Flaky Beef Empanadas
Santiago Garat makes these flaky beef empanadas the traditional way—by hand-chopping the beef for the filling. He cooks the meat in lard, so it’s extra succulent. Slideshow: Great Game Day Snacks
The baked empanadas can be refrigerated overnight. Reheat in a 350° oven.
Rendered lard is available at farmers’ markets and specialty butcher shops.
Empanadas and Malbec are a classic Argentinean pairing, with good reason—the juicy wine is excellent with beef.