{"id":1600421,"date":"2020-07-26T10:55:52","date_gmt":"2020-07-26T14:55:52","guid":{"rendered":"https:\/\/divine.ca\/?p=1600421"},"modified":"2020-07-26T10:56:27","modified_gmt":"2020-07-26T14:56:27","slug":"argentine-beef-empanadas-wine-wednesdays-pairings","status":"publish","type":"post","link":"https:\/\/divine.ca\/en\/argentine-beef-empanadas-wine-wednesdays-pairings\/","title":{"rendered":"Argentine Beef Empanadas: Wine Wednesdays Pairings"},"content":{"rendered":"<p>If you have been following along, we have been sharing some of our favourite wines from Argentina in our latest series, <a href=\"https:\/\/divine.ca\/en\/wine-wednesdays-exploring-argentine-pinot-grigio-and-sauvignon-blanc\/\">Wine Wednesdays<\/a>.\u00a0 These beef empanadas are the perfect pairing with an Argentine Malbec&#8217;s dry, fruitiness or a full bodied Chardonnay.\u00a0 Empanadas are simply hand-sized savory pies that are found in South America. They are so popular in\u00a0 Argentina, that every province has their own variety. <a href=\"https:\/\/www.laylita.com\/recipes\/empanadas-mendocinas\/\" target=\"_blank\" rel=\"noopener\">Layla Pujol&#8217;s<\/a> recipe for traditional Argentine meat empanadas are filled with beef, onions, paprika, hot pepper powder, cumin, oregano, hard-boiled egg and olives.<\/p>\n<div class=\"cs-embed cs-embed-responsive embed-responsive-16by9\"><iframe loading=\"lazy\" title=\"How to make the classic Argentine empanada: A trip to Salta&#039;s wine region\" width=\"1160\" height=\"653\" src=\"https:\/\/www.youtube.com\/embed\/KJY01QR_nsA?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<p><strong>Activate English subtitles for instructions and comments (video from Around the World in 80 Harvest by Amanda Barnes \u2013 2016)<\/strong><\/p>\n<p><strong>Prep Time:<\/strong> 1 hour<\/p>\n<p><strong>Cook Time:<\/strong> 25 minutes<\/p>\n<p><strong>Total Time:<\/strong> 1 hour 25 minutes<\/p>\n<p><strong>Servings:<\/strong> 20 medium empanadas or ~30 small empanadas<\/p>\n<h3 id=\"ingredients\">Ingredients<\/h3>\n<p>Dough for empanadas mendocinas \u2013 makes about 20 medium or 30 small empanadas:<\/p>\n<ul>\n<li>3\u00a0cups\u00a0flour<\/li>\n<li>1\u00a0egg yolk<\/li>\n<li>\u00bd\u00a0cup\u00a0of grasa &#8211; lard or butter or mix of both<\/li>\n<li>\u00be to 1\u00a0cup\u00a0of warm milk<\/li>\n<li>\u00bd\u00a0tsp\u00a0salt<\/li>\n<\/ul>\n<h4 id=\"beef-picadillo-filling\">Beef Picadillo Filling<\/h4>\n<ul>\n<li>1\u00a0lb\u00a0ground beef<\/li>\n<li>2\u00a0white onions\u00a0diced, about 3 cups<\/li>\n<li>1\/2\u00a0cup\u00a0lard or butter<\/li>\n<li>2\u00a0tbs\u00a0smoked paprika<\/li>\n<li>2\u00a0tsp\u00a0chili powder or any ground hot pepper\u00a0adjust to taste<\/li>\n<li>1\u00a0tbs\u00a0finely chopped fresh oregano<\/li>\n<li>\u00bd\u00a0tbs\u00a0ground cumin<\/li>\n<li>1\u00a0bunch green onions\u00a0finely chopped<\/li>\n<li>3\u00a0hard boiled eggs\u00a0sliced<\/li>\n<li>\u00bc\u00a0cup\u00a0sliced green olives<\/li>\n<li>Salt and pepper to taste<\/li>\n<li>1\u00a0egg\u00a0white and yolk separated and lightly whisked<\/li>\n<\/ul>\n<h4 id=\"dipping-sauce-options\">Dipping Sauce Options:<\/h4>\n<ul>\n<li><a href=\"https:\/\/www.laylita.com\/recipes\/traditional-chimichurri-sauce\/\" target=\"_blank\" rel=\"noopener\">Classic chimichurri<\/a><\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1600428\" src=\"https:\/\/divine.ca\/wp-content\/uploads\/2020\/07\/Wines-Of-Argentina-Campa\u00f1a-2013-237.jpg\" alt=\"Empanadas\" width=\"800\" height=\"533\" srcset=\"https:\/\/divine.ca\/wp-content\/uploads\/2020\/07\/Wines-Of-Argentina-Campa\u00f1a-2013-237.jpg 800w, https:\/\/divine.ca\/wp-content\/uploads\/2020\/07\/Wines-Of-Argentina-Campa\u00f1a-2013-237-320x213.jpg 320w, https:\/\/divine.ca\/wp-content\/uploads\/2020\/07\/Wines-Of-Argentina-Campa\u00f1a-2013-237-560x373.jpg 560w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><\/p>\n<h3 id=\"instructions\">Instructions<\/h3>\n<h4 id=\"empanada-dough\">Empanada Dough<\/h4>\n<ol>\n<li>Mix the flour and salt in a food processor, pulse until well combined.