Argentinian Empanadas Salteñas

Ingredients

• 1 pack empanada discs
• 400g beef mince
• 1 potato, diced small
• 1 onion
• 3 spring onions
• 2 tbsp paprika
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp chilli flakes
• 100g green olives, chopped
• 2 boiled eggs, chopped
• 3 tbsp oil
• 1 egg for glazing

Instructions

1. Boil the diced potato 4 minutes; drain.
2. Brown the mince with onion in oil.
3. Add paprika, cumin, oregano and chilli.
4. Stir in spring onions, olives and potato; cool completely.
5. Add chopped boiled egg.
6. Place a spoonful on each disc; fold and crimp.
7. Brush with beaten egg.
8. Bake at 200C for 22-25 minutes until golden.

Serving suggestions

• Serve hot with chimichurri.

Storage & reheating

Keeps 3 days; freeze raw.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions