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Learning Spanish One Empanada at a Time

The finished product. ¡Riquísima!

If you have been in Buenos Aires for longer than a minute, you have probably consumed your fair share of empanadas. Perfect to eat at any hour of the day, this delicious Argentine favorite consists of pastry-like dough stuffed with a myriad of fillings like beef, sweet corn, cheese, ham, vegetables, and more – all the good stuff.  Impress locals with your empanada baking skills by learning how to make the traditional Empanada Salteña, which originates from the Northern Argentine province of Salta.

Empanada Salteña Recipe

Ingredients (makes 6 empanadas):

–          1 package empanada wrappers, Recommended Brand: La Salteña (1 paquete Tapas de empanadas *Marca recomendada: La Salteña).


–          ¼ kilo  ground beef (Carne picada)

–          1  Small boiled potato, cut in cubes (Papa hervida, chica, cortada en cubos)

–          2  Green onions (cebollas de verdes)

–          1 Small red or green pepper (Morrón rojo o verde chica)

–          40 g  Peas (Arvejas)

–          Garlic to taste  (Ajo a gusto)

–          Salt, pepper, Spanish paprika-to taste (Sal, pimienta, pimentón a gusto)


1. Finely chop the pepper and garlic.  In a lightly oiled pan, sauté the chopped garlic and then add the pepper.  Add salt and pepper. Add the chopped green onion.

Picar el morrón, el ajo, y el verdeo.  En un sartén con un poquito de aceite, saltear primero el ajo, luego agregar el morrón.  Sal/pimentar. Agregar el verdeo picado.

2. Add the ground beef to cook on medium heat.  Take off heat once the beef is cooked.

Agregar la carne picada y dejar cocinar a fuego medio.  Quitar del fuego cuando esté cocida. 


3. In a bowl, combine the meat with the cubed potatoes and peas.  Season with salt, pepper, and paprika.

En un ból, combinar la carne con la papa cortada y las arvejas.  Condimentar con sal, pimienta y pimentón.

4. To  make the empanadas: take a small bit of the filling and put it on the empanada wrapper, moisten the edges and fold.  Click here to see video.

Armar las empanadas: colocar un poco de relleno sobre las tapas, humedecer los bordes y repulgar. 


5. Put them in a pre-heated oven at 180º and bake until golden brown, about 20 minutes.  And finished!

Llevar a horno precalentado 180º hasta que doren, aprox. 20 minutos. Y Listo! Buen Provecho!

For all you Empanada fanatics, check out more great resources:

  1. National Empanada Festival in the Tucumán Province
  2. Empanada Guide
  3.  Best Empanada Delivery in Buenos Aires