Out with the Turkey in with the Empanadas & Trapiche Wines

Out with the Turkey in with the Empanadas – New York, New York.

Empanadas originated in Spain and are now a staple in many Latin American countries. These delicious finger foods are filled with various ingredients, ranging from meats like beef, chicken, or pork to vegetables, cheese, and sweet fillings like fruit jams.

Homemade ground beef empanadas are excellent for impressing your guests this Thanksgiving. You can serve them as an appetizer or go for an alternative pairing this holiday. The filling is made with a combination of ground beef, onions, garlic, and other spices, giving them a rich and savory flavor that will satisfy any appetite.

To make your empanadas, you must prepare the dough first, typically made with flour, salt, water, and sometimes lard or butter. Once the dough is ready, you’ll roll it out and cut it into circles, then fill each process with the ground beef mixture and fold it over into a half-moon shape. The edges are then crimped together to seal the filling, and the empanadas are baked until golden brown and crispy.

Suppose you need help deciding what to serve with your empanadas. In that case, Chef Lucas Bustos from Trapiche has created a recipe card with suggested pairings such as Medalla Chardonnay and Pinot Noir. On the lighter and savory side, these wines with complementary flavors will enhance the taste of your empanada experience.

STUFFING INGREDIENTS (Makes 25, 11cm size)
• 500 grams of ground beef
• 1kg white onions, cut into strips
• Salt, pepper, Spanish sweet pepper powder
• Dry chili flakes
• Cumin
• 10 hard-boiled eggs
• 25 green olives
• 75 grams of butter or vegetable oil

STUFFING RECIPE:
1. Melt lard in a large pot and cook onions until tender.
2. Add beef and cook for 12 minutes.
3. Remove the pot from the stove and add salt and pepper (remember that lard tastes sweet, so be generous with the salt).
4. Add sweet pepper until stuffing is red (approx. two teaspoons) and the chili flakes to your desired spiciness.
5. Add a pinch of cumin.
6. Mix stuffing well and let it cool in the fridge for several hours (or overnight).

DOUGH RECIPE:
1. Make a circle with 500 grams of white flour.
2. Add 1 teaspoon of salt.
3. Add 50 grams of melted beef lard.
4. Add 250cc of hot water (if you use cool water, you will get lumps).
5. Mix well and knead with hands until soft.
6. Rest the dough in the fridge for 1 hour.
7. Stretch the dough very thin on a flat surface and cut it into rounds of approx. 11cm diameter.

To stuff and fold the empanadas:
1. Add 1 tablespoon of stuffing to the center of each dough round.
2. Add a quarter of a hard-boiled egg and one green olive.
3. Fold it in half and make the traditional recipe.
4. Brush the empanadas with an egg wash.

BAKE: 220 Celsius for 8 minutes
SERVE: Warm