Cono Sur Ocio 2013, with its concentrated, bright, red cherry fruit, will enhance the juiciness of the beef in this empanada recipe.
However, it is the savoury earthiness of this wine that gives extra nuance to the sweetly spiced empanadas. Game, lamb and tuna steak would also be fantastic with this barrel-aged and assertive pinot. Do allow it to open up in the glass to fully reveal its multi-layered personality.
Spiced beef and black olive empanadas: ingredients (makes 10)
For the pastry
- 300g flour
- 1/2 tsp salt
- 60g lard, diced
- 60g butter, diced
- 2 egg yolks, beaten
- 1 additional egg for egg wash
The filling
- 2 tbsp olive oil
- 1 onion, diced
- 1 large garlic clove, finely chopped
- 1 tsp ground cumin
- 2 tsp smoked paprika
- ½-1 tsp chilli powder, to taste
- 250g beef mince (min 10% fat)
- Salt and ground black pepper
- 50g pitted black olives, roughly chopped
- 2 hard-boiled eggs, peeled and roughly chopped
Method
To make the pastry, sift the flour and salt into a large mixing bowl. Add the diced lard and butter, then rub into the flour with your fingertips until the mix resembles fine breadcrumbs.
Add the egg yolks and a few splashes of water, stirring with a wooden spoon to a dough. Wrap in clingfilm and chill for 30 minutes while you prepare the filling.
Heat the oil in a frying pan over a medium-high heat, then cook the onion for around five minutes until soft and translucent. Add the garlic, cook for another minute, then add the spices.
Tip in the minced beef, season very generously and cook until browned. Take off the heat and allow to cool, before stirring through the olives and chopped egg. Check and adjust the seasoning, if you need to.
Preheat the oven to 180C/gas mark 4. Roll out the dough on a floured work surface and cut into 12.5cm circles, around 2mm thick.
Place a spoonful of filling on one half of the circle, leaving a 2cm border, then fold the other half over the filling. Fold the pastry ends back towards the middle on all three sides, shaping to create a rectangle.
Brush with egg wash, then bake for 15-18 minutes, until browned and piping hot.
