11 Delicious Empanadas Saltenas Recipes You Must Try
Are you ready to embark on a culinary adventure that will transport your taste buds straight to the heart of Argentina? Empanadas Salteñas, with their flaky crusts and savory fillings, are the ultimate comfort food that’s perfect for any occasion. Whether you’re a seasoned chef or a curious newbie, these 11 delicious recipes are sure to inspire your next kitchen masterpiece. Let’s dive in and discover your new favorite!
Traditional Beef Empanadas Saltenas
Wow, you’re in for a treat with these Traditional Beef Empanadas Saltenas. They’re the perfect combo of flaky crust and savory filling, just like grandma used to make.
Ingredients
- Flour – 2 cups
- Butter – ½ cup
- Water – ½ cup
- Salt – 1 tsp
- Ground beef – 1 lb
- Onion – 1, diced
- Hard-boiled eggs – 2, chopped
- Green olives – ¼ cup, sliced
- Cumin – 1 tsp
- Paprika – 1 tsp
Instructions
- Preheat your oven to 375°F.
- Mix flour, butter, water, and salt in a bowl until a dough forms. Tip: Keep the butter cold for a flakier crust.
- Roll the dough out on a floured surface to ⅛ inch thickness.
- Cut the dough into 6-inch circles.
- Cook ground beef and onion in a pan over medium heat until the beef is browned.
- Stir in cumin and paprika, then remove from heat.
- Place a spoonful of the beef mixture, a few pieces of hard-boiled egg, and some olives in the center of each dough circle.
- Fold the dough over the filling to create a half-moon shape, then crimp the edges with a fork to seal. Tip: Wet the edges slightly to help them stick together.
- Bake on a parchment-lined baking sheet for 25 minutes, or until golden brown. Tip: Brush the empanadas with an egg wash before baking for extra shine.
Flaky, savory, and packed with flavor, these empanadas are a hit at any gathering. Serve them with a side of chimichurri sauce for an extra kick.
Spicy Chicken Empanadas Saltenas
Got a craving for something spicy and satisfying? These Spicy Chicken Empanadas Saltenas are your answer. Perfect for any time you need a flavorful pick-me-up.
Ingredients
- Flour – 2 cups
- Salt – 1 tsp
- Butter – ½ cup, cold
- Water – ½ cup, ice cold
- Chicken – 1 cup, cooked and shredded
- Onion – ½ cup, finely chopped
- Garlic – 2 cloves, minced
- Cumin – 1 tsp
- Paprika – 1 tsp
- Chili powder – 1 tsp
- Egg – 1, beaten
Instructions
- Preheat your oven to 375°F.
- In a large bowl, mix flour and salt. Tip: Keep your butter cold for flakier dough.
- Cut in butter until mixture resembles coarse crumbs.
- Gradually add water, stirring until dough forms. Tip: Don’t overwork the dough.
- Roll dough to 1/8-inch thickness on a floured surface.
- Cut into 4-inch circles.
- In a skillet, sauté onion and garlic until soft.
- Add chicken, cumin, paprika, and chili powder. Cook for 5 minutes.
- Place 1 tbsp filling on each dough circle.
- Fold dough over filling, sealing edges with a fork.
- Brush empanadas with beaten egg. Tip: Egg wash gives a golden finish.
- Bake for 25 minutes or until golden brown.
Kick back and enjoy these empanadas with their crispy exterior and spicy, juicy filling. Serve with a side of avocado crema for an extra kick.
Cheesy Spinach Empanadas Saltenas
Feeling like spicing up your snack game? These Cheesy Spinach Empanadas Saltenas are your ticket to a flavorful adventure, packed with gooey cheese and fresh spinach in every bite.
Ingredients
- Flour – 2 cups
- Butter – ½ cup, cold
- Salt – ½ tsp
- Water – ¼ cup, ice cold
- Spinach – 2 cups, chopped
- Cheese – 1 cup, shredded
- Egg – 1, for egg wash
Instructions
- Preheat your oven to 375°F. This ensures a crispy crust.
- Mix flour and salt in a large bowl. Tip: Keep ingredients cold for flaky pastry.
