Recipe: Beef Empanadas and Malbec Wines

Toso EmpenadasArgentinean-Style Beef Empanadas

Empanadas Argentinas are beef empanadas that Argentineans serve as appetizers at parties or as a simple, everyday lunch or dinner.

Empanadas Argentinas are always baked instead of fried, so your family can enjoy them regularly, too. These beef empanadas—seasoned like empanadas you find in Buenos Aires—will delight anyone, no matter where you are.pascual-toso-malbec

Makes 24 Empanadas

Prep time: 10 min.

Total time: 1 hr.


For the filling:
2 tbsp. Extra virgin olive oil
1 small yellow onion, finely chopped (about 1 cup)
2 tsp. Minced garlic, or 4 cloves garlic, finely chopped
2 tsp. Paprika
1 tsp. Cumin
1/8 tsp. Crushed Red Pepper
1 lb. ground beef
Season with pepper, to taste
2 hardboiled eggs, peeled and chopped (optional)
¼ cup raisins, soaked in hot water and drained (optional)
Manzanilla olives stuffed with minced Pimientos, chopped (about ¼ cup)

For the dough:
2 pkgs. (12 oz. each) frozen Puff pastry for turnovers, thawed
1 egg, lightly beaten with 2 tsp. water


Heat oil in large skillet over medium-high heat. Add onions; cook until soft and translucent, about 7 minutes. Add garlic, paprika, cumin and crushed red pepper; cook until fragrant, about 30 seconds more.

pascual-toso-malbec-limitedAdd ground beef to onion mixture. Cook, stirring and breaking up meat with  wooden spoon, until cooked through, about 8 minutes. Season meat mixture with adobo.

Gently mix in chopped eggs, raisins and chopped olives. Set beef mixture aside to cool.

Heat oven to 375˚F. Place dough round on work surface. Using heaping tablespoon measure, spoon meat mixture onto center of dough round.

Using pastry brush, paint edges of dough with egg wash. Fold dough into half-moon shape; gently press down edges and twist down to seal. Repeat with remaining ingredients.

Divide empanadas among baking sheets, leaving 1½” space between each empanada. Brush tops of empanadas with remaining egg wash. Cook until pastries puff, turn golden brown and filling is hot, about 20 minutes.

This recipe was developed by Pascual Toso.



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