Empanadas

Pair with 2004 Spelletich Bodog Red

 

 

Empanadas can be found on the streets of Argentina.  These little pies can be filled with meat, cheese, spinach, or made as a dessert.    We have included a recipe for empanadas, but why make them when you can buy the best.  We ordered ours from Richard Visconte, an Argentinian caterer in Novato, CA.  We chose the beef, raisin, and olive filling which danced perfectely with the 2004 Spelletich Bodog Red.

If you have the time, here is a recipe both for the dough and filling of traditional South American Empanadas.

Empanadas

Every empanada recipe starts with the dough. Here is a simple empanada dough made with flour, salt, water, egg, vinegar and shortening.

Prep Time: 15 minutes

Cook Time: 1 hour, 00 minute

Ingredients:

• 3 cups flour (plus a little more for kneading)
• 1 teaspoon salt
• 1/2 cup cold water
• 1 egg
• 1 egg white
• 1 teaspoon vinegar
• 3 tablespoons shortening

Preparation:

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Servings: Makes approximately 10 six-inch empanadas.

This picadillo recipe is a cuban picadillo recipe made with ground beef called picadillo santiaguero. You can serve it with rice or use it as a filling for empanadas and papas rellenas.

 

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 1 pound ground beef
• 1 teaspoon oregano
• 1 teaspoon cumin
• 4 cloves garlic
• 1 medium white onion (chopped fine)
• 4 cloves garlic
• 1 medium white onion (chopped fine)
• 1 small green pepper (chopped)
• 1/2 cup beef stock
• 3/4 cup tomato sauce
• 2 small potatoes (peeled and diced)
• 8 to 10 green olives (pitted) and chopped
• salt and pepper to taste
• olive oil for sautéing
• ½ cup chopped raisins

Preparation:

1. In a mixing bowl, combine the ground beef, oregano, cumin, salt and pepper.

2. In a fruing pan, heat the olive oil. Sauté the onions, green pepper, and garlic until soft.

3. Add the ground beef mixture, beef stock, and tomato sauce. Cover and cook over medium-low heat for 15 minutes.

4. Add the diced potato. Cover and cook another 15 minutes, or until the potatoes are done.

5. Remove the cover. Add the olives and raisins, cook uncovered 15 minutes or until the liquid is fully evaporated, but the meat is still moist.

6. Serve the picadillo warm with rice or let cool and use as a filling for empanadas and papas rellenas.