Perfect Pairings: Hand-Made Empanadas

Inspired by the bold flavors of our Perfect Pairings series, this next chapter is all about vibrant Latin comfort and an Argentine red that brings it all to life. Chef Edward Aloise’s hand-made empanadas—golden, flaky, and filled with black beans, caramelized onions, charred tomato, and queso—alongside grilled grass-fed beef skewers with smoky romesco and bright chimichurri, find their perfect match in Zuccardi Concreto Malbec for a pairing that’s warm, expressive, and unforgettable.

Featured Wines

• *Zuccardi Concreto Malbec
• Zuccardi Q Chardonnay
• Zuccardi Q Malbec
• Zuccardi Poligonos Tupungato Sauvignon Blanc

RECIPES

EMPANADA FILLING

Black Beans: 

• 1.5 cups of dried black beans, soaked overnight. 
• 1 onion, finely diced 
• 1 celery stalk, well chopped  
• 1 dried or fresh chili, chopped  
• 2 tablespoons of chopped cilantro  
• 1 teaspoon of cumin powder. 
• Kosher Salt 
• Fresh ground black pepper  

1. Fill a pot with water or vegetable stock, add salt and vegetables, and bring to a boil.
2. Add the beans to the boiling water and cook until soft.
3. Drain and transfer the beans to a bowl.
4. Do not remove any remaining vegetables.  
5. Add the dried cumin, cilantro, and more salt. Mix well.  

Basmati Rice:

• 1/2 Cup of long-grain basmati rice ( soaked for 15 minutes)  
• 1 tablespoon of Turmeric 
• Kosher Salt 
• Fresh ground black pepper  

1. Add a tablespoon of Kosher salt and the turmeric to a pot of water and bring to a boil. (The Turmeric may foam) 
2. Add the rice to the boiling water and stir.
3. Cook for 5-7 minutes and drain.
4. Add salt and pepper.  
5. Add the rice to the beans. 

Caramelized Onions:

• 2 yellow onions. 
• Kosher Salt 
• Fresh ground black pepper  
•  1/4 cup of Olive Oil  

1. Cut the onions into half-moons, then slice.
2. In a preheated pan ( on medium-low heat), add the oil and the sliced onions.
3. Coat the onions with oil, then add the salt and pepper.
4. Let the onions slowly cook until they turn light brown. (approx. 20 minutes)  

EMPANADA DOUGH

• 1 cup (225g) water
• 12 T (170g) butter
• 3 3/4 cup (465g) flour
• 2 tsp kosher salt
• 3/4 tsp baking powder
• 3/4 tsp smoked paprika
• 1/2 tsp paprika
• 1 egg whisked with 1T water for sealing each empanada
• 1/3 cup half and half
• 1 tsp kosher salt
• 1/4 t cayenne

1. Whisked together to brush on empanadas before baking
2. Place water and butter into a small saucepan and, over low heat, melt the butter into the water. Set aside.
3. Place remaining ingredients in a medium size mixing bowl and use a whisk to combine.
4. Make a well in the center of the flour mix and pour about half of the warm water/butter blend into the well.
5. With a spatula mix into a paste then add the remaining liquid. Mix with the spatula till you he dough begins to form. At the end of the mixing process you may want to use you hands to finish bringing the dough together.
6. It will be a little sticky. If it is too sticky add 1 – 2 T of flour and incorporate. Turn out onto the counter and lightly knead for a few minutes until the dough becomes pliable.
7. Form into a ball and cover with plastic wrap. Refrigerate for 2 hours.

Make The Individual Shells

• Portion into 2 oz (50-55g) pieces and form them into a into a ball and lightly dust with flour.
• Lightly flour your counter and roll each portion into a approx 5″ circle that is 1/4 inch thick.
  Add more flour to the counter as you work.
• Set aside, stacking the rounds separated by parchment paper. This will make approximately 15 empanadas.

Filling The Empanada:

• You will be placing the filling (see accompanying recipe) on one half of the circle leaving a 1/2″ border at the edge for sealing the empanada.
• In order layer starting at the midpoint of the shell: 1-2 T shredded cheese; 3T black bean/ rice mixture; cover sparingly with caramelized onions and top with more cheese.
• Brush the egg wash around the whole perimeter of the dough. Take top of the round and fold over completely covering the filling but leaving the 1/2 inch of dough with egg wash.
  Fold the egg washed portion of dough up the dough covering the filling and press to seal.
• Brush again with the egg wash to cover the seam that you just made sealing the empanada.
• Place onto lined baking sheet (a silicon mat works nicely). Space empanadas about 2 inches apart. Brush with the spiced half and half.
• Bake at 400° for 22-26 minutes. Spin tray halfway through baking time. Remove from pan an place on a rack to cool.

ROMESCO SAUCE 

• 2 Roma tomatoes 
• 2 Red peppers 
• 1 Ancho chili 
• 2 gloves of garlic 
• 1 slice of toasted bread ( crust removed )
• 1 tablespoon red wine vinegar 
• 1/2 cup of toasted almonds 
• Extra Virgin Olive Oil
• Kosher salt 

1. Cut the tomatoes in half and sprinkle with salt. Place the tomato under the broiler skin side up until the skin begins to char, then set aside.
2. On a grill, over the stove flame, or under the broiler, char the red peppers and the chili, then set aside until cool and peel the charred skin.  
3. In a blender, place the peppers and tomatoes, garlic, almonds, toasted bread (torn into pieces), and vinegar, and pulse while slowly adding the olive oil. The consistency can either be smooth or crunchy, depending on your taste.
4. Serve at room temperature. 

CHIMICHURRI SAUCE 

• 1 cup of flat-leaf parsley picked from the stems 
• 2 peeled cloves of garlic, crushed  
• 2 tablespoons of oregano leaves 
• 1/3 cup of Extra Virgin Olive Oil
• 2 tablespoons of red wine vinegar 
• 1 teaspoon fresh ground black pepper
• 1 teaspoon of red pepper flakes
• Kosher salt 

1. Chop the parsley and oregano, then add the garlic, red wine vinegar, black and red peppers, and salt, and mix.
2. Slowly pour in the olive oil until the mixture thickens. 
3. Serve at room temperature.

* If you choose to use a blender, add the oil and vinegar before you add the herbs; if not, the herbs will burn and the sauce will turn black.

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