Ask Cookix, your sous-chef

Salteñas de Queso (Spiced Argentine Cheese Empanadas)

Salteñas de Queso are a distinctive variation of Argentina’s beloved empanadas, originating from the northwestern city of Salta. Unlike traditional empanadas, these feature a dough infused with Spanish paprika and crushed red pepper flakes, giving them a warm, reddish hue and a subtle smoky spice. The filling is a rich blend of tybo, fontina, and semi-hard goat cheese, complemented by tender potatoes, sautéed onions, and pickled chile peppers for a tangy kick. Served with a fresh and fiery llajwa sauce made from grated tomatoes and Scotch bonnet peppers, these empanadas offer a perfect balance of creamy, spicy, and savory flavors. Deep-fried to golden perfection, they boast a crisp, flaky crust that encases the luscious cheese filling. Whether enjoyed as a snack, appetizer, or main dish, these empanadas are a true celebration of Argentina’s vibrant culinary heritage.

Main | Snack | Starter | Argentinian | Vegetarian | Filled Pastry | Frying Pan | Grater | Mixing Bowl | Pot | Saucepan | Fontina | Goat Cheese | Potato | Tybo | Boiling | Deep-Frying | Sautéing | Festive
Time to complete

Prep

45min

Cook

20min

Wait

30min

Total

1h 35min

Ingredients (Makes 20 to 24 empanadas)

For the Dough

  • 100g (3½ oz; about 7 tbsp) unsalted butter
  • 1 tsp Spanish paprika (pimentón dulce)
  • 1 tsp crushed red pepper flakes
  • 2 tbsp (18g) Diamond Crystal kosher salt (or 9g table salt)
  • 220ml (7½ fl oz) warm water
  • 500g (18 oz; about 3¾ cups plus 2 tbsp) all-purpose flour

For the Filling

  • 1 medium yellow onion (200g; 7 oz), cut into ¼-inch dice
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1 small russet potato (100g; 3.5 oz), peeled and cut into ¼-inch dice
  • 150g (5½ oz; 1 cup) tybo cheese, cut into ¼-inch dice
  • 100g (3.5 oz; 1 cup) fontina cheese, shredded
  • 100g (3.5 oz; 1 cup) semi-hard goat cheese, shredded
  • 1 tbsp finely minced pickled chile pepper (serrano or chiltepin)
  • 1 tbsp (15ml) pickle juice
  • 1 tbsp crushed red pepper flakes

For the Llajwa (Hot Sauce)

  • 3 large ripe plum tomatoes (454g; 1 lb)
  • 2 Scotch bonnet peppers, very finely diced
  • 1 tsp Diamond Crystal kosher salt (or ½ tsp table salt)
  • 1 tbsp (15ml) extra virgin olive oil

For Frying

  • Neutral oil, for frying
Nutrition Information (per 100g)
  • Calories: 280
  • Fat: 15
  • Protein: 8
  • Carbohydrates: 28
  • Fiber: 2
Directions

Prepare the Dough

  • 1. Melt butter in a saucepan over medium heat. Add paprika and crushed red pepper flakes, whisking until infused, about 20 seconds. Remove from heat.
  • 2. Dissolve salt in warm water. In a large bowl, make a well in the flour and add melted butter. Mix with a fork until sandy. Gradually add water, kneading until smooth, about 2-3 minutes. Cover with a damp towel and rest for 30 minutes.

Prepare the Filling

  • 3. Sauté onions in olive oil with a pinch of salt over medium-low heat until soft and translucent, about 8-10 minutes. Set aside.
  • 4. Boil potatoes in salted water until tender, about 3 minutes. Drain and transfer to a bowl with onions. Once cooled, mix in cheeses, pickled peppers, pickle juice, and crushed red pepper flakes.

Prepare the Llajwa

  • 5. Grate tomatoes using a box grater, discarding skins. Stir in hot peppers, salt, and olive oil. Adjust seasoning to taste.

Form the Empanadas

  • 6. Divide dough in half. Roll each portion to 2mm thickness. Cut into 4-inch (13cm) discs, yielding 20-24 pieces. Cover to prevent drying.

Fill and Shape the Empanadas

  • 7. Place 25g of filling in the center of each disc. Fold into a half-moon, sealing edges. Crimp edges decoratively.

Fry the Empanadas

  • 8. Heat oil to 350°F (177°C). Fry in batches of 6, flipping halfway, until golden brown, about 4 minutes. Drain on paper towels. Serve hot with llajwa.
Cookix's Secrets

Alternative Cheeses

  • Substitute tybo with mild cheddar or gouda for a different flavor profile.

Dough Handling

  • Avoid over-kneading to prevent tough empanada shells.

Filling Preparation

  • Ensure potatoes and onions are fully cooled before mixing with cheese to prevent melting.

Frying

  • Maintain oil temperature at 350°F (177°C) for even browning and crisp texture.

Healthier Version

  • Bake empanadas at 375°F (190°C) for 20-25 minutes instead of frying.

Regional Tweaks

  • Use ají amarillo instead of Scotch bonnet for a Peruvian twist.

Spice Adjustments

  • Reduce red pepper flakes for a milder version or add smoked paprika for extra depth.