SALTEÑA

 PREPARATION TIME: 40 MINUTES

 RESTING TIME (OPTIONAL): 24 HOURS

 COOKING TIME: 55 MINUTES

MAKES 20 EMPANADAS

DOUGH

1 quantity of puffed dough

FILLING

500 g (1 lb 2 oz) rump steak

2 potatoes, about 300 g (10½ oz) in total

2 onions, sliced olive oil

1½ tablespoons ground cumin

1½ tablespoons chilli powder

salt, black pepper

6 hard-boiled eggs, chopped

6 spring onions (scallions),

green part only, chopped

FOR FRYING

1.5 litres (52 fl oz/6 cups) sunflower oil

FILLING

Cut the steak into small cubes. Bring a large saucepan of water to the boil and blanch the meat for 3 minutes. Drain and set aside.

Peel the potatoes, cut them into small cubes and boil in salted water for about 8 minutes. They need to be cooked but still firm. Drain and set aside.

Sauté the onion in a frying pan with a little oil over low heat for 15 minutes. Add the meat and cook for a further 5 minutes. Add the cumin, chilli powder, salt and pepper.

Let the filling rest for 24 hours in the refrigerator, if possible, for a more intense flavour.

ASSEMBLY

Sprinkle a little flour on the work surface. Roll out the dough to a thickness of 3 mm ( ¹/₈ inch) and cut out circles with a 14 cm (5½ inch) cutter. Using a 60 ml (2 fl oz/¼ cup) ice-cream scoop or measuring cup, form small balls of filling and place one on each round of dough. Before closing the empanadas, add the egg and spring onion. Lightly moisten the edge of the dough with a little water and fold over into a half-moon shape. Seal the edges and give them the ‘carne’ decoration or an edging of your choice. Set aside in the refrigerator if not cooking immediately.

COOKING

In a saucepan or deep-fryer, heat the oil for frying to 180°C (350°F), or until a cube of bread dropped into the oil turns golden brown in 15 seconds. Add a few empanadas to the oil, and fry for 5 minutes, or until browned. Remove from the oil and drain on paper towels. Repeat this process with the remaining empanadas. Allow them to cool for a few minutes before serving.

REGIONAL RECIPE

This recipe comes from the north of Argentina, from the province of Salta.