<\/li>\n<\/ol>\n<ol>\n<li>Add the lard or butter, blend well.<\/li>\n<li>Add the egg yolk and the milk in small amounts, pulse until small dough clumps start to form.<\/li>\n<li>Make a couple of balls, flatten into disks and chill in the refrigerator for about 30 minutes.<\/li>\n<li>On a lightly floured surface roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate).<\/li>\n<\/ol>\n<ol start=\"6\">\n<li>Use the empanada discs immediately or store in the refrigerator or freezer until ready to use.<\/li>\n<\/ol>\n<h4 id=\"beef-picadillo-filling-and-empanada-assembly\">Beef Picadillo Filling and Empanada Assembly:<\/h4>\n<ol>\n<li>Combine the ground beef, paprika, red pepper, cumin, salt and pepper in a large bowl, mix all the ingredients together and chill until ready to use.<\/li>\n<\/ol>\n<ol>\n<li>Melt the lard in a large frying pan or saut\u00e9 pan, add the onions and salt, cook until the onions are soft, about 8 minutes.<\/li>\n<li>Add the meat mixture to the onions and cook on medium heat until the meat is done, stir frequently.<\/li>\n<li>Let the meat mixture or picadillo cool down, and then mix in the chopped green onions and chopped oregano.<\/li>\n<li>To assemble the empanadas add a spoonful of the meat mixture on the center of each empanada disc, add a slice of egg and sliced olive.<\/li>\n<li>Brush the edges of the empanada discs with the egg whites, you can also use water but the egg white is a good natural \u201cglue\u201d that helps seal the empanada.<\/li>\n<li>Fold the empanada discs 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.<\/li>\n<li>Lightly brush the top of the empanadas with the egg yolk; this will give them a nice golden glow when they bake.<\/li>\n<li>Let the empanadas rest in the fridge for about 30 minutes or until ready to bake.<\/li>\n<li>Pre-heat the oven to 400 F and bake for about 20-25 minutes, until golden on top.<\/li>\n<li>Serve warm with\u00a0<a href=\"https:\/\/www.laylita.com\/recipes\/2008\/06\/11\/balsamic-chimichurri-sauce\/\" target=\"_blank\" rel=\"noopener\">chimichurri sauce<\/a>\u00a0or other dipping sauces.<\/li>\n<\/ol>\n<p>Recipe courtesy of Wines of Argentina.<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">If you have been following along, we have been sharing some of our favourite wines from Argentina in our latest series, Wine Wednesdays.\u00a0 These beef empanadas are the perfect pairing&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/divine.ca\/en\/argentine-beef-empanadas-wine-wednesdays-pairings\/\" class=\"button button-primary button-effect\"><span>View Post<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":19,"featured_media":1600424,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[7362,7363,7370,7369,7364,7365,7366,7371,7368,7367],"powerkit_post_featured":[3],"class_list":{"0":"post-1600421","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food","8":"tag-argentine-beef-empanadas","9":"tag-argentine-beef-empanadas-recipe","10":"tag-authentic-empanada-recipe","11":"tag-baked-empanadas","12":"tag-beef-empanadas","13":"tag-beef-empanadas-recipe","14":"tag-empanadas","15":"tag-empanadas-argentinas","16":"tag-empanadas-dough","17":"tag-empanadas-recipe"},"_links":{"self":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1600421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/comments?post=1600421"}],"version-history":[{"count":0,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/posts\/1600421\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media\/1600424"}],"wp:attachment":[{"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/media?parent=1600421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/categories?post=1600421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/tags?post=1600421"},{"taxonomy":"powerkit_post_featured","embeddable":true,"href":"https:\/\/divine.ca\/en\/wp-json\/wp\/v2\/powerkit_post_featured?post=1600421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}