Beef-and-Onion Empanadas
These traditional Argentine empanadas are filled with a mixture of ground beef, smoked paprika, green olives and cumin, then baked until golden. Slideshow: More Latin American Recipes
June 2014
Gallery
Credit:
© Fredrika Stjärne
Recipe Summary
Ingredients
Directions
Make Ahead
The baked empanadas can be refrigerated overnight or frozen for 2 weeks; rewarm in a 350° oven.
Suggested Pairing
Mendoza's signature empanadas are terrific with its signature wine. Try these with a bold, fruit-forward Malbec from the Uco Valley.