Breads & doughs
Juicy Empanadas Saltenas
Empanadas from northern Argentina with potato, juicy and well seasoned.
Ingredients
- 500 g of 0000 wheat flour
- 120 g of beef suet
- 200 ml of warm salted water
- 500 g of ground beef or knife-cut beef
- 2 medium potatoes in small cubes
- 2 onions
- 2 green onions
- 2 tablespoons of sweet paprika
- 1 teaspoon of crushed chili
- 1 teaspoon of cumin
- 2 hard-boiled eggs
- 1 tablespoon of suet for the filling
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Boil the diced potatoes until just tender, drain and set aside.
- Place flour, salt and suet in the mixing bowl and mix 20 sec/speed 4.
- Add the warm water and knead 3 min/closed mixing bowl/dough mode. Let the dough rest 30 min wrapped in film.
- Chop the onions 4 sec/speed 4 and saute with the suet 8 min/Varoma/spoon speed.
- Add the beef, the paprika, the chili, the cumin, salt and pepper. Cook 7 min/Varoma/reverse/spoon speed.
- Pour into a bowl, add the potatoes and the chopped green onion. Chill in the refrigerator 1 hour so it takes on the juice.
- Roll out the dough, cut 12 cm discs and fill with beef and a piece of hard-boiled egg.
- Seal with a crimp, brush with egg and bake 18 min at 210 degC.
Tips
- The Salta secret is to serve them very hot and juicy.
- Add a little cold broth to the filling for more juice.
- Eat them with your hand and bite over a plate so you do not lose the juice.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
