{"id":21488,"date":"2014-11-22T08:29:29","date_gmt":"2014-11-22T13:29:29","guid":{"rendered":"http:\/\/www.nataliemaclean.com\/blog\/?p=21488"},"modified":"2014-11-22T08:59:41","modified_gmt":"2014-11-22T13:59:41","slug":"beef-empanadas-recipe-malbec-wine","status":"publish","type":"post","link":"https:\/\/www.nataliemaclean.com\/blog\/beef-empanadas-recipe-malbec-wine\/","title":{"rendered":"Recipe: Beef Empanadas and Malbec Wines"},"content":{"rendered":"

\"Toso<\/a>Argentinean-Style Beef Empanadas<\/strong><\/p>\n

Empanadas Argentinas are beef empanadas that Argentineans serve as appetizers at parties or as a simple, everyday lunch or dinner.<\/p>\n

Empanadas Argentinas are always baked instead of fried, so your family can enjoy them regularly, too. These beef empanadas\u2014seasoned like empanadas you find in Buenos Aires\u2014will delight anyone, no matter where you are.\"pascual-toso-malbec\"<\/a><\/p>\n

Makes 24 Empanadas<\/p>\n

Prep time: 10 min.<\/p>\n

Total time: 1 hr.<\/p>\n

Ingredients:<\/strong><\/p>\n

For the filling:<\/strong>
\n2 tbsp. Extra virgin olive oil
\n1 small yellow onion, finely chopped (about 1 cup)
\n2 tsp. Minced garlic, or 4 cloves garlic, finely chopped
\n2 tsp. Paprika
\n1 tsp. Cumin
\n1\/8 tsp. Crushed Red Pepper
\n1 lb. ground beef
\nSeason with pepper, to taste
\n2 hardboiled eggs, peeled and chopped (optional)
\n\u00bc cup raisins, soaked in hot water and drained (optional)
\nManzanilla olives stuffed with minced Pimientos, chopped (about \u00bc cup)<\/p>\n

For the dough:<\/strong>
\n2 pkgs. (12 oz. each) frozen Puff pastry for turnovers, thawed
\n1 egg, lightly beaten with 2 tsp. water<\/p>\n

Directions:<\/strong><\/p>\n

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.<\/p>\n

\"pascual-toso-malbec-limited\"<\/a>Add ground beef to onion mixture. Cook, stirring and breaking up meat with\u00a0 wooden spoon, until cooked through, about 8 minutes. Season meat mixture with adobo.<\/p>\n

Gently mix in chopped eggs, raisins and chopped olives. Set beef mixture aside to cool.<\/p>\n

Heat oven to 375\u02daF. Place dough round on work surface. Using heaping tablespoon measure, spoon meat mixture onto center of dough round.<\/p>\n

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.<\/p>\n

Divide empanadas among baking sheets, leaving 1\u00bd\u201d 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.<\/p>\n

This recipe was developed by Pascual Toso.<\/p>\n","protected":false},"excerpt":{"rendered":"

Argentinean-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\u2014seasoned like empanadas you find in Buenos Aires\u2014will delight anyone, no matter where you are. Makes 24 Empanadas Prep time: 10 min. Total time: 1 hr. Ingredients: 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[371,126,165,10,245,18],"tags":[],"class_list":["post-21488","post","type-post","status-publish","format-standard","hentry","category-argentina-wine","category-wine-beef","category-recipe-beef-wine","category-food-wine-pairing","category-pastry-recipe","category-wine-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/21488","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/comments?post=21488"}],"version-history":[{"count":9,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/21488\/revisions"}],"predecessor-version":[{"id":21511,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/posts\/21488\/revisions\/21511"}],"wp:attachment":[{"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/media?parent=21488"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/categories?post=21488"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nataliemaclean.com\/blog\/wp-json\/wp\/v2\/tags?post=21488"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}