Let's enjoy the perfect balance between Tierra, our non-alcoholic red blend made with beetroot and fennel seeds, with delicate peppery notes, and the rich and generous flavors of beef empanadas. This combination highlights the depth of Tierra's aromas while enhancing the spiciness of this classic of South American cuisine.
Ideal for a convivial meal or a special occasion, this pairing offers a non-alcoholic experience both elegant and intense. Expand your culinary horizons with this unique combination!
Ingredients (24 pieces):
> For the dough
- 1 kg of T55 flour
- 200g butter or lard
- 300ml of water
- 1 teaspoon of salt
- 100g of corn starch
> For the stuffing
- 2 onions
- 2 red peppers
- 2 tablespoons of butter or lard
- 1 clove of garlic
- 1 sprig of rosemary
- 1 teaspoon of tomato paste
- 900g of rump steak
- 80g pitted green olives
- 5 hard-boiled eggs
- 2 spring onions
- 1 bunch of flat-leaf parsley
- 1 pinch of oregano
- 1/2 teaspoon ground chili pepper (aji molido)
- 1/2 teaspoon ground cumin
- Salt and pepper
1 – For the dough: Mix the flour, melted butter (or lard), water, and salt to form a smooth dough. Form a ball and wrap it in cling film. Let it rest in the refrigerator for 2 hours.
2 – For the stuffing: Cut the vegetables into small cubes and brown them in a saucepan with the butter, salt, garlic, rosemary and tomato paste. Let simmer for 20 minutes.
3 – Cut the meat into small cubes. Place in a colander and pour boiling water over it. Remove from the heat and add the meat to the vegetable stew. Add the chopped olives, chopped hard-boiled eggs, spring onion, chopped parsley, oregano, chili, sweet pepper, and cumin. Leave the mix to cool down.
4 – Roll out the dough to a thickness of 2mm. Brush with melted butter or lard. Sprinkle with cornstarch and fold the dough into thirds.
5 – Roll out the dough again to a thickness of 2mm. Using a 11cm diameter cookie cutter, cut out 24 circles of dough.
6 - To shape the empanadas, take a circle of dough in the palm of your hand. Place 1 tablespoon of filling in the center. Moisten the edges of the circle with water and fold it in half. Pinch the edges of the empanadas with a fork and place them on parchment paper.
8 – Cook for 10 minutes in the oven at 220°C (gas mark 7-8).
9 – Serve on a board or in a large dish with a glass of Tierra.
What did you think of this pairing? Tell us about your experience!