- Cut in butter until mixture resembles coarse crumbs. Use your fingers for best results.
- Gradually add water, stirring until dough forms. Don’t overwork it.
- Roll dough on a floured surface to ⅛ inch thickness. Tip: Chill dough for 30 minutes if it gets too sticky.
- Cut into 4-inch circles. Re-roll scraps to make more.
- Combine spinach and cheese in a bowl. Squeeze out excess spinach water.
- Place a spoonful of filling on each dough circle. Fold over and seal edges with a fork.
- Brush empanadas with beaten egg for a golden finish.
- Bake for 20-25 minutes until golden brown. Tip: Rotate pan halfway for even baking.
Velvety cheese oozes out with each bite, contrasting the crisp pastry. Serve with a spicy salsa for an extra kick or enjoy as is for a comforting snack.
Sweet Corn Empanadas Saltenas
Perfect for those lazy Sunday afternoons, these Sweet Corn Empanadas Saltenas are a delightful twist on the classic, packed with a sweet and savory filling that’ll have you reaching for seconds.
Ingredients
- Flour – 2 cups
- Butter – ½ cup, cold and cubed
- Salt – ½ tsp
- Water – ¼ cup, ice cold
- Sweet corn – 1 cup, fresh or frozen
- Mozzarella cheese – ½ cup, shredded
- Egg – 1, beaten
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour and salt. Add cubed butter, using your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- On a floured surface, roll the dough to ⅛ inch thickness. Cut into 4-inch circles.
- In a bowl, mix sweet corn and mozzarella cheese. Place a tablespoon of the mixture in the center of each dough circle.
- Fold the dough over the filling, pressing the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Brush each empanada with beaten egg for a golden finish. Tip: This step is key for that perfect, glossy crust.
- Bake for 20-25 minutes, or until golden brown. Tip: Let them cool for a few minutes before serving to avoid burning your mouth.
Vibrant and flavorful, these empanadas boast a crispy exterior with a gooey, cheesy center. Serve them with a side of spicy salsa for an extra kick.
Potato and Chorizo Empanadas Saltenas
Now, imagine biting into a crispy, golden empanada filled with the hearty combo of potato and chorizo. It’s the kind of comfort food that feels like a hug from the inside, perfect for any day of the week.
Ingredients
- Flour – 2 cups
- Salt – 1 tsp
- Butter – ½ cup, cold and cubed
- Water – ¼ cup, ice cold
- Potatoes – 2 medium, peeled and diced
- Chorizo – ½ lb, casing removed
- Egg – 1, for egg wash
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour and salt. Add cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Wrap the dough in plastic and chill in the fridge for 30 minutes.
- While the dough chills, boil potatoes in salted water until tender, about 10 minutes. Drain and set aside.
- In a skillet over medium heat, cook chorizo until browned, about 5 minutes. Add cooked potatoes and mash slightly to combine. Let cool.
- Roll out the chilled dough on a floured surface to ⅛ inch thickness. Cut into 6-inch circles.
- Spoon about 2 tablespoons of the potato-chorizo mixture onto one half of each circle. Fold the other half over to create a half-moon shape and crimp the edges with a fork to seal.
- Beat the egg with a tablespoon of water and brush over the empanadas for a golden finish.
- Bake for 25-30 minutes, or until golden brown. Tip: Rotate the baking sheet halfway through for even browning.
- Let cool for 5 minutes before serving. Tip: They’re even better with a side of spicy salsa or creamy avocado dip.
Every bite offers a delightful contrast between the flaky crust and the savory, spiced filling. Serve them warm for the best texture, or pack them for a picnic—they’re just as good at room temperature.
Vegetarian Lentil Empanadas Saltenas
Got a craving for something savory and satisfying? These Vegetarian Lentil Empanadas Saltenas are your answer. They’re packed with flavor, easy to make, and perfect for any meal of the day.
Ingredients
- Flour – 2 cups
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Water – ¼ cup, ice cold
- Lentils – 1 cup, cooked
- Onion – 1, finely chopped
- Cumin – 1 tsp
- Paprika – ½ tsp
- Egg – 1, beaten
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour and salt. Add butter, using your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- Wrap the dough in plastic and chill for 30 minutes.
