Ingredients
- 500 g roast beef, knife-cut
- 2 medium potatoes, small-diced
- 2 large onions
- 2 scallions
- 1 teaspoon cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ground chili
- 2 hard-boiled eggs, chopped
- 50 g beef fat or oil
- Salt and pepper to taste
- 24 baking-style empanada dough discs
Step-by-step
Using a different robot? Switch it here:
- Boil the diced potatoes until just tender, drain and set aside.
- Put the onions in chunks in the mixing bowl and chop 4 sec/speed 5.
- Add the fat and sauté 8 min/120°C/speed 1.
- Add cumin, paprika, ground chili, salt and pepper and sauté 3 min/120°C/speed 1.
- Add the knife-cut beef and cook 6 min/100°C/reverse/spoon speed.
- Turn the filling into a bowl, mix with the potato, chopped scallion and hard-boiled egg, and let cool completely.
- Fill the dough discs, crimp the edges and bake 15 min at 200°C until golden.
Tips
- The filling must cool in the fridge so it stays juicy when assembling.
- Don't process the meat — it must be knife-cut for authentic Salta texture.
Guide: Thermomix without Cookidoo
Learn how to use your Thermomix without paying subscription
View guide
