Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (360 g) all-purpose flour
- 12 tbsp (170 g) cold unsalted butter + 6 tbsp (80 g) cold lard
- 1 tsp fine salt, 1 tsp sugar
- 2/3 cup (160 ml) ice water + 1 tsp apple cider vinegar
- 1.5 lb (680 g) beef chuck, 1/4-inch dice
- 1 medium onion, 3 garlic cloves, 1 medium russet potato (225 g)
- 2 tsp ground cumin, 2 tsp sweet paprika, 1/2 tsp hot paprika, 1 tsp dried oregano
- 2 cups (480 ml) low-sodium beef stock, 1 envelope (7 g) unflavored gelatin
- 4 scallions, 1/2 cup (80 g) green olives, 3 hard-boiled eggs
- 1 egg + 1 tbsp milk (egg wash)
- Salsa criolla: 1 small red onion, 1 tomato, 1 jalapeño or ají, 2 tbsp red wine vinegar, 1 tbsp lime juice, 2 tbsp olive oil, 1/4 cup cilantro
Do This
- 1. Make dough: Cut butter and lard into flour, salt, sugar; add ice water + vinegar; fold twice; chill 45 minutes.
- 2. Hard-boil 3 eggs (10 minutes); cool and peel. Simmer 2 cups stock to 1 1/4 cups; bloom 7 g gelatin; dissolve into hot stock.
- 3. Cook filling: Sauté onion/garlic, brown beef, add spices, tomato paste, potato, reduced stock; simmer to tender; stir in gelatin; chill until jelled (2 hours).
- 4. Make salsa criolla: Toss red onion, tomato, jalapeño, vinegar, lime, oil, cilantro, salt; rest 15 minutes.
- 5. Divide dough into 14 pieces; roll rounds 5.5 in (14 cm).
- 6. Fill each with jelled beef, olives, sliced scallion, chopped egg; seal and braid seam.
- 7. Brush with egg wash; bake at 425°F (220°C) for 22–25 minutes until deep golden. Serve hot with salsa.
Why You’ll Love This Recipe
- Gorgeously flaky, bakery-style crust with a tender, buttery bite.
- Juicy, aromatic filling that melts into a savory “soup” as it bakes—just like true salteñas.
- Balanced flavors: warm cumin and paprika, briny olives, fresh scallion, and rich egg.
- Bright salsa criolla on the side for crisp, tangy contrast.
Grocery List
- Produce: Yellow onion, garlic, russet potato, scallions, red onion, tomato, jalapeño or ají, cilantro, lime
- Dairy: Unsalted butter, eggs, milk (for egg wash)
- Pantry: All-purpose flour, lard or vegetable shortening, beef chuck, low-sodium beef stock, unflavored gelatin, olive oil, red wine vinegar, tomato paste, ground cumin, sweet paprika, hot paprika or cayenne, dried oregano, sugar, kosher salt, black pepper
Full Ingredients
For the Flaky Dough
- 3 cups (360 g) all-purpose flour
- 1 tsp fine salt
- 1 tsp sugar
- 12 tbsp (170 g) cold unsalted butter, cut into 1/2-inch cubes
- 6 tbsp (80 g) cold lard or vegetable shortening, diced
- 2/3 cup (160 ml) ice water, plus up to 2 tbsp more if needed
- 1 tsp apple cider vinegar
For the Juicy Beef Filling
- 1.5 lb (680 g) beef chuck, trimmed and cut into 1/4-inch dice
- 2 tbsp neutral oil or lard
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 medium russet potato (about 8 oz/225 g), peeled and 1/4-inch diced
- 2 tsp ground cumin
- 2 tsp sweet paprika
- 1/2 tsp hot paprika or cayenne (to taste)
- 1 tsp dried oregano
- 2 tsp kosher salt, plus more to taste
- 1 tsp freshly ground black pepper
- 1 tbsp tomato paste
- 2 cups (480 ml) low-sodium beef stock, reduced to 1 1/4 cups
- 1 envelope (7 g) unflavored powdered gelatin, bloomed
- 2 tsp sugar
To Finish and Assemble
- 4 scallions (green onions), thinly sliced
- 1/2 cup (80 g) pitted green olives, chopped
- 3 large eggs, hard-boiled, peeled, and chopped
- All-purpose flour for dusting
- 1 large egg beaten with 1 tbsp milk (egg wash)
Salsa Criolla
- 1 small red onion, very thinly sliced
- 1 medium ripe tomato, seeded and small-diced
- 1 small jalapeño or 1 tbsp ají amarillo paste, finely minced
- 2 tbsp red wine vinegar
- 1 tbsp fresh lime juice
- 2 tbsp extra-virgin olive oil
- 1/4 cup chopped cilantro (or flat-leaf parsley)
- 1/2 tsp kosher salt, plus a pinch of sugar
- Freshly ground black pepper, to taste
Step-by-Step Instructions
Step 1: Make the flaky dough
In a large bowl, whisk the flour, salt, and sugar. Cut in the cold butter and lard with a pastry cutter or fingertips until pea-sized bits remain with some larger flat pieces for flake. Drizzle in 2/3 cup ice water mixed with the vinegar, tossing with a fork just until the dough holds together when squeezed. If needed, add up to 2 tbsp more water, 1 tsp at a time.
