Empanadas
Tempera at the table: enjoy the perfect balance between Tierra, our alcohol-free red blend made with beetroot and fennel seeds, with refined peppery notes, and the rich, generous flavors of beef empanadas. This combination emphasizes the depth of Tierra's aromas while simultaneously enhancing the spiciness of this classic South American dish. (Serves 2)
Ingredients
- 330 g flour
- 65 g butter or lard
- 100 ml water
- 30 g cornstarch
- ⅔ onion
- ⅔ red bell pepper
- 1 tbsp butter or lard
- ⅓ clove of garlic
- 1 sprig of rosemary
- 1/3 tsp tomato puree
- 300 g beef steak (cut into small pieces)
- 25 g green olives
- 2 hard-boiled eggs
- 1 spring onion
- ⅓ bunch of parsley
- Pinch of oregano, cumin, chili powder
- Salt and pepper
Preparation method
- Make the dough: mix everything until smooth, let it rest in the refrigerator for 2 hours.
- Sauté the onion, bell pepper, garlic, and rosemary in butter. Add the tomato paste. Simmer for 20 minutes.
- Blanch the meat and add it to the vegetables. Add the olives, eggs, spring onions, and herbs. Let cool.
- Roll out the dough (2 mm). Cut out circles of about 11 cm.
- Fill each circle with 1 tablespoon of filling. Fold it closed, and press the edges together with a fork.
- Bake for 10 minutes at 220°C. Serve with a glass of Tierra.
