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Pairings and Recipes

Beef and chorizo empanadas with Beronia Rioja Tempranillo

Beef and chorizo empanadas with Beronia Rioja Tempranillo
Beef and chorizo empanadas with Beronia Rioja Tempranillo

Ingredients:

For the filling

  • 3 garlic cloves, minced
  • ½ onion, diced
  • 250g beef mince
  • 400g chorizo sausage
  • 1 potato
  • 1 tbsp tomato paste 
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 500ml chicken stock
  • Salt, to taste

For the empanada dough

  • 350g plain flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tbsp sugar
  • 160ml water
  • 113g unsalted butter, room temperature and diced
  • 4 tbsp orange juice
  • Vegetable oil, to fry

For the chimichurri 

  • 50g parsley, finely chopped 
  • ½ shallot, finely chopped 
  • 1 garlic clove
  • 1 tsp chilli flakes
  • 1 tsp dried oregano
  • 75ml olive oil
  • 50ml red wine vinegar (or to taste)
  • Salt, to taste 

Method:

  1. Fry off the beef and chorizo in a pan with some oil. Once they’re nice and crispy, remove with a slotted spoon and set aside.
  2. Add onion and garlic, saute for a few minutes until fragrant and soft. Add the potato, and cook for a further couple of minutes over medium heat. 
  3. Add the meat back in, along with the tomato paste and seasonings. Top up with the stock, then let it simmer over low heat for 15 minutes or until thickened. Remove from the heat, and let cool.
  4. Meanwhile, make the chimichurri. Combine everything in a bowl, and adjust the seasonings as necessary.
  5. For the pastry, add all the dry ingredients and butter to a food processor. Pulse until combined, then add the water and orange juice. Pulse until it comes together to form a dough. 
  6. Tip out onto a floured surface, then briefly knead until it forms a ball. Wrap in clingfilm or cover with a tea towel, and let rest for 20 minutes.
  7. Roll out into a large rectangle, then cut into circles. Fill the centre of the circle with the cooled chorizo filling, then fold over into a half moon shape. Pinch the edges shut, then go around the edge with a fork. 
  8. If they’re feeling soft and difficult to handle, pop into the fridge briefly before frying. 
  9. Preheat the oil to 180 C. Carefully add each empanada to the oil, fry on both sides until golden brown and slightly puffed. Serve with the chimichurri, and enjoy with a glass of Beronia Rioja Tempranillo!

 Recipe by Spencer Lengsfield @spencooks.