Original Plant Based empanada recipe to be enjoyed with a Malbec wine.

The versatility of Argentina’s flagship grape allows -in addition to the traditional combinations with meats or pastas with strong sauces- to play with more innovative variations, betting on novelty and less conventional combinations. to play with more innovative variations, betting on novelty and less conventional combinations..

So we have come up with a recipe to celebrate Malbec that combines the traditional format of the empanada with different ingredients that invite you to try.
Here we share with you the products and steps to make delicious empanadas. plant-based.As a special wine for this dish we have selected Trumpeter Malbec Syrahyoung and markedly fruity.
In it, Plum notes are combined with hints of violet and a very delicate smokiness.
The short oak ageing makes it juicy and gives it good length.
A vibrant and expressive red that will be in perfect harmony with these empanadas. flavorful and light in texture.Ingredients for the dough2 cups flour; 1 teaspoon salt; 1/2 cup warm water; 1/2 cup oil.Ingredients for the filling1 cup cooked lentils; 1 onion, chopped; 2 cloves garlic, chopped; 1 red bell pepper, chopped; 1 carrot, chopped; 1/2 cup tomato sauce; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1 tablespoon oil; salt and pepper to taste.Instructions

To begin, prepare the dough: in a bowl, mix the flour and salt.
Add the warm water and oil and mix well until the dough is smooth and elastic.
Cover with a cloth and let it rest for 30 minutes.

Meanwhile, prepare the stuffing: in a large skillet, heat the oil over medium heat.
Add the onion, garlic, bell bell pepper and carrot and sauté until tender.
Add the tomato sauce, cumin, oregano, salt and pepper and mix well. Add the cooked lentils and mix again.
Then preheat the oven to 200°C.

Next, roll out the dough on a floured surface and cut circles of approximately 12 cm in diameter to place a tablespoon of filling in the center of each circle of dough.
Moisten the edges with water and close the empanadas, forming a semicircle.
Press the edges with a fork to seal them or make the repulgue in the traditional way.

Then place the empanadas on a baking sheet and brush with beaten egg to brown them.
Finally, bake for 20 to 25 minutes, or until they are golden brown and crispy and can be served either hot or cold.