- While the dough chills, sauté onion in a pan over medium heat until soft, about 5 minutes.
- Add cooked lentils, cumin, and paprika to the pan. Cook for another 5 minutes, stirring occasionally. Let the filling cool slightly.
- Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into 4-inch circles.
- Place a spoonful of the lentil mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape. Seal the edges by pressing with a fork.
- Brush the empanadas with beaten egg for a golden finish. Tip: This step is optional but adds a nice color.
- Bake for 25 minutes, or until golden brown. Tip: Let them cool for a few minutes before serving to avoid burns.
Kick back and enjoy these empanadas warm. The crust is flaky, the filling is hearty, and they’re great with a side of spicy salsa or avocado cream for dipping.
Shrimp and Cheese Empanadas Saltenas
Hey, you’re going to love these Shrimp and Cheese Empanadas Saltenas. They’re the perfect mix of crispy and creamy, with a little kick to keep things interesting.
Ingredients
- Flour – 2 cups
- Butter – ½ cup
- Water – ½ cup
- Salt – 1 tsp
- Shrimp – 1 cup, chopped
- Cheese – 1 cup, shredded
- Egg – 1, beaten
Instructions
- Preheat your oven to 375°F.
- Mix flour, butter, water, and salt in a bowl until a dough forms. Tip: Keep the butter cold for a flakier crust.
- Roll the dough out on a floured surface to 1/8 inch thickness.
- Cut the dough into 4-inch circles.
- Place a tablespoon of shrimp and a tablespoon of cheese in the center of each circle.
- Fold the dough over the filling to create a half-moon shape. Press the edges to seal. Tip: Use a fork to crimp the edges for a decorative touch.
- Brush the empanadas with beaten egg. Tip: This gives them a golden color when baked.
- Bake for 20 minutes or until golden brown.
Wow, these empanadas come out with a crispy crust and a gooey, flavorful center. Serve them with a side of spicy mayo for an extra zing.
Mushroom and Thyme Empanadas Saltenas
Mushroom and thyme empanadas saltenas are the perfect handheld treat for any occasion, combining earthy mushrooms with aromatic thyme in a flaky pastry. You’ll love how simple they are to make, yet they pack a punch of flavor that’ll impress anyone.
Ingredients
- Flour – 2 cups
- Butter – ½ cup, cold and cubed
- Salt – ½ tsp
- Water – ¼ cup, ice cold
- Mushrooms – 1 cup, finely chopped
- Thyme – 1 tbsp, fresh
- Olive oil – 1 tbsp
- Egg – 1, for egg wash
Instructions
- Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
- In a large bowl, mix flour and salt. Add cold, cubed butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. This step is crucial for easy handling.
- While the dough chills, heat olive oil in a pan over medium heat. Add chopped mushrooms and thyme, sautéing until the mushrooms are soft and all liquid has evaporated, about 5-7 minutes. Let cool.
- Roll out the chilled dough on a floured surface to about ⅛ inch thickness. Cut into 4-inch circles.
- Place a spoonful of the mushroom mixture in the center of each circle. Fold the dough over to create a half-moon shape and seal the edges by pressing with a fork.
- Beat the egg and brush it over the empanadas for a golden finish. Tip: This step adds color and shine.
- Bake on a parchment-lined baking sheet for 20-25 minutes, or until golden brown. Tip: Rotate the sheet halfway through for even baking.
Zesty and flavorful, these empanadas boast a crisp exterior with a savory, herby filling. Serve them with a side of spicy aioli for an extra kick, or enjoy them as is for a satisfying snack.
Pumpkin and Goat Cheese Empanadas Saltenas
Empanadas Saltenas are the perfect blend of savory and sweet, especially when filled with pumpkin and goat cheese. You’ll love how these little pockets of joy bring a cozy vibe to any meal.
Ingredients
- Flour – 2 cups
- Salt – ½ tsp
- Butter – ½ cup, cold and cubed
- Water – ¼ cup, ice cold
- Pumpkin puree – 1 cup
- Goat cheese – ½ cup, crumbled
- Egg – 1, for egg wash
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, mix flour and salt. Add cold butter cubes and use your fingers to rub them into the flour until the mixture resembles coarse crumbs.
