Terrazas de los Andes Pairs Their Reserva Chardonnay 2019 with this Empanada Recipe
Transport yourself through taste to Mendoza, Argentina with traditional Argentinian recipes and wine pairings by Terrazas de los Andes. Dubbed the Argentine Napa, go to Terrazas de los Andes vineyards in Mendoza from the comfort of your home with a delectable, authentic dish paired with the latest vintage Reserva Chardonnay 2019.
The Chardonnay fruity notes and acidity when in contact with the palate are amazing and they beautifully pair with the fat content of these salmon-based pies balanced by the body of the wine aged in oak, providing more interesting flavors when it comes to pairing.
Salmon Empanadas Paired with Reserva Chardonnay
All-purpose flour – 1.1LB
Beef tallow or butter – 4.4OZ
Salt – .40OZ
Fresh Salmon- 1.1 LB
Onion – 7OZ
Garlic – 2 Cloves
Butter- 1.50 oz
Chopped Parsley- 0.70 oz
Red bell pepper-r 3.50 oz
Green pepper- 3.50 oz
Sea salt- to taste
Chopped spring onion- 3.50 oz
Black pepper- to taste
Smoked paprika – to taste
Boiled egg- 1 unit
1-Mound the flour on the table and make a well in the center.
2-Prepare a coarse salt and hot water brine and pour it in the well together with the fat melted in slightly warm water.
3-Mix well and knead until you have a smooth and soft dough, then make 2-in diameter rolls and let them rest for approximately one hour.
4-Cut the rolls into 0.8-in slices, make a little ball and use a rolling pin to stretch it up to approximately 4-in diameter.
5-Grill the salmon on both sides, start with a cold grill so it does not stick. Cook for about 5 minutes.
6-Flake and check that there are no bones left.
7-Sautée the onion and the chopped garlic and parsley in olive oil and butter.
8-Once the onion becomes translucid, add the grilled and chopped peppers (roast on the stove, peel and chop). Add the salmon and season.
9-Add the chopped boiled egg and spring onion to the filling (the spring onion must be raw).
10-Once the discs are ready, place a tablespoon of the filling on each of them, wet the edges with water, press them shut, and try that no air is left inside the pastry; crimp the edges and brush with egg.
11-Cook in hot oven, at approx. 392 ºF for 10 minutes.
12-Serve hot with sour cream or hot sauce.
About Terrazas de los Andes
Terrazas de los Andes was founded in 1996 in the heart of Mendoza, Argentina. In the early 1990s, Jean-Pierre Thibaud—president of Chandon Argentina, which was the first venture created by a Champagne house outside of France—had the vision that Mendoza could deliver world-class, quality still wines. In 1991, he reached out to a young French agronomist and oenologist from the Loire Valley, Hervé Birnie-Scott, to lead a team of bold men on a search for a refined varietal expression and explore the altitude cool-climate terroirs located in the terraces of the Andes mountains. Terrazas de los Andes is the pioneer of high-altitude viticulture and planted the first high elevation vineyards at 4,035 feet in the Uco Valley.
Surrounded by high peaks of the Andes, Terrazas de los Andes’ vineyards are located in the heart of Mendoza’s Luján de Cuyo and Uco Valley as well as in Salta, in the north. The estate’s nine unique terriors stretch over 525 hectares, its northernmost and southernmost parcels being located 575 miles apart. Terrazas’ Malbec vines are planted between 2,600 and 4,900 feet above sea level, in various locations around the province of Mendoza. The Cabernet Sauvignon is grown in the southern region of the Uco Valley and in Lujan de Cuyo, while Torrontés grapes are grown on the highest terraces at altitudes of over 5,900 feet, revealing the freshness of the Andes.
Terrazas de los Andes focuses on Reserva and Grand expressions of Malbec, Cabernet Sauvignon, Torrontés and Chardonnay and is renowned for producing world class wines.