Argentine · serves 6 · about 85 minutes
Mendoza's pride: juicy beef empanadas sharpened with olive and a breath of vinegar, baked hot and eaten faster. In wine country, even the handheld course has terroir.
Ingredients
- 1 lb beef, hand-chopped or coarse ground
- 2 onions, finely diced
- 1 tsp Iberia Adobo Without Pepper 16 oz
- 2 tsp paprika + 1/2 tsp chili flakes
- 12 Iberia Spanish Queen Olives Stuffed with Jalapeño 7 oz
- 2 hard-boiled eggs, chopped
- 1 tbsp red wine vinegar
- 12 empanada discs
- 3 tbsp Iberia Extra Virgin Olive Oil Blend 51 oz
- 1 egg, beaten
Method
- Sweat the onions in the oil until translucent and sweet.
- Add the beef, Adobo, paprika, and chili; cook just through. Stir in the vinegar and cool completely.
- Fold in the olives and egg.
- Fill the discs, seal, and crimp the repulgue — twelve folds if your abuela is watching.
- Egg-wash and bake at 425°F until blistered gold, about 18 minutes. Serve with Malbec; Mendoza insists.