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Beef empanadas de Cuyo

Chef, Lenny Redé
Wine Pairings:  

There are as many different styles of empanadas as there are cattle in the Pampas. These are in the style of Cuyo, the foothills of the Andes. Cuyo is most famous for the Malbec from vineyards that reach up into the mountains. 

Malbec is a very versatile wine, medium bodied, with good acid and restrained tannins – the marks of a food loving wine. Malbec is great for parties because it drinks well as an apéritif, and it pairs well with food. These empanadas, with a spread of appetizers – Picada (charcuterie), bread & chimichurri, Provoleta, Panchos – would make Lionel Messi proud.   

Ingredients

Dough 
  • 3 cups flour, plus more for work surface
  • 1 tablespoon baking powder
  • 1 egg yolk**
  • 4 ounces butter, cut into small pieces
  • 1 cup of warm milk
  • ½ teaspoon salt
Beef filling
  • 1 pound ground beef
  • 2 onions, diced
  • 3 cloves garlic, minced
  • ½ pound yellow potatoes, diced
  • 1 red pepper, diced  
  • 2 ounces butter
  • 2 tablespoons smoked paprika
  • 2 tablespoon chili powder
  • 1 tablespoon finely chopped fresh oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon vinegar
  • 1 tablespoon tomato paste
  • 2 eggs, hard boiled, and chopped
  • ¼ cup sliced green olives
Salt and pepper to taste 1 egg, white and yolk separated**

Steps

1.

To make the Empanada dough

In a medium sized bowl, combine the flour, baking powder and salt, add the butter and mix well.

2.

Combine the egg yolk** and the milk, then add the mixture to the flour, stirring to combine.

3.

Knead until dough comes together. Flatten into a disc, place in plastic wrap and refrigerate.

4.

To make the beef filling

Melt the butter in a large cast iron pan, add the onions and salt, cook until the onions are soft, about 5 minutes.

5.

Add the beef and spices to the onions and cook on medium heat for 5 minutes.

6.

Add the potatoes, red pepper and tomato paste and cook until the potatoes are done, stirring frequently. About 10 minutes.

7.

Let the meat mixture cool down, add olives and eggs, adjust the seasoning.

8.

To assemble the empanadas

Whisk the egg white with a few tablespoons of water or milk.

9.

Roll the dough out into a thin sheet, cut into 6 inch round disks and place on a baking sheet.

10.

Add a spoonful of the meat mixture to the center of each empanada disc.

11.

Brush the edges of the empanada disc with the egg whites.

12.

Fold the empanada disc and seal the edges gently with your fingers, twist and fold the edges of the empanadas with your fingers, as a final step use a fork to press down and finish sealing the empanadas.

13.

Lightly brush the top of the empanadas with more of the egg whites

14.

Pre-heat the oven to 400 F and bake for about 25 minutes.

15.

To serve

Place on a platter and serve with traditional Argentinian appetizers – Picada (charcuterie), bread with chimichurri, Provoleta, and Panchos.

Chef Image

About Chef, Lenny Redé

Restaurateur, Chef, Wine Steward, and Educator

Leonard Redé brings a unique blend of culinary and wine expertise to everything he does. An award-winning Pastry Chef, his desserts have graced the tables of Presidential State Dinners for Bill Clinton, he has presented High Tea to the late Princess Diana and created gilded birthday cakes for the Sultan of Brunei. He was nominated for educator of the year when he was a Chef Instructor at the world renowned Le Cordon Bleu College of Culinary Arts. He loves to share his passion for all things gastronomic and he’ll gladly help you navigate the world of wine and is always quick with a wine pairing or recipe.