📝 About This Recipe
This elevated take on the Latin American classic marries the buttery, melt-in-your-mouth richness of A5 Wagyu beef with the bright, saline pop of Sicilian Castelvetrano olives. Encased in a delicate, lard-infused pastry that shatters upon impact, the filling is seasoned with traditional cumin and smoked paprika to honor its heritage while pushing the boundaries of luxury. This dish represents the pinnacle of Latin American fine dining, balancing rustic soul with sophisticated technique.
🥗 Ingredients
The Pastry (Masa)
- 3 cups All-purpose flour (sifted)
- 6 tablespoons Iberico pork lard or chilled butter (cubed and very cold)
- 1 Egg yolk (beaten)
- 3/4 cup Warm salted water (dissolve 1 tsp salt in the water)
The Wagyu Filling (Pino)
- 1 lb Wagyu beef (Picanha or Ribeye cut) (hand-diced into 1/4 inch cubes)
- 2 large White onions (finely minced)
- 1/2 cup Castelvetrano olives (pitted and sliced into rounds)
- 2 tablespoons Beef tallow (for sautéing)
- 1 tablespoon Smoked Spanish Paprika (Pimentón) (sweet or bittersweet)
- 1 teaspoon Ground Cumin (toasted and freshly ground)
- 1/4 cup Beef bone broth (reduced to a glaze)
- 4 pieces Hard-boiled quail eggs (halved)
Smoked Chili Emulsion
- 1 cup Grapeseed oil
- 2 pieces Dried Morita chilies (rehydrated and deseeded)
- 1 Egg yolk (room temperature)
- 1 tablespoon Lime juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the dough by mixing flour and cold lard in a large bowl. Use your fingertips to rub the fat into the flour until it resembles coarse sand.
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2
Add the egg yolk and gradually pour in the warm salted water. Knead gently until a smooth, elastic dough forms. Wrap in plastic and chill for at least 30 minutes.
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3
In a heavy-bottomed skillet over medium heat, melt the beef tallow. Add the minced onions and cook slowly for 15-20 minutes until translucent and slightly caramelized.
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4
Increase heat to high. Add the hand-diced Wagyu beef. Sear quickly for 2-3 minutes; the goal is to brown the exterior while keeping the fat luscious.
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5
Stir in the paprika, cumin, and salt. Pour in the reduced bone broth glaze and stir to coat. Remove from heat immediately.
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6
Fold in the sliced Castelvetrano olives. Spread the mixture on a tray and refrigerate until completely cold. This is crucial for a juicy empanada.
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7
For the emulsion: Blend the Morita chilies, egg yolk, and lime juice. Slowly drizzle in the grapeseed oil while blending until a thick, smoky mayonnaise forms.
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8
Roll out the chilled dough to 1/8 inch thickness. Cut into 5-inch circles using a ring cutter.
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9
Place a generous tablespoon of the cold Wagyu filling in the center of each circle. Top with half a quail egg.
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10
Moisten the edges with water, fold the dough over, and seal. Use the 'repulge' technique (folding the edge over itself) or a fork to create a tight decorative seal.
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11
Preheat your oven to 400°F (200°C). Brush the empanadas with an egg wash (1 egg beaten with a splash of milk).
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12
Bake for 15-18 minutes until the pastry is a deep golden brown and shimmering from the rendered Wagyu fat.
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13
Let the empanadas rest for 5 minutes before serving to allow the juices to settle. Serve with a dot of the smoked chili emulsion and a sprig of micro-cilantro.
💡 Chef's Tips
Always hand-dice your Wagyu rather than using ground meat to preserve the texture of the fat. Ensure the filling is completely cold before stuffing; otherwise, the steam will tear the raw dough. For the flakiest crust, do not overwork the dough—stop as soon as it comes together. If you cannot find Iberico lard, use high-quality European-style butter with high fat content. To prevent leaking, ensure no filling or fat touches the edges of the dough before sealing.
🍽️ Serving Suggestions
Pair with a robust Argentine Malbec or a smoky Mezcal Negroni. Serve alongside a bright citrus and fennel salad to cut through the richness of the beef. Present on a warm slate stone or a wooden board for a rustic yet refined aesthetic. Offer a side of 'Chimichurri Rojo' for guests who prefer an extra acidic punch.