Salentein’s Empanadas

This is an excerpt from a cookbook that I compiled from our Wines of Argentina trip in September 2025 called Los Hermanas Cookbook. This recipe is from Bodega Salentein’s Empanada cooking class.

Argentine Beef and Potato Empanadas

Ingredients (Makes ~15–18 empanadas):

• Filling: med to be juicy.
  • 1 kg (2.2 lbs) ground beef
  • 1 kg (2.2 lbs) onions, finely chopped
  • 500 g (1.1 lbs) potatoes, peeled, diced into small cubes, and boiled until just tender
  • 2 tsp dried oregano
  • 2 tsp aji molido (Argentine ground chili, or substitute with mild chili powder)
  • ½ tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • Optional: 3–4 hard-boiled eggs, sliced (for consistency with Terrasaz recipe style)
• Dough:
  • 15–18 empanada dough discs (store-bought or homemade as above)
• For frying: Vegetable oil (enough for deep frying)
• For sealing: 1 egg, beaten (optional for baking)

Preparation:

1. Prepare the Filling:
   • In a large skillet, heat 2 tablespoons of vegetable oil or butter over medium heat.
   • Add the chopped onions and cook until soft, about 10–15 minutes.
   • Add the ground beef, breaking it up, and cook until browned, about 8–10 minutes.
   • Stir in the boiled potato cubes, oregano, aji molido, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes to meld flavors.
   • Remove from heat and cool completely. Refrigerate for at least 1 hour.
2. Assemble the Empanadas:

1. Place a dough disc on a clean surface. Add 2–3 tablespoons of the chilled filling to the center.
2. Optionally, add a slice of hard-boiled egg for extra richness.
3. Fold the dough over into a half-moon shape, press the edges to seal, and crimp with a fork or create a decorative edge.
4. Repeat for all empanadas.
5. Fry the Empanadas:

1. Heat vegetable oil to 108°C (226°F) in a deep skillet or fryer (note: this is lower than typical frying temperatures, likely to ensure a gentler cook for crispy, non-greasy results).
2. Fry empanadas in batches, 4–5 minutes per side, until golden brown and crispy. Drain on paper towels.
3. Alternatively, bake at 200°C (400°F) for 20–25 minutes after brushing with egg wash for a lighter option.
4. Serve:
5. Serve warm with chimichurri or a spicy salsa for dipping.

Notes:

• The 1:1 beef-to-onion ratio makes these empanadas slightly less onion-heavy than the Terrasaz version, while the potatoes add a starchy, comforting texture.
• Aji molido provides a mild, fruity heat; adjust the quantity to taste.