Vine Connections | Wine Recipes | Beef Empanadas Wine Recipes

Beef Empanadas

As an appetizer or meal, these pockets of Argentine paradise will stand up to any Malbec. Add any of your favorite fillings but to be a true gaucho – stick with beef.

 

Crust

1 2/3 cup all-purpose flour

1/8 teaspoon salt

4 ounces stick butter or margarine

1/3 cup milk

 

Filling

1 pound ground beef

2 tablespoons Vegetable oil, olive preferred

1 large onion, finely chopped

1 red bell pepper, seeds and stem removed, finely chopped

2 jalapeno chiles, seeds and stems removed, minced

1 medium potato, peeled, boiled, finely chopped

2 hard cooked eggs, finely chopped

10 green olives, finely chopped

2 tablespoons raisins

1 tablespoon ground mild paprika

1 tablespoon chopped fresh parsley or substitute dried

Salt and freshly ground black pepper to taste

 

Glaze

1 egg, beaten

1 tablespoon milk

 

To make the crust, sift the dry ingredients into a bowl. Work the margarine or butter into the flour using your fingers or two forks. Add the milk and mix just until the dough comes together and can be formed easily into a ball. Refrigerate for at least an hour. Saute the beef in a skillet until well done, stirring frequently with a fork to keep the meat broken-up. In a separate skillet, saute the onion, bell pepper, and jalapenos until the onions are a golden brown.

Combine all the remaining ingredients for the filling and nix well. Preheat the oven to 400 degrees F. Divide the dough in two and roll out to a thickness of 1/8-inch and cut into circles 7" in diameter. Spoon the filling onto one half of each leaving room to fold in half and seal. Press the edges with the tip of a fork and cut a 1" slice in the top. Place on an ungreased baking pan. Combine the ingredients for the glaze. Bake for 10 minutes. Reduce the heat to 350 and continue baking until the crust turns light brown. Brush the tops with glaze and bake for an additional 5 minutes.

Serves 10

 

 

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