Empanadas Salteñas


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!

Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
40 mins
Total Time:
1 hrs 40 mins
12 empanadas



  • 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

  • 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


  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. 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. 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. Bring a saucepan of water to a boil. Add cubed potatoes and cook until soft, 8 to 10 minutes.

  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. Drain potatoes and add to the filling. Toss in chopped eggs and let filling cool down for a few minutes.

  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. 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. 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 (per serving)

260 Calories
14g Fat
25g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 260
% Daily Value *
Total Fat 14g 17%
Saturated Fat 5g 26%
Cholesterol 79mg 26%
Sodium 397mg 17%
Total Carbohydrate 25g 9%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 9g
Vitamin C 28mg 140%
Calcium 28mg 2%
Iron 2mg 12%
Potassium 317mg 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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