Turn the dough onto a lightly floured surface. Pat into a rough rectangle and give it two quick letter folds (fold into thirds, rotate 90 degrees, fold again). Wrap and chill for 45 minutes.
Step 2: Hard-boil eggs, reduce stock, and bloom gelatin
Place 3 eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then cover, reduce heat to low, and cook 10 minutes. Transfer to ice water to cool; peel and chop.
Meanwhile, simmer 2 cups beef stock in a small saucepan over medium heat until reduced to 1 1/4 cups, 12–15 minutes. In a separate small bowl, sprinkle gelatin over 1/4 cup cold water and let stand 5 minutes to bloom. Whisk the bloomed gelatin into the hot reduced stock until fully dissolved. Keep warm or set aside.
Step 3: Cook the juicy beef-potato filling
Heat oil or lard in a wide pot over medium heat. Add onion and cook until translucent, 5 minutes. Stir in garlic; cook 30 seconds. Add diced beef and cook, stirring, until just losing its raw color, 4–5 minutes. Stir in cumin, sweet paprika, hot paprika, oregano, salt, pepper, and tomato paste; cook 1 minute to bloom the spices.
Add diced potato and the reduced gelatin-enriched stock. Simmer uncovered, stirring occasionally, until potatoes are tender and the mixture is saucy but not soupy, 8–10 minutes. Stir in the sugar and adjust seasoning. Let cool 10 minutes, then scrape into a shallow dish. Chill until firmly jelled, at least 2 hours (overnight is best).
Step 4: Make the salsa criolla
Toss the red onion with vinegar, lime juice, and salt; let sit 10 minutes to lightly pickle. Stir in tomato, jalapeño or ají, olive oil, cilantro, a pinch of sugar, and black pepper. Chill until serving; the flavors brighten as it rests.
Step 5: Roll the dough and cut rounds
On a lightly floured surface, divide the chilled dough into 14 equal pieces (about 60–65 g each). Roll each into a 5.5-inch (14 cm) circle about 1/8 inch (3 mm) thick, keeping the rest covered and chilled. Work quickly so the fat stays cold; dust lightly with flour as needed.
Step 6: Fill and braid the empanadas
Preheat the oven to 425°F (220°C). Line two baking sheets with parchment. For each empanada, place 2 heaping tablespoons of the jelled beef filling slightly off-center. Top with a few pieces of chopped olive, some sliced scallion, and 1–2 teaspoons chopped egg. Lightly moisten the edge with water. Fold to form a half-moon, pressing to seal and expel air.
Crimp firmly with a fork or make a traditional braid (repulgue): starting at one end, fold and twist the edge over itself in small overlapping turns to create a neat rope. Set on the tray; repeat with remaining dough and filling, spacing apart.
Step 7: Bake until deeply golden and serve
Brush empanadas with egg wash. Bake until the crust is a deep golden-brown and the filling is bubbling inside, 22–25 minutes. Rest 5 minutes—salteñas are meant to be juicy and may drip a little. Serve hot with spoonfuls of bright salsa criolla.
Pro Tips
- Dice everything small (about 1/4 inch). Uniform pieces pack neatly and heat evenly, reducing leaks.
- Keep dough cold. Warm dough smears the fat and sacrifices flake; chill as needed between steps.
- Gelatin is key. The filling must set firmly when cold; it liquefies in the oven, creating that signature juicy bite.
- Seal thoroughly. Press out air and crimp with intention—gaps lead to blowouts.
- Bake dark-golden. Color equals flavor and guaranteed crispness; underbaked crusts soften quickly.
Variations
- Chicken Salteñas: Swap beef for 1.5 lb diced boneless chicken thighs; use chicken stock and add 1/2 tsp turmeric for color.
- Vegetarian: Use sautéed mushrooms and roasted squash in place of beef; replace stock with vegetable stock and keep the gelatin by using a plant-based gel (follow package strength).
- Extra-Spicy: Add 1–2 tsp ají amarillo paste (or more hot paprika) to the filling and a pinch of chili flakes to the salsa.
Storage & Make-Ahead
Make the filling up to 2 days ahead; keep tightly covered and chilled. Dough can be refrigerated 2 days or frozen 1 month (thaw overnight in the fridge). Assemble and freeze unbaked empanadas on a sheet, then bag airtight up to 2 months; bake from frozen at 400°F (205°C) for 28–32 minutes. Baked leftovers keep 2–3 days refrigerated; reheat at 350°F (175°C) for 10–12 minutes. Salsa criolla is best within 24 hours.
Nutrition (per serving)
Approximate per empanada (1 of 14): 360 calories; 21 g fat; 31 g carbohydrates; 12 g protein; 2 g fiber; 560 mg sodium. Values are estimates and will vary with specific ingredients and sizes.
