Empanadas de Carne with Chimichurri Sauce Paired with Terrazas de Los Andes, Malbec Reserva
Updated: Jan 2
There are many variations of empanadas--typically they could be fried or baked, stuffed with either sweet or savory fillings; they are well-known and appreciated throughout the Americas, Portugal, and many other countries around the world.
The name comes from the Spanish verb “empanar”, which means to wrap in bread. It is argued that empanadas originated in Galicia, Spain; they first appeared in Medieval Iberia during the time of the Moorish invasions and were introduced to Latin America by Spanish colonists.
Out of all empanada variations, my favorite is the “empanadas de carne” or beef empanadas, made in Argentina, specifically in Mendoza, where I have tasted the best empanadas de carne so far!
This recipe is inspired by the traditional way it's made in Mendoza. However, I have added my personal twist of flavors, and ingredients preferences.
Time: 2 hours
Servings: makes about 20 medium sized empanadas
Recipe created by: Elissar Kurban
Ingredients for the dough:
3 cups flour
1 egg yolk
½ cup butter
1 cup warm milk
½ tsp salt
1. Pulse flour and salt in a food processor until well combined
2. Add butter and blend
3. Add egg yolk and milk gradually until dough starts to form
4. Divide dough into two balls, flatten and keep refrigerated for about 30 minutes.
5. When ready to use, cut into small discs with 4” empanada press.
Ingredients for the filling:
1 lb ground beef
1 cup diced pancetta
2 white onions diced
½ cup butter
2 tbsp smoked paprika
2 tsp chili flakes
2 tsp fresh ground black pepper
½ tsp cinnamon
½ tsp allspice
½ tsp ground cumin
1 tbsp chopped fresh oregano
1 bunch green onion
4 hard boiled eggs
½ cup sliced green olive
Salt to taste
1 egg yolk separated
1. In a bowl, combine ground beef with allspice, cinnamon, paprika, cumin, chili flakes, salt and pepper; keep aside
2. Saute’ diced Pancetta until golden brown, remove from heat, keep liquid in the pan, add diced onion, stir for a couple of minutes, add meat and mix together until meat is cooked
3. Turn heat off and add green onion, fresh oregano and mix well
4. fill empanada discs with meat mixture, sliced olive and a wedge of boiled egg, seal the edges well and place on a baking sheet
5. Brush empanadas with egg yolk and bake at 450 °F until they are golden brown
Ingredients for Chimichurri Sauce:
½ cup chopped parsley
½ cup chopped cilantro
2 tbsp fresh chopped oregano
2 tbsp fresh chopped mint
½ cup chopped green onion
3 garlic crushed cloves
1 red chopped chili pepper
2 tbsp red wine vinegar
2 tbsp fresh lemon juice
½ cup extra version olive oil
Salt and pepper to taste
Mix all ingredients together in a bowl, adjust salt and pepper to taste and keep refrigerated. Chimichurri is best served fresh.
2017 - Terrazas de los Andes Reserva - Malbec, Mendoza, Argentina
Terrazas de los Andes original winery was built in 1898 by Sotero Arizu, one of the forefathers of Argentine winemakers. Decades later, the building was restored by Terrazas to become the estate’s winery.
This wine is a true representation of Mendoza’s terroir: the grapes are hand-harvested from four Uco Valley vineyards with a high altitude of 1,800m ( 5,900 ft) and aged for 12 months in French oak.
This wine displays a distinctive elegance and intense, fresh aromas of cherries, black plum, vanilla and violet, topped with notes of leather, spices, tobacco and mocha on its finish. It is dry, has medium to medium plus tannin, high alcohol and full body.