Homemade and wholesome meet quick and easy-to-prepare.
A traditional recipe from the Province of Mendoza, Argentina, this Mendocino-style beef empanada is a must if you want to treat yourself to some authentic Argentinian food. Beef, olives and egg come beautifully together in a mix that is well balanced. Cumin and paprika give this recipe a final earthy profile that is typical of the Andes mountains.
Our beef empanada is truly a whole meal in itself, with little to no pairings needed to make you feel satiated. Some mixed greens on the side are a great option to round your plate, and so is a simple side of chimichurri if you are looking at adding an extra zing but don’t need an extra serving.
In Argentina you’ll often find empanadas as an appetizer at most restaurants and parties too, and you can easily assembly a groaning board or tray by cutting a few empanadas in half and mixing them with preserves, ferments, crudités or freshly cut veggies, and some dipping sauces.