- Gradually add ice-cold water, a tablespoon at a time, mixing until the dough just comes together. Tip: Don’t overwork the dough to keep it flaky.
- Roll the dough out on a floured surface to about 1/8-inch thickness. Cut into 6-inch circles.
- In a small bowl, mix pumpkin puree and crumbled goat cheese. Spoon about 2 tablespoons of the mixture onto one half of each dough circle.
- Fold the dough over the filling to create a half-moon shape. Crimp the edges with a fork to seal. Tip: Make sure the edges are well-sealed to prevent filling from leaking.
- Beat the egg and brush it over the empanadas for a golden finish.
- Bake for 20-25 minutes, or until the empanadas are golden brown. Tip: Let them cool for a few minutes before serving to avoid burns.
Flaky, buttery crust gives way to a creamy, tangy filling that’s simply irresistible. Serve these empanadas warm with a drizzle of honey for an extra touch of sweetness.
Black Bean and Corn Empanadas Saltenas
Bursting with flavor and perfect for any occasion, these Black Bean and Corn Empanadas Saltenas are a must-try. You’ll love how easy they are to make, and the combination of black beans and corn is simply irresistible.
Ingredients
- Flour – 2 cups
- Salt – 1 tsp
- Butter – ½ cup, cold and cubed
- Water – ½ cup, ice cold
- Black beans – 1 cup, cooked
- Corn – 1 cup
- Cumin – 1 tsp
- Egg – 1, beaten
Instructions
- Preheat your oven to 375°F.
- In a large bowl, mix flour and salt. Add butter and use your fingers to blend until the mixture resembles coarse crumbs.
- Gradually add water, stirring until the dough comes together. Tip: Don’t overwork the dough to keep it flaky.
- On a floured surface, roll out the dough to 1/8-inch thickness. Cut into 4-inch circles.
- In another bowl, mix black beans, corn, and cumin. Spoon 2 tbsp of the mixture onto each dough circle.
- Fold the dough over the filling to form a half-moon. Seal edges by pressing with a fork.
- Brush each empanada with beaten egg. Tip: This gives them a golden, shiny finish.
- Bake for 25 minutes or until golden brown. Tip: Let them cool for 5 minutes before serving to avoid burns.
Just out of the oven, these empanadas are crispy on the outside with a savory, slightly spicy filling. Serve them with a side of avocado crema for an extra touch of creaminess.
Apple Cinnamon Dessert Empanadas Saltenas
Perfect for those cozy evenings, these Apple Cinnamon Dessert Empanadas Saltenas are a sweet twist on the classic. You’ll love how the flavors come together in every bite.
Ingredients
- Flour – 2 cups
- Butter – ½ cup
- Water – ¼ cup
- Apple – 2, peeled and diced
- Cinnamon – 1 tsp
- Sugar – ½ cup
- Egg – 1, beaten
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix flour and butter until crumbly. Tip: Use cold butter for the best texture.
- Gradually add water, stirring until a dough forms.
- Roll the dough on a floured surface to ⅛ inch thickness.
- Cut into 6-inch circles. Tip: A bowl can help you get perfect circles.
- In another bowl, mix apple, cinnamon, and sugar.
- Place a spoonful of the apple mixture in the center of each dough circle.
- Fold the dough over the filling and seal the edges with a fork.
- Brush each empanada with beaten egg. Tip: This gives them a golden finish.
- Bake for 20-25 minutes, or until golden brown.
These empanadas are wonderfully flaky with a sweet, spiced apple filling. Try serving them warm with a scoop of vanilla ice cream for an extra treat.
Conclusion
Variety is the spice of life, and these 11 Delicious Empanadas Saltenas Recipes are proof! From savory to sweet, there’s something for every palate. We invite you to roll up your sleeves, try these mouthwatering recipes, and share your favorites in the comments below. Loved what you saw? Don’t forget to pin this article on Pinterest to spread the joy of cooking these delightful empanadas!
