There are empanadas, and then there are Empanadas Salteñas — the proud, juicy parcels from the northwest of Argentina. If you bite one and the filling spills warm and flavorful, you’ll understand why folks call them jugosas. In Salta, they are more than street food; they are a small celebration folded into dough. Here’s a friendly, step-by-step article and recipe so you can make them at home.
What makes a Salteña special?
Empanadas Salteñas come from the province of Salta and the surrounding highlands. They are known for:
- A moist, richly seasoned filling (often beef) that’s slightly saucy when hot — that juiciness is la gracia.
- Additions like potato, hard-boiled egg, olives, and sometimes raisins for a sweet counterpoint.
- A distinctive, tight fold called repulgue (the crimp or braid) that seals the empanada and becomes a little signature of the maker.
- Baking is most common, though some regions fry their empanadas.
Traditional Salteñas are salty, savory, and just a touch sweet — perfect with a hot cup of mate or a chilled beer.
Ingredients
This recipe makes about 12–14 medium empanadas.
For the dough
- 4 cups (500 g) all-purpose flour
- 1 tsp salt
- 125 g (4.5 tbsp) unsalted butter or lard, cold and cubed
- 1 large egg
- ¾ cup (180 ml) warm milk (plus a little extra if needed)
- 1 tbsp sugar (optional — a tiny sweetness is traditional)
For the filling (traditional, beef)
- 500 g (about 1 lb) ground beef or finely diced beef (chuck or flank)
- 1 medium onion, finely chopped
- 1 small red bell pepper, finely chopped (optional)
- 1 medium potato, peeled and diced small (pre-boiled until just tender)
- 2 hard-boiled eggs, chopped
- 8–10 green olives, chopped (optional)
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Salt and black pepper to taste
- 2 tbsp vegetable oil or butter
- 1 cup beef stock (see note below for the “jugosa” method)
- 1 tbsp red wine vinegar or lemon juice
- 1–2 tbsp sugar (optional, balances acidity)
- 1 egg, beaten (for egg wash)
Optional sweet note: 2 tbsp raisins (soaked in warm water 10 minutes and drained) — common in some traditional batches.
The “jugosa” trick (how to make them juicy)
Authentic Salteñas often have a juicy, almost saucy interior. Two ways to get that:
- Traditional aspic method: Make a flavorful beef stock, add powdered gelatin (1–2 tsp) while hot, chill until set, then chop the jelly and mix into the cooked filling. The jelly melts when baked, making the filling juicy.
- Easier method (below): Use 1 cup of good beef stock reduced slightly and a bit of tomato paste to keep moisture — the filling will be moist though less gelatinous.
(If you want the full gelatin/aspic method, say so and I’ll give exact steps.)
Step-by-step method
1. Make the dough
- In a large bowl, sift the flour and salt (and sugar if using).
- Rub in the cold butter or lard with your fingers until the mixture looks like coarse crumbs.
- Beat the egg with warm milk and add to the flour. Mix until it forms a soft dough. Add a little more milk if too dry.
- Knead briefly on a floured surface until smooth. Wrap in plastic and chill 30 minutes.
2. Prepare potatoes and eggs
- Peel and dice the potato; boil until just tender (not falling apart). Drain and set aside.
- Hard-boil eggs, peel, and chop.
3. Cook the filling
- Heat oil or butter in a pan over medium heat. Add chopped onion (and bell pepper if used) and cook until soft and translucent.
- Add the ground or diced beef. Brown well, breaking up lumps if ground. Season with paprika, cumin, salt, and pepper.
- Stir in tomato paste and cook a minute. Add beef stock (or reserved gelatin cubes if using aspic method) and simmer gently until flavors meld and liquid reduces slightly — you want moist filling but not watery. Taste and adjust salt, add vinegar and a little sugar if it needs balance.
- Remove from heat; fold in cooked potato, chopped egg, chopped olives, and raisins if using. Let the filling cool to room temperature (important — hot filling will soften the dough).
4. Assemble the empanadas
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment.
- Roll out dough to about 2–3 mm thickness. Cut circles 12–14 cm (4.5–5.5 in) in diameter.
- Place 1–2 tablespoons of filling on each circle (do not overfill). Wet the edge with a little water. Fold in half and press edges to seal.
- Form the repulgue: with thumb and forefinger, fold a small pleat along the sealed edge, or use a fork for a simpler crimp. Make sure they are tightly sealed.
- Brush each empanada with beaten egg for color.
5. Bake
- Bake at 200°C (400°F) for 18–25 minutes, until golden brown. Serve warm.
If you prefer frying: heat vegetable oil to 180°C (350°F) and fry until golden, about 3–4 minutes per side (watch closely).
Tips & variations
- Beef choice: minced beef is convenient; small diced beef gives a meatier texture.
- Repulgue practice: the crimp takes time — don’t worry if your first ones are rustic. They will still taste great.
- Vegetarian: replace meat with sautéed mushrooms, cooked lentils, or spiced potatoes; adjust liquid so filling isn’t watery.
- Make-ahead: fill empanadas can be frozen unbaked on a tray, then transferred to a freezer bag. Bake from frozen (add a few minutes).
- Serving: traditionally eaten by hand. Serve with a simple salad, ají hot sauce, or chimichurri.
Time & nutrition (approx.)
- Prep time: 40–60 minutes (plus chilling)
- Cook time: 20–25 minutes baking
- Total: ~1½–2 hours (includes chilling/resting)
- Nutrition (per empanada, estimate): 260–350 kcal, 10–15 g protein, 12–20 g fat (varies by filling and size)
Final bite
Empanadas Salteñas are a warm, rustic bite of Argentine tradition — a little craftsmanship, a dash of patience, and pure comfort inside each fold. When you make them, try one hot and let the juices greet you; that is the authentic jugosa moment. If you’d like, I can give you the aspic (gelatin) version next — it’s how many Salteñas get their signature juiciness.
¿Listo? ¡Manos a la masa! (Ready? Let’s get to dough!)
