Salta, in northwestern Argentina, makes the empanadas that every other region secretly wishes they made. Hand-chopped beef, not mince. Potato in the filling. A juicy, spiced meat inside a thin pastry. This is how it is done properly.
Argentina has regional empanada traditions as distinct as regional wines. Salta's are the most iconic. They are defined by three things: hand-chopped beef (never mince), the inclusion of potato, and a spice profile built around cumin and paprika. The result is juicier, more substantial, and more heavily seasoned than empanadas from other regions.
The pastry matters too. Salteñas use a thinner, more delicate pastry than Tucumán or Mendoza empanadas. The traditional fold is the same 13-stitch repulgue (the braided crimp around the edge) that is Argentina's national empanada signature.
This recipe makes 24 empanadas. You can make them the day before and refrigerate, or freeze raw and bake from frozen later. Our Argentum frozen range offers a ready-made alternative if you want the flavour without the hands-on work.
If hand-chopping 600 g of beef at midnight is not your weekend, our frozen empanadas give you the same quality in 22 minutes. Bake from frozen, no prep needed.
Shop the range, or keep reading for the recipe.
Ingredients
For the dough
- 500 g plain flour
- 150 g cold butter or lard, cubed
- 1 tsp salt
- 1 egg
- 150 ml warm water
- 1 tsp white vinegar
For the filling
- 600 g beef chuck, hand-chopped into 5 mm cubes (not minced)
- 2 large onions, finely diced
- 4 spring onions, finely sliced
- 2 medium potatoes, peeled and diced small
- 2 tbsp sweet paprika
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp chilli flakes (optional)
- 2 tbsp beef tallow or olive oil
- 100 g butter
- Salt and black pepper to taste
- 2 hard-boiled eggs, chopped (optional traditional addition)
- 80 g green olives, pitted and chopped
To finish
- 1 egg, beaten (for egg wash)
- Coarse salt, for sprinkling
Method
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Make the dough.
Place flour and salt in a bowl. Rub in the cold butter until it resembles coarse breadcrumbs. In a separate bowl, whisk the egg with warm water and vinegar. Pour into the flour mixture and bring together with a fork, then knead briefly until smooth. Wrap in cling film and rest in the fridge for 30 minutes.
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Cook the potato.
Dice potato into 5 mm cubes. Boil in salted water for 4 minutes until barely tender. Drain and cool.
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Soften the onions.
Melt the butter and tallow/oil in a large pan over medium heat. Add diced onions and cook for 12 to 15 minutes until soft and translucent but not browned.
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Brown the beef.
Increase heat to high. Add the hand-chopped beef. Cook for 3 to 4 minutes, stirring, until the beef has just lost its raw colour. Do not over-cook, it will continue cooking in the oven.
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Season.
Add paprika, cumin, oregano, chilli flakes, salt, and pepper. Stir for 30 seconds. Remove from heat.
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Combine and chill.
Transfer to a bowl. Add the cooked potato, chopped spring onions, olives, and hard-boiled egg if using. Refrigerate for at least 2 hours, ideally overnight. The filling must be cold when assembling.
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Roll and cut the dough.
On a floured surface, roll the dough to 2 mm thick. Cut into 12 cm circles. Re-roll scraps once.
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Fill and fold.
Place 1 generous tablespoon of cold filling in the centre of each circle. Dab the edges with water. Fold over into a half-moon, pressing gently to seal. Crimp the edge with the traditional repulgue fold, or press with a fork for a simpler sealed edge.
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Brush and bake.
Preheat oven to 220°C. Place empanadas on a lined baking tray. Brush tops with beaten egg. Sprinkle with coarse salt. Bake for 18 to 22 minutes until deeply golden.
Chef's notes.
Hand-chopped beef is non-negotiable. Mince behaves differently. It packs tightly and does not retain the chunk-texture that defines Salta empanadas. Use a sharp knife and chop by hand for 5 to 10 minutes. The result is worth it.
Filling must be cold. Warm filling melts the dough as you fold, causing tears and leaks. Refrigerate overnight if possible.
The repulgue fold takes practice. YouTube "how to fold empanada salteña" for a visual. The traditional 13-stitch fold is an art form. A fork-crimped edge is an acceptable learning stage.
Seal well. Empanadas that split in the oven lose their juices. Press firmly along the edges, and crimp deliberately. If the edge feels wet, dust with flour to help it stick.
Frequently asked questions
Why hand-chop the beef instead of using mince?
Texture. Hand-chopped beef retains small chunks that hold juice inside the empanada. Mince packs together and cooks differently, producing a smoother but less interesting filling. The distinction is what separates Salta empanadas from other regional varieties.
Can I bake empanadas from frozen?
Yes. Freeze assembled (unbaked) empanadas on a tray until solid, then bag. Bake directly from frozen at 220°C for 25 to 30 minutes. Brush with egg wash before baking.
What is the traditional repulgue fold?
A thirteen-stitch rope-like crimp around the sealed edge. Each region has its own style (Jujuy has a different fold than Salta). The traditional salteño repulgue takes practice and is an impressive party piece when mastered.
Can I fry instead of bake empanadas salteñas?
Salta empanadas are traditionally baked, not fried. Fried versions are more common in Tucumán. If you do fry them, use beef tallow or high-quality neutral oil at 180°C for 4 to 5 minutes per side.
Where can I buy ready-made empanadas in Sydney?
At Argentum we make premium Argentinian empanadas handcrafted in Bondi Beach, delivered across Sydney. Our range includes 5 flavours including a vegan option. For larger gatherings, see our catering options.
Premium empanadas, ready in 22 minutes.
Our handcrafted Argentinian empanadas deliver the same quality as homemade, without the midnight beef-chopping. Five flavours, delivered frozen or baked across Sydney.