Beef Empanadas

Day 11 of your Advent wine journey brings a hearty, flavorful dish perfect for pairing with your wine. These crispy, golden-brown empanadas are filled with seasoned ground beef, veggies, and melted cheese, making them a savory treat to complement your Day 11 wine. Serve them with fresh chimichurri sauce on the side to elevate the flavors even more—ideal for a festive dinner.

Yields: 6 servings

Ingredients:

Beef & Veggie Filling:

• 1.5 lbs ground beef
• 2 medium yellow onions, diced
• 2 red bell peppers, diced
• 1 cup beef broth
• 1.5 tbsp FYR Red Hot Sauce
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tbsp garlic powder

Empanadas:

• Empanada dough ball for 12-16 discs
• 2 cups shredded jack cheese
• 1 cup sliced green onions
• 1 quart frying oil
• Chimichurri sauce (for serving)

Instructions:

1. Prepare the Beef and Veggies: Preheat your fire to high heat (around 400°F) for direct cooking. Add a cast-iron skillet and preheat it for 2 minutes before cooking. Add the diced onions and bell peppers to the skillet and cook for 5-7 minutes until the onions are translucent. Pour in the beef broth and simmer for another 5-7 minutes, then remove the veggies from the skillet and set them aside. Next, add the ground beef, kosher salt, black pepper, garlic powder, and FYR Red Hot Sauce to the skillet. Cook until the beef is browned and all excess liquid has evaporated. Add the veggies back to the skillet and mix them with the beef. Transfer the mixture to a bowl, cover, and refrigerate for at least 1-2 hours to cool.
2. Assemble the Empanadas: Once the filling has cooled, stir in the green onions and shredded jack cheese. Place one empanada dough disc on a clean surface. Spoon a generous amount of filling into the center of one half of the disc. Carefully fold the other half of the disc over the filling to form a half-moon shape. Press the edges down gently to seal. For extra sealing, you can either press a fork along the edges or twist the outer layer for a more traditional look. Repeat with the remaining dough discs and filling.
3. Fry the Empanadas: Heat the frying oil in a Dutch oven to 350°F. Once the oil is hot, carefully add the empanadas in batches and fry for 1.5-2 minutes per side or until golden brown and crispy. Remove the empanadas from the oil and let them cool for 1 minute on a paper towel-lined plate.
4. Serve: Serve the empanadas with a side of fresh chimichurri sauce for dipping and enjoy with Day 11 Advent Wine.

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