Empanadas Salteñas

Empanadas Salteñas

by Arthur Collins 2 years ago
5 (1)
30 minutes
260.4 kcal
25.3 g carbs
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Description

These are truly traditional beef empanadas from Salta, one of the Northern Provinces in Argentina. Made with ground beef, potatoes, hard-boiled eggs, and a fluffy homemade empanada pastry, these are just to die for!

Ingredients
  • 6 tablespoons water
  • ½ teaspoon salt
  • 2 cups all-purpose flour, sifted
  • ¼ cup margarine, melted
  • 1 teaspoon vegetable oil, or as needed
  • 2 medium potatoes, peeled and cubed
  • ¼ cup salted butter
  • 2 medium onions, chopped
  • 2 stalks green onions, finely chopped
  • 1 ½ medium red bell peppers, seeded and chopped
  • ⅔ pound ground beef
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 3 large hard-boiled eggs, peeled and chopped
Directions
  1. 1. Combine water and salt in a small saucepan over medium heat and warm through, stirring until salt is dissolved. Remove from heat and let cool for 2 to 3 minutes.
  2. 2. Combine sifted flour and melted margarine in the bowl of a food processor; pulse until crumbly. Add salt water gradually to the food processor and pulse until a soft dough ball forms that easily separates from the edge of the bowl. Add more water, 1 teaspoon at a time, only if needed. Press dough into a ball and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes.
  3. 3. Preheat the oven to 425 degrees F (220 degrees C). Cover a baking sheet with aluminum foil and grease with vegetable oil. Set aside.
  4. 4. Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.
  5. 5. Meanwhile, melt butter in a skillet over medium heat. Cook and stir onions and green onions until soft and translucent, about 5 minutes. Add red peppers and cook for 5 more minutes. Add ground beef and stir with a wooden spoon until fully browned, about 5 minutes. Season with salt, cayenne pepper, cumin, and paprika. Remove from heat.
  6. 6. Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.
  7. 7. Remove pastry from the fridge and knead gently on a floured surface. Divide dough in half and roll out each piece to 1/8-inch thickness.
  8. 8. Cut out 3-inch circles with a pastry cutter or sharp knife and wet the edges lightly with water. Add 1 large tablespoon of filling in the center of each disc. Fold the pastry over, press edges together, and seal with a fork. Transfer empanadas to the prepared baking sheet.
  9. 9. Bake in the preheated oven until golden brown, 10 to 15 minutes. Remove from the oven and allow to cool just a little before serving.
Nutrition Facts
serving: 12 empanadas
calories: 260.4 kcal
carbohydrates: 25.3 g
protein: 9.1 g
saturated fat: 5.1 g
cholesterol: 78.6 mg
sodium: 396.7 mg
fiber: 2.1 g
sugar: 2 g