce
- Salad
Common Mistakes
- Salteñas without qualification usually refers to the Bolivian pastry; use Empanadas Salteñas for the Argentine dish.
- Ground beef and peas are not the defining Salta filling.
Recipe FAQ
What defines Traditional Argentine Empanadas Salteñas?
Empanadas salteñas from Salta are small baked Argentine turnovers with juicy knife-cut beef, onion, potato, egg, scallion, paprika, and cumin.
What should I avoid when making Traditional Argentine Empanadas Salteñas?
Salteñas without qualification usually refers to the Bolivian pastry; use Empanadas Salteñas for the Argentine dish.
Kitchen tools
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Baking sheet
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Skillet
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Chef knife
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Cutting board
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Measuring spoons
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