by Teresa and Eugenio Meschini of Famiglia Meschini Wines
An asado or Argentine barbecue is a sacred tradition that typically starts with empanadas. They are eaten casually, usually served in a napkin. Here is our favorite recipe for beef empanadas. Feel free to improvise with fillings of your own. Some of our favorites are roasted peppers with manchego cheese, caprese or spinach and feta.
There is absolutely nothing more delicious than hot empanadas out of an oven be it adobe or conventional. Share them with your family and friends and of course, a beautiful malbec from Famiglia Meschini. We recommend Famiglia Meschini Malbec Reserva with the beef empanadas.
Read an article submitted by Meschini about their family and wines. “Why the Famiglia in Famiglia Meschini?”
Eugenio and Teresa are husband and wife producers and importers of Famiglia Meschini wines and residents of Minneapolis. You can often find them sampling their wines in the store on the weekends sometimes with their dog, Luigi when they are not driving the soccer carpool.
|2 onions diced|
|1 pound ground beef — not too lean|
|2 teaspoons Hungarian sweet paprika|
|1 teaspoon ground cumin|
|3/4 teaspoon hot paprika|
|1/2 teaspoon crushed red pepper flakes|
|2 hard boiled eggs chopped|
|Salt to taste|
|Package of empanada dough discs *|
|*Empanada discs can be bought from some import stores. We get ours from Bills Imported Foods on Lake and Aldrich street in Minneapolis.|