Crispy dumplings with a savoury filling – the perfect wine pairing
Empanadas are a culinary classic from South America, filled with succulent beef, aromatic spices and the special flavour of olives. The crispy coating and the spicy, slightly savoury filling make them a perfect treat – whether as a snack, starter or main course. But which glass of wine goes best with it? We have the perfect wine recommendations for this fiery flavour experience!
Which wines go best with this meal?
Empanadas with beef filling are a powerful, spicy dish with intense flavours of roasted meat, cumin, paprika and hearty olives. This combination calls for a wine with good structure, fruity notes and a balanced acidity to balance out the spicy filling. Tannins should be present, but not too dominant, so that they do not dry out the empanada pastry shell.
1st Carménère from Chile (main recommendation)
➡ Why? The spicy, slightly peppery character of Carménère harmonises perfectly with the spicy meat filling. Flavours of black cherry, paprika and dark chocolate complement the hearty notes of the olives, while the fine tannins perfectly balance the buttery dough of the empanadas. ✔ Recommended region: Colchagua Valley, Chile
2. malbec from Argentina
➡ Why? Malbec offers intense flavours of blackberry, plum and dark spices. Its soft tannins and full body go perfectly with the spicy beef filling and emphasise the roasted flavours of the pastry. ✔ Recommended region: Mendoza, Argentina
3. tempranillo from Spain
➡ Why? A young Tempranillo with notes of ripe red fruit, vanilla and a fine spiciness brings a beautiful balance of fruitiness and acidity that perfectly complements the meat and olives. ✔ Recommended region: Ribera del Duero, Spain
The recipe:
Empanadas with spicy beef filling and olives
Cooking utensils
- 1 Large bowl for the dough
- 1 Rolling pin
- 1 Pan for the filling
- 1 Baking tray with baking paper
- 1 Pastry brush
Ingredients
For the dough:
- 250 g Flour
- 100 g Butter cold, diced
- 1 Egg
- 1 tsp salt
- 4 Tbsp cold water
For the filling:
- 200 g Minced beef
- 1 small onion finely diced
- 1 Garlic clove pressed
- 1 teaspoon cumin
- 1 teaspoon paprika powder
- ½ teaspoon chili flakes optional
- 6 green olives cut into rings
- 1 tablespoon tomato paste
- 50 ml Beef broth
- Salt & pepper to taste
- 1 Egg for coating
Preparation
Prepare the dough:
- Mix the flour and salt in a bowl.
- Cut the cold butter into pieces and work into the flour with your fingers until you have a sandy consistency.
- Add the egg and cold water and knead into a smooth dough.
- Wrap the dough in cling film and leave to rest in the fridge for 30 minutes.
Prepare the filling:
- Sauté the onions and garlic in a pan with a little oil.
- Add the minced meat and fry until crumbly.
- Add the tomato purée, spices and olives and deglaze with the beef stock.
- Simmer for 5 minutes, then leave to cool.
Shape & bake empanadas:
- Roll out the dough and cut out circles (approx. 10 cm in diameter).
- Place 1 tablespoon of filling in the center of each, moisten the edges with water, fold together and press firmly.
- Brush with beaten egg.
- Bake at 200 °C (top/bottom heat) for approx. 20 minutes until golden brown.
Recommended side dishes
- Classic chimichurri (fresh herbs, garlic, vinegar, oil)
- Black beans with lime
- Tomato salsa with coriander
