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A traditional dish from Salta.
Alternative fillings include chicken, cheese, ham and tuna.
Alternative fillings include chicken, cheese, ham and tuna.
Ingredients (serves 4)
Pastry:
300ml water
200g margarine
1kg plain flour
1 tblsp salt
Filling:
50ml oil
750g minced beef
500g onions, chopped
1 cup spring onions, chopped
1 clove garlic, finely chopped
4 eggs
2 medium potatoes
chilli powder, cumin, paprika, salt and pepper to taste
Preparation:
Pastry: Melt the margarine in a small saucepan. In another, heat the water and dissolve the salt. Form a ring on the work surface with the flour, and put in the centre the margarine and a little of the hot water. Mix and knead, to form the pastry, adding more water little by little. Knead on the work surface for 10 minutes. Cover and leave to rest in a cool place for 10 to 15 minutes.
Filling: Peel the potatoes, cut into small cubes and cook for 5 minutes in salted boiling water. Hard boil the eggs. Peel and chop finely. Heat a little of the oil in a pan and lightly brown the onions and garlic. Add more oil and the minced beef and cook, stirring until the meat is browned. Remove from the heat and add the potatoes, eggs, spring onions, salt and pepper and spices.
Formation of the pasties: Dust the work surface with flour and roll out the pastry finely. Cut out disks 12cm diameter. Taking a disk in the hand, wet the rim with water. Place a heaped tablespoonful of filling in the centre of the disk. With the other hand, carefully form the pasty by folding and pressing the two rims of pastry together all the way around. Starting from one end, hold between thumb and forefinger a small section of the joined rim and fold it over against the next section of the rim and press down. Continue around the rim to the other end.
Fry in hot oil until golden brown, or cook in a preheated moderate oven.
Pastry:
300ml water
200g margarine
1kg plain flour
1 tblsp salt
Filling:
50ml oil
750g minced beef
500g onions, chopped
1 cup spring onions, chopped
1 clove garlic, finely chopped
4 eggs
2 medium potatoes
chilli powder, cumin, paprika, salt and pepper to taste
Preparation:
Pastry: Melt the margarine in a small saucepan. In another, heat the water and dissolve the salt. Form a ring on the work surface with the flour, and put in the centre the margarine and a little of the hot water. Mix and knead, to form the pastry, adding more water little by little. Knead on the work surface for 10 minutes. Cover and leave to rest in a cool place for 10 to 15 minutes.
Filling: Peel the potatoes, cut into small cubes and cook for 5 minutes in salted boiling water. Hard boil the eggs. Peel and chop finely. Heat a little of the oil in a pan and lightly brown the onions and garlic. Add more oil and the minced beef and cook, stirring until the meat is browned. Remove from the heat and add the potatoes, eggs, spring onions, salt and pepper and spices.
Formation of the pasties: Dust the work surface with flour and roll out the pastry finely. Cut out disks 12cm diameter. Taking a disk in the hand, wet the rim with water. Place a heaped tablespoonful of filling in the centre of the disk. With the other hand, carefully form the pasty by folding and pressing the two rims of pastry together all the way around. Starting from one end, hold between thumb and forefinger a small section of the joined rim and fold it over against the next section of the rim and press down. Continue around the rim to the other end.
Fry in hot oil until golden brown, or cook in a preheated moderate oven.
Empanadas Salteñas (Salta pasties)