Empanadas Salteñas

Method

1. 1

   Make dough with flour, melted lard, salt and warm water; rest 30 minutes.

2. 2

   Sweat the onion mountain; add knife-cut beef, cumin, paprika — cook briefly, keep it juicy; chill overnight.

   💡 Cold, jellied filling is the juice-retention trick — warm filling leaks before it bakes.

3. 3

   Fold in egg and spring onion; fill rounds and pleat the repulgue.

4. 4

   Bake at 230°C for 20–25 minutes until blistered.

5. 5

   Eat standing, leaning forward, juice dripping where it must.