Mendoza Gold Empanadas

Background and History

Originating from the sunlit vineyards of Mendoza, Argentina, Mendoza Gold Empanadas are a cherished culinary delight. This dish embodies the spirit of the Andean region, influenced by the local ingredients and the traditional techniques passed down through generations. The empanada, a type of baked or fried pastry, is filled with a savory mixture, offering a burst of flavor with every bite.

Mendoza's tradition with empanadas dates back centuries. These golden handheld pies were initially crafted to be easily transportable meals for workers in the lush vineyards. The filling typically includes ingredients like beef, onion, potato, and spices that reflect the tastes of the region.

Ingredients

• Flour - 3 cups
• Salt - 1 tablespoon
• Butter - 1/2 cup, chilled and diced
• Egg - 1, beaten
• Water - 3/4 cup, ice-cold
• Ground beef - 500 grams
• Onion - 2, finely chopped
• Potato - 1, diced
• Paprika - 1 teaspoon
• Cumin - 1 teaspoon
• Olive oil - 2 tablespoons
• Salt and pepper to taste
• Egg - 1, beaten (for brushing)

Preparation

Making the Dough

1. In a large bowl, mix the flour and salt.
2. Add the chilled and diced butter to the flour mixture, using a pastry cutter or your hands to combine until the mixture has a crumbly texture.
3. Incorporate the beaten egg into the mixture.
4. Gradually add the ice-cold water, mixing until a dough forms. Avoid overmixing.
5. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Filling

1. In a skillet, heat the olive oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the ground beef, cooking until browned.
4. Incorporate the diced potato and season with paprika, cumin, salt, and pepper.
5. Cover and simmer until the potato is soft. Allow the mixture to cool.

Assembly and Cooking

1. Preheat your oven to 375°F (190°C), linking to cooking timer for assistance.
2. Roll out the chilled dough on a floured surface to about 1/8 inch thickness.
3. Cut circles out of the dough using a round cutter or a small plate as a guide.
4. Place a tablespoon of the cooled filling onto one half of each dough circle.
5. Brush the edges with water, fold the dough over, and seal by crimping the edges with a fork.
6. Place the empanadas on a baking sheet lined with parchment paper. Brush each with the beaten egg for a golden finish.
7. Bake in the preheated oven for 20-25 minutes, checking at regular intervals until golden brown.

Serving Suggestions

Mendoza Gold Empanadas are best enjoyed hot and fresh from the oven. Pair them with a simple side salad of fresh greens and a glass of Malbec, the local wine of Mendoza, to complement the flavors. These empanadas also make for a delightful picnic treat or a hearty appetizer at gatherings.