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.

Enhance your culinary talent with Nativo Spices.

Ingredients:

• 2 tablespoons of Heritage Blend by Nativo Spices

• 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:

1. Mix the flour and salt in a bowl. 

2. Add the melted butter, egg and water, and knead until you obtain a homogeneous dough. 

3. Cover and let it rest for 30 minutes.

For the filling:

1. Brown the minced meat in a frying pan. Add the onion and potatoes and cook until tender. 

2. Add the olives, hard-boiled eggs, Patagonia Mix, salt and pepper.

3. Mix everything well until it is integrated.

4. Roll out the dough and cut circles of about 10 cm in diameter. 

5. Pour a generous amount of filling in one half of each circle, leaving a small border around it. 

6. Fold the other half of the dough over the filling and seal the edges with a fork.

7. 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!