Empanadas Salteñas with Hand-Cut Beef, Green Olives and Egg

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy Salta-style empanadas filled with knife-cut beef, scallions, cumin, sweet paprika, potato, green olives and hard-boiled egg, sealed with a braided repulgue edge. This Argentine-inspired beef recipe, ready in about 105 minutes, pairs beef sirloin, hand-cut into small dice, beef tallow or lard, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 75 min Cook: 30 min Serves 8 Argentine cuisine 410 cal/serving

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Ingredients

1 lb beef sirloin, hand-cut into small dice
3 tbsp beef tallow or lard
1 large yellow onion, finely chopped
4 scallions, sliced
1 medium waxy potato, cooked and diced small
1 1/2 tsp ground cumin
2 tsp sweet paprika
1 tsp crushed red chile (ají molido)
1/3 cup pitted green olives, chopped
2 hard-boiled eggs, chopped
16 empanada dough discs
1 egg, beaten (for brushing)
1 tsp salt

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Instructions

Step 1: Heat the tallow in a large skillet over medium heat. Cook the onion 6-8 minutes until soft.
Step 2: Add the diced beef and cook just until it loses its raw color, 3-4 minutes. Stir in cumin, paprika, ají molido and salt.
Step 3: Remove from heat; fold in scallions and potato. Spread on a tray and refrigerate at least 1 hour until fully cold and the fat has set.
Step 4: Heat the oven to 425°F and line two baking sheets with parchment.
Step 5: Place a heaping spoonful of filling on each dough disc and top with some olives and chopped egg.
Step 6: Moisten the edges with water, fold into half-moons, and crimp with a braided repulgue or a fork.
Step 7: Brush with beaten egg and bake 15-18 minutes until deep golden. Rest 5 minutes before serving.