Zinfandel Paired with Savory Beef Empanadas

Celebrate the vibrant flavors of spring with a dish that’s not only comforting but also packed with rich, savory goodness. These golden, flaky empanadas are filled with tender, spiced beef, slow-cooked to perfection. Baked to a satisfying crisp and bursting with taste, they pair beautifully with Frank Family’s Chiles Valley Zinfandel. Its bold notes of blackberry, subtle hint of spice, and smooth finish make it an ideal companion for this delightful dish.

Ingredients: Dough

4 1/2 cups	Unbleached all-purpose flour
3 tsp	Salt
2 sticks (1 cup)	Unsalted butter
2	Large eggs
2/3 cups	Ice water
2 tbsp	Distilled white vinegar

Ingredients: Filling

1/2	Medium onion (finely chopped)
1 tbsp	Olive oil
1	Garlic clove (finely chopped)
1 tsp	Ground cumin
3/4 tsp	Dried oregano
1/2 tsp	Salt
1/4 tsp	Pepper
2-3	Currants (based on sweetness preference)
1 1/2 tsp	Chopped pimento-stuffed olives
1 can (14 oz)	Crushed tomatoes
1 lb	Ground beef

Instructions: Dough

1. In a large bowl, combine the flour and salt. Then, use your fingertips or a pastry blender to work in the butter until the mixture resembles a coarse meal, with some pea-sized lumps of butter remaining.
2. Whisk together the egg, water, and vinegar in a small bowl using a fork. Pour this mixture into the flour mixture and stir gently with the fork until everything is just combined.
3. Transfer the mixture to a lightly floured surface and mix it together. Then, using the heel of your hand, knead it gently once or twice—just enough to combine the dough smoothly.
4. Form dough into two flat rectangles and chill them, each wrapped in plastic wrap, for at least 1 hour. The dough can be chilled for up to 6 hours in total. 

Ingredients: Filling and Assembling

1. Preheat oven to 400ºF and put oven racks in the upper and lower thirds of the oven.
2. In a heavy medium skillet, heat olive oil over medium heat and sauté the onion, stirring often, until it becomes soft. Then, add the garlic, cumin, and oregano and continue to cook for another minute, stirring to combine the flavors.
3. Mix in the beef and cook it, breaking apart any lumps with a fork, until it turns brown and is no longer pink, which should take about 4 minutes.
4. Add currants, olives, ½ tsp salt, ¼ tsp pepper, and tomatoes, then cook, stirring occasionally, until the liquid is reduced but the mixture is still moist, about 5 minutes. 
5. Lay a large sheet of plastic wrap on a dampened work surface (to help keep the plastic in place), then roll out an empanada disk on the plastic wrap to measure about 6 inches. Place 3 tbsp meat mixture on the disk. Moisten the edges of the disk with water and fold over to form a semicircle, then crimp with a fork. 
6. Gently brush the empanadas with egg wash and place them in the upper and lower thirds of the oven. About halfway through baking, switch the positions of the baking sheets to ensure even cooking. Bake until they turn a golden brown, which should take around 25 minutes. Once done, transfer the empanadas to a wire rack and allow them to cool for at least 5 minutes.
7. Enjoy warm or at room temperature!