Recommended Wine Pairings: Malbec

Empanada Salteña paired with Graffigna Malbec 2015

If you’re looking for a go-to summer pairing this season, try your hand at authentic Empanadas + Malbec. Empanadas are the perfect example of a spicy appetizer to kick off any summer party and are paired perfectly with the newly released Graffigna Malbec 2015. With its bright, fruit-forward flavors, this wine has changed the game for summer BBQ pairings. Both of these Argentinian treats are sure to spice up any backyard bash you’re looking to host!

Ingredients: Makes approximately 25


300 g beef fat (from the butcher), or unsalted butter
2 white onions, finely chopped
2 red bell peppers, seeds and ribs removed, finely chopped
2 Tbsp  paprika
2 tsp cumin, ground
½ tsp cayenne pepper
2 lb rib eye steak, finely chopped
2 potatoes, boiled, peeled and finely chopped
1 bunch            green onion, finely chopped, green parts only
4 hardboiled eggs, carefully peeled and chopped

Empanada Dough

5 C all-purpose flour
1 tsp sea salt
1 C butter, unsalted, very cold, cut into cubes (2 sticks)
2 eggs, large size
½ C water, cold

Egg wash
1 egg yolk
1 tsp water


Empanada Dough

1.  To the bowl of a food processor, add flour and salt, pulse to combine. 
2.  Add butter cubes and pulse until mixture resembles coarse crumbs, scraping down sides of the bowl with a rubber spatula as needed.

3.  Add eggs and water to food processor and continue to pulse, scraping sides as needed.  Pulse just until dough forms into a ball.  Carefully turn dough out onto a large sheet of plastic wrap and use floured hands to shape dough into a ball.  Cover and refrigerate 30 minutes to 1 hour to rest the dough. 


1.  Preheat a high-sided sauté pan over medium-high heat.  Once heated, add beef fat or butter, white onion, and bell pepper and sauté 1-2 minutes until softened, stirring constantly.   

2.  Make a well in the center of onions and peppers and add paprika, cumin, and cayenne.  Sauté for a minute to bloom spice flavors.  Add chopped steak and sauté approximately 5 minutes until meat is golden brown in color.  Remove from heat and allow mixture to cool to room temperature.

3.  Once cooled, add potatoes, green onions, and chopped hard boiled eggs to meat mixture and gently stir with rubber spatula to incorporate. 

4. To assemble empanadas, roll dough onto a lightly floured surface until 1/4-inch thick.  Cut roughly 4-inch circles out of dough and fill each with 1-2 tablespoons of filling, leaving a border around the perimeter for sealing.  Use more or less filling, depending on the size of your empanadas.  Pinch and fold edges to seal (using a fork helps with this), and place formed empanadas onto a parchment-lined baking sheet.  Refrigerate for 1 hour before baking to help dough hold its seal.

5. To cook, preheat oven to 350°F.  Whisk together remaining egg yolk and water and brush onto tops of empanadas. Bake on prepared sheet for approximately 10-15 minutes until dough is golden brown.  Serve hot and fresh out of the oven.


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