Argentine Empanadas
Empanadas Salteñas
The iconic Argentine hand pie, baked to golden perfection with a savory beef filling spiced with cumin, paprika, and green olives. The Salteñas style from northern Argentina is the most beloved variation nationwide.
Argentine Empanadas (Empanadas Salteñas)
The iconic Argentine hand pie, baked to golden perfection with a savory beef filling spiced with cumin, paprika, and green olives. The Salteñas style from northern Argentina is the most beloved variation nationwide.
For the dough
- 3 cups (450g) all-purpose flour
- 1/2 cup (120ml) warm water
- 1/4 cup (60ml) melted beef fat or lard
- 1 tsp salt
- 1 egg (for dough)
- 1 egg (for egg wash)
For the filling (picadillo)
- 500g (1 lb) ground beef (20% fat)
- 2 medium onions, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 hard-boiled eggs, chopped
- 1/2 cup green olives, chopped
- 2 tbsp raisins (optional)
- 2 tsp ground cumin
- 2 tsp sweet paprika (pimentón dulce)
- 1/2 tsp red pepper flakes (ají molido)
- Salt and black pepper to taste
- 3 tbsp beef fat or oil for cooking
Wine Pairing
Torrontés from Salta or a young Malbec
- •El Sanjuanino (Posadas 1515, Recoleta) - Best empanadas in Buenos Aires
- •La Americana (Gascon 530, Almagro) - Open 24 hours
- •Feria de Mataderos - Traditional Sunday market empanadas
- 1
Make the dough: Mix flour and salt in a large bowl. Create a well and add egg, melted fat, and warm water. Mix until a shaggy dough forms, then knead for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
- 2
Prepare the filling: Heat beef fat in a large skillet over medium heat. Add onions and cook until soft and translucent (8-10 minutes). Add garlic and red pepper, cook 2 more minutes.
- 3
Add ground beef, breaking it up with a spoon. Cook until browned but not fully cooked through—about 5 minutes. The beef will finish cooking in the oven.
- 4
Season with cumin, paprika, red pepper flakes, salt, and black pepper. The filling should taste slightly overseasoned. Remove from heat and let cool completely.
- 5
Once cooled, fold in chopped hard-boiled eggs, green olives, and raisins (if using). The filling must be cold before assembling to prevent soggy dough.
- 6
Preheat oven to 400°F (200°C). Divide dough into 12 equal pieces and roll into balls. Cover with a damp cloth.
- 7
Roll each ball into a 6-inch (15cm) circle about 1/8-inch thick. Use a small plate as a template for perfect circles if needed.
- 8
Place 2-3 tablespoons of filling in the center of each circle. Resist overfilling—it will tear the dough.
- 9
Fold dough in half over filling to create a half-moon. Press edges firmly to seal.
- 10
Create the repulgue (traditional crimp): Starting at one end, fold the edge over itself in small sections, creating a rope-like pattern. This seals the empanada and looks beautiful.
- 11
Place empanadas on a parchment-lined baking sheet. Brush with egg wash for a golden finish.
- 12
Bake for 20-25 minutes until deep golden brown. Serve hot with chimichurri on the side.
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The secret to great empanadas is the fat in the dough—traditional recipes use beef fat (grasa), but lard or butter work too. Don't use oil.
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Empanada dough is different from pie crust—it needs to be elastic to fold without cracking. Don't skip the kneading.
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In Argentina, empanadas are identified by their repulgue pattern: carne (meat) has the rope crimp, jamón y queso has a fork-pressed edge.
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For spicy empanadas (carne picante), add more red pepper flakes or a diced fresh chili.
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The filling should be room temperature or cold when assembling. Hot filling will make the dough soggy and difficult to seal.
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Buy pre-made tapas de empanada (empanada discs) at Argentine supermarkets if you're short on time—they're surprisingly good.
Empanadas arrived in Argentina with Spanish colonists but evolved into a distinctly Argentine tradition. The Salteñas variety, named after the city of Salta, are known for their distinctive crimped edge (repulgue) and slightly spicy meat filling. Each Argentine province claims its own style—Tucumanas are juicier, Cordobesas are sweeter with raisins, and Salteñas strike the perfect balance.
Refrigerate cooked empanadas for up to 3 days. Freeze unbaked empanadas for up to 3 months—bake from frozen, adding 5-7 minutes. Reheat baked empanadas in a 350°F (180°C) oven for 10 minutes to restore crispness.