Dry-aged Beef Rib Empanadas Recipe
red wine, avocado salsa, chimichurri aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Empanada Dough
For the Filling
For the Avocado Salsa
For the Chimichurri Aioli
Method
For the Empanada Dough
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs. In a small bowl, beat the egg and mix it with cold water. Gradually add the egg mixture to the flour mixture, stirring until the dough forms. Knead briefly until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
For the Filling
- 2
Prepare the Filling
In a skillet over medium heat, add a little oil and sauté the chopped onion until translucent, about 5 minutes. Add minced garlic, cumin, paprika, salt, and pepper. Cook for an additional minute until fragrant. Add the shredded dry-aged beef rib and mix until heated through. Remove from heat and let cool.
For the Avocado Salsa
- 3
Mix the Salsa
In a medium bowl, combine diced avocados, tomato, red onion, cilantro, and lime juice. Gently toss and season with salt to taste. Set aside.
For the Chimichurri Aioli
- 4
Prepare the Aioli
In a bowl, whisk together mayonnaise, chopped parsley, minced garlic, red wine vinegar, and olive oil until smooth. Season with salt to taste. Refrigerate until ready to serve.
Assemble and Cook the Empanadas
- 5
Fill and Bake
Preheat the oven to 400°F (200°C). Roll out the empanada dough on a floured surface to about 1/8 inch thick. Cut out circles using a biscuit cutter. Place a tablespoon of the beef filling in the center of each circle. Fold the dough over and crimp the edges to seal. Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.
