Beef Empanadas
&
Argentinian Malbec

1. Mix the spices together with 1-2 tablespoons of lukewarm water until you have a paste. Set aside
2. Peel and finely chop the onions, pepper and garlic. Fry together.
3. When the onions start to become transparent, add the minced meat and season with salt and pepper while stirring regularly.
4. When the meat starts to cook (browns), add the spice paste and the tomato paste and sugar. Mix well and leave for another five minutes on a low heat.
5. Put the stuffing in a bowl, add the grapes, olives and the 300ml of beef stock. Mix well and leave to cool before placing in the fridge for at least three hours, or if possible, overnight.
6. Preheat oven to 250°C.
7. Place two tablespoons of filling on each pastry circle, without getting too close to the edges, and then press in 1/8th of a hard-boiled egg. Wet the edge of the circle with water, fold one side of the circle to cover the filling. Close the edges firmly to form a half-moon-shaped turnover. Cover the top of each enpanada with egg yolk.
8. Cover the baking tray with baking paper and place the empanadas on it without touching each other. Bake halfway through and remove from the oven when they are golden brown (15-20 minutes).
9. Serve very hot with an Argentinian red wine such as Malbec!

¡Buen provecho!

Malbec expresses more substance and power in hot climates, such as Argentina, where it is the king of grapes. Vinified on its own, it can lack finesse and flavour, especially if it lacks sun. This does not happen with Argentine Malbec.

These powerful, warm wines with a very ripe fruitiness can be drunk young, unlike the Cahors Malbecs where the sometimes astringent vegetal side will only diminish after 5 years.