Empanada Salteña
Empanada Salteña
Hey there, foodies! Today, I want to share with you a delicious recipe for empanada salteña, a classic dish from the Salta region located in the northwestern part of Argentina. This region is known for its stunning landscapes, including the Andes mountains, the high-altitude desert, and the colorful Quebrada de Humahuaca. Almost as wonderful and the region from which it comes, the Salteña Empanada is a savory pastry dough filled with beef, potatoes, onions, and a blend of spices that gives it a unique flavor.
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Ingredients:
2 cups flour
1 tsp salt
2 tbsp butter, melted
1 egg, beaten
1/2 cup water
1 lb ground beef
1 onion, chopped
2 potatoes, diced
1/4 cup green olives, chopped
2 hard-boiled eggs, chopped
Salt and pepper to taste
Method:
To make the dough:
Mix the flour and salt in a bowl.
Add the melted butter, egg and water, and knead until you obtain a homogeneous dough.
Cover and let it rest for 30 minutes.
For the filling:
Brown the minced meat in a frying pan. Add the onion and potatoes and cook until tender.
Add the olives, hard-boiled eggs, Patagonia Mix, salt and pepper.
Mix everything well until it is integrated.
Roll out the dough and cut circles of about 10 cm in diameter.
Pour a generous amount of filling in one half of each circle, leaving a small border around it.
Fold the other half of the dough over the filling and seal the edges with a fork.
Bake the empanadas at 400°F for about 25 minutes or until golden brown. Serve warm and bon appetit!
This empanada salteña recipe is perfect for a cozy dinner at home or for sharing with friends and family. Don't forget to tag us in your photos if you make it!
