Empanadas are a labor of love, the “Sunday sauce” of Argentinian cuisine. And they are worth every bit of effort. This version uses decadent Osso Buco, but you can substitute bone-in short ribs or even diced filet mignon if you dare! The spicy tomato sauce balances the richness of the Osso Buco and keeps us going back for more.
We pair this dish with the AMERI Organic Red Blend, a lovely blend of Malbec, Cabernet Sauvignon, Merlot, and Syrah that begs to be enjoyed with red meat.
Braised Osso Buco Empanadas with Spicy Tomato Sauce
6 cups of all-purpose flour
½ cup of lard or butter
3 lbs of Osso Buco
2 medium yellow onions
½ cup of sliced carrots
Half a cup of red wine
2 cans of diced tomatoes
2 medium bell peppers
Red chili pepper flakes, to taste
¼ tsp ground red pepper (cayenne)
Kosher salt and pepper to taste
Make a dough by combining 2 cups boiling water, 4 ounces lard (or butter), and 1 1/2 teaspoons salt in a large mixing bowl. Stir until the lard melts and the salt dissolves. Cool to room temperature. Gradually stir in the flour with a wooden spoon until the dough comes together. Knead for a minute or two on a floured surface until the dough is firm and smooth. If it’s sticky, add more flour to the surface. Wrap and refrigerate for 1 hour or overnight.
Preheat the oven to 325 degrees F.
Season the Osso buco with salt and pepper. Heat a large oven-safe pot, like a dutch oven for instance, and over high heat sear the meat on both sides. Remove when browned on both sides.
Then, add the onions, carrots, and bell peppers. Cook for 5 minutes or until the vegetables begin to caramelize. Place the meat back to the pot. Deglaze with red wine, then cover and transfer to the oven. Bake until tender, about 2 ½ – 3 hours.
Let it cool down, then remove the bones and shred the meat and vegetables with a fork. Season with salt and pepper as needed.
In a small saucepan, gently heat the tomatoes. Add the ground red pepper, red chili pepper flakes, olive oil, and vinegar. This will be a light sauce.
Divide the chilled dough into 1-ounce pieces and form into 2-inch diameter balls. Roll each piece into a 4 1/2-inch circle. Lay circles on a baking sheet lightly dusted with flour.
Moisten the outer edge of each round with water. Put about 2 tablespoons filling in the center of each round. Wrap the dough around filling to form empanada, pressing the edges together. Finish by pinching little pleats or crimping with a fork.
Heat oven to 375 degrees. Place the empanadas on a parchment-lined baking sheet, about 1 inch apart. Brush tops lightly with lard or butter and bake on top shelf of oven until golden, 10 to 15 minutes.
Serve warm with the spicy tomato sauce and accompany with AMERI Organic Red Blend. Bon Appetit!
This recipe was shared with us by the chef at Gaia in Argentina. Cheers and enjoy the world!
Then, enjoy with Domaine Bousquet Organic Red Blend wine!