Chef Doreen Colondres of Vitis House Wine School in Raleigh has a big obsession for traditional flavors, both in food and wine. One of her popular wine classes features empanada and Malbec pairings. Colondres is a celebrity Hispanic chef and she learned this recipe while filming her cooking show in Argentina a few years ago. This pairing will certainly take your tastebuds on a culinary adventure!

What you need (it seems like a lot but it’s easy):

  • 12-15 empanada dough disk for baking (flaky-puff pastry style)*
  • 1 pound of ground pork
  • 2 Tablespoons olive oil
  • 1 medium garlic clove, minced
  • 1/2 medium white onion, small diced
  • 1/2 red bell pepper, small diced
  • 1 boiled egg, small diced
  • 15 raisins (one per empanada)
  • 5 olives, sliced
  • A splash of Malbec or similar (1/2 cup to be honest)
  • 1 Tablespoon fresh Italian parsley
  • 1/2 Tablespoon paprika
  • 1/4 Tablespoon dry oregano
  • 1/4 Tablespoon cumin
  • Salt & black pepper to taste

What you have to do:

In a large pan in medium high temperature, add olive oil, garlic, onion and pepper, and sauté for 3 minutes. Then add the pork and stir frequently for 3-5 minutes.  Add the splash of red wine to the pan (and a sip for the cook) and wait until it is reduced (1 min), stir frequently. Add the paprika, oregano, cumin, salt and pepper, lower the temperature to medium low and cook for 5-10 more minutes on low.  Add the olives and the parsley at the end, taste and then set aside.

To assemble the empanadas brush the edges of the empanada discs with water, that helps seal the empanada.  Then add a spoonful of the pork mixture on the center of each empanada disc, add a slice of egg and a raisin. Carefully, fold the empanada discs and seal the edges gently with your fingers, then twist the edges with your fingers, and as a final step fold the sides or use a fork to press down and seal the empanadas.  Lightly brush the empanadas with the egg wash; this will give them a nice golden glow when they bake.  Let the empanadas rest in the fridge (covered) until ready to bake (up to 3 days).  Pre-heat the oven to 400 F and bake for about 20 minutes, until golden.

Serve with Malbec and enjoy! 



*Note: You can find frozen empanada dough discs in the frozen international food section or at an international grocery store. Or make your own with this recipe.