A classic Argentinian dish is homemade Empanadas. Pair them with a right Malbec and you guarantee to have a good time.
Growing up Fridays empanadas at grandma was a must. Take a look at her recipe below and make sure you pairing with a Malbec.
Makes about 20
3Tbsp. extra-virgin olive oil, divided
1 lb. ground beef (20% fat)
2 medium onions, chopped
2 small red bell peppers, seeded, chopped
Salt, freshly ground pepper
3 Tbsp. ground cumin
2 Tbsp. sweet paprika
1 package Puff Pastry Dough for Turnovers (preferably “La Salteña”- You can find it in “EL Churrasco Market” in Tampa)
- Step 1
Heat 2 Tbsp. oil in a large pot over high. Cook beef, breaking up with a spoon, until browned but not completely cooked through 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in the pan as possible.
- Step 2
Reduce heat and cook onion, bell pepper, and the remaining 1 Tbsp. oil, stirring, until tender, 6–8 minutes; season with salt and black pepper. Add cumin, paprika, and cook, stirring, until fragrant, about 1 minute. Add reserved beef along with any accumulated juices to the pot. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes. Transfer to a medium bowl, cover, and chill for at least 3 hours.
- Step 3
Preheat oven to 375°. Let dough sit at room temperature for 15 minutes to temper. Remove 6 rounds from the package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Brush water around half of outer edge of each round. Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1" apart. Repeat with remaining rounds. .
- Step 4
Bake empanadas, until golden brown and slightly darker around the edges, 25–35 minutes.
We hope you enjoy this food & wine pairing! Salud!