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Aarón Sánchez: Roasted Empanadas & Terrazas Reserva Cabernet Sauvignon

Aarón Sánchez for Terrazas de los Andes


Wine Pairing: Reserva Cabernet Sauvignon


Makes 20 empanadas:

1 to 2 fresh jalapeños, depending on desired heat level

4 tablespoons unsalted butter

2 medium shallots, diced

2 medium garlic cloves, minced

900 g Tuscan kale, centre stalks removed, roughly chopped

200 g Mexican crema or sour cream

170 g cream cheese, room temperature

64 g cup cotija cheese, grated

Salt and pepper, to taste

20 empanada discs, shop bought is fine

60 ml extra-virgin olive oil


. Roast jalapeños over an open flame such as your stove top, until charred and the skin is blistered. Put into a small ziplock bag and seal. Let rest for about 10 minutes or until cool enough to handle, then peel the skin, remove the seeds and dice.

. In a heavy bottomed saucepan over medium-high heat, melt the butter and then add the shallot and garlic, stirring occasionally for 2 to 3 minutes until softened. Add the roasted jalapeños and, working in batches, stir in the kale, until it is all wilted down.

. Reduce the heat to medium and stir in the crema, cream cheese and the cotija, stirring occasionally until everything is melted down and evenly mixed, about 3 to 4 minutes. Season with salt and pepper and taste. Remove from the heat and cool down in a bowl or pan in the fridge.

. Let the empanada dough sit at room temperature for 10 to 15 minutes and preheat an oven to 190°C.

. Lay the discs out on a clean worktop or chopping board. Using a spoon, place about 2 tablespoons of the cooled roasted jalapeño and kale filling near the centre of each disc. With a brush or your finger, brush a little water around outer edge of each disc to help seal. Fold one half of each disc over the filling to make a half moon shape and crimp the edges with a fork.

. Transfer the empanadas to an oven-safe pan, lined with greaseproof paper, with at least 2.5 cm of space between each empanada. Brush each one with extra-virgin olive oil and bake for 20 to 30 minutes (or until golden brown), rotating the pan halfway through.

. Serve immediately with a chimichurri-style sauce (see recipe below, if needed).



1 bunch coriander, chopped (leaves and stems)

½ bunch parsley leaves, chopped

⅓ fresh jalapeño, chopped

2 green onions, chopped

2 cloves garlic, peeled and chopped

½ tablespoon capers + 1 teaspoon caper liquid

120 ml blended oil

Salt to taste


1. Combine all ingredients in a food processor and puree.