Traditional Argentine Empanadas Salteñas

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Cook the onions in beef fat until translucent, then add paprika, cumin, and chili.

Ingredients quick view

12 empanada pastry rounds

1 lb beef, hand-cut into small cubes

2 onions, finely chopped

1 small potato, diced and parboiled

2 scallions, sliced

2 hard-boiled eggs, chopped

1 tsp sweet paprika

1/2 tsp cumin

1/2 tsp ground chili

2 tbsp beef fat or oil

Salt

1 beaten egg for glazing

Chill the juicy filling before shaping.

Knife-cut beef gives the characteristic Salta texture.

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