Juicy Argentine Hand-Cut Beef Empanadas (Salteñas)
Authentic Northern Argentine baked empanadas filled with hand-cut tender beef, scallions, hard-boiled eggs, sweet paprika, and rich savory broth, wrapped in crisp braided pastry.
Blistered golden pastry pocket bursting with savory broth at the first bite.
Cook with Cocinanding Companion
Distraction-free step-by-step guidance with persistent ingredient checklists, timers, and printable Infoguide.
Step-by-Step Video Guide & Creator Variants
Cocinanding Guide vs. Creator Video: Related Video — Unconfirmed Comparison (Paulina Cocina): This public video is provided as a visual reference for the dish. Exact ratios, timings (30m prep / 20m cook / 180m rest), and US grocery suggestions on this page are independently standardized by Cocinanding.
Juicy Argentine Hand-Cut Beef Empanadas (Salteñas)
Paulina Cocina
Public YouTube video embedded as a visual technique reference. The written recipe guide, verified timings, and US grocery brand picks are independently authored by Cocinanding (not a commercial partnership).
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What to Buy & Brand Guide
Editorial US Grocery Suggestions • Zero Paid Placements
La Salteña Tapas para Empanadas
Standard Size: 16 packWhy it matters: Authentic Argentine pastry with perfect blister in hot ovens.
Where to find in US: Hispanic freezer case.
Acceptable substitutes: Goya Tapas for Baking (green label).
Why This Recipe Works
💡 Hand-Cut Cubes & Solidified Broth
Chilled rendered fat, beef broth, and hand-cut beef turn into bubbling natural juice when baked at high heat.
Ingredients for 6 ServingsUS Standard Measurements
- 1.5 lbs Tender beef sirloin or flank, hand-chopped into tiny cubes
- 16 discs Criollo empanada pastry dough rounds⭐ Recommended: La Salteña
- 1 cup Yukon Gold potato, peeled, par-boiled, and cut into tiny 1/4-inch cubes
- 2 large White onions, finely diced
- 0.5 whole Red bell pepper, finely diced
- 2 cloves Garlic cloves, minced
- 3 tbsp Pure rendered beef tallow or pork lard
- 0.5 cup Warm savory beef broth
- 1 tbsp Sweet smoked paprika (pimentón dulce)⭐ Recommended: Badia
- 1 tsp Ground cumin
- 0.5 tsp Crushed red chili flakes (ají molido)
- 1.5 tsp Fine sea or kosher salt
- 0.5 tsp Freshly ground black pepper
- 2 cups Green scallions (cebolleta), thinly sliced
- 3 whole Hard-boiled eggs, chopped
- 1 whole Large egg, beaten (for egg wash)
Required Kitchen Tools
- ✓Large skillet
- ✓Baking sheet
Step-by-Step Preparation
Flash Sauté Picadillo
Cook diced white onions, red bell pepper, and garlic in rendered tallow until soft. Add hand-cut beef, pimentón dulce, cumin, chili flakes, salt, black pepper, beef broth, and cubed boiled potatoes; cook 3 minutes over high heat just until beef is seared.
Chill Filling 3 Hours
Remove from heat and top with sliced green scallions and chopped hard-boiled eggs. Chill in the refrigerator for 3 hours (180 minutes restTime) until the fat and broth solidify.
Fill & Braid Repulgue
Spoon 2 tbsp of cold filling into the center of each pastry disc, moisten the rims, fold into half-moons, and crimp with a traditional braided repulgue.
High-Heat Bake
Brush with beaten egg wash and bake at 450°F (230°C) for 15 minutes until blistered, golden, and ≥160°F (71°C) inside.
Common Mistakes & Troubleshooting
Avoid the mistakes that ruin this recipe
⚠️ Problem: Empanadas leak in the oven
Underlying Cause: Warm filling or loose crimp.
Fix & Solution: Always chill filling until firm and press edges tightly before braiding.
Frequently Asked Culinary Questions
Specific ingredient, technique, and US grocery answers for Juicy Argentine Hand-Cut Beef Empanadas (Salteñas)
❓ Which brand of empanada discs should I look for in US grocery stores for Juicy Argentine Hand-Cut Beef Empanadas (Salteñas)?
Editorial suggestion: La Salteña Tapas para Empanadas (La Salteña). Authentic Argentine pastry with perfect blister in hot ovens. Typical aisle: Hispanic freezer case. Acceptable substitute: Goya Tapas for Baking (green label).
❓ How do I fix: "Empanadas leak in the oven"?
Common cause: Warm filling or loose crimp. Practical fix: Always chill filling until firm and press edges tightly before braiding.
The Heritage of Salta
In Salta, an empanada must be juicy enough to drip. Paulina Cocina teaches the secret: hand-cutting the beef and resting the filling with rendered fat creates natural liquid gold.
Visual Kitchen Infoguide (Print or Save to Phone)
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