Spicy beef empanada with Sherry

THE HISTORY AND CULTURAL SIGNIFICANCE OF EMPANADAS

Empanadas have traveled far and wide, but their origins trace back to Spain—specifically Galicia—where they were traditionally made in large pie-style portions and filled with meats, seafood, or vegetables. The name comes from the Spanish word empanar, meaning “to wrap in bread,” which captures the essence of this versatile dish. As Spanish influence spread across Latin America, empanadas evolved to reflect local ingredients, techniques, and tastes—eventually becoming a beloved street food and household staple across countries like Argentina, Colombia, and Mexico.

More than just a snack, the empanada holds cultural meaning. It’s comfort food, party food, and travel food all in one—easy to prepare ahead of time and endlessly adaptable. In Spain, they often appear at celebrations and Sunday gatherings, while in Latin America, they vary by region and family recipe. And although fillings and sizes change, the principle remains the same: a handheld pastry that wraps flavor and history in every bite.

WHY EMPANADAS ARE A PERFECT PAIRING FOR SHERRY

Empanadas, with their rich fillings and flaky crusts, offer the kind of layered flavor that calls for an equally expressive wine. That’s where sherry comes in. Its wide range of styles—from crisp and saline to nutty and robust—makes it a natural match for foods that blend spice, fat, and texture, like a spicy beef empanada. Sherry’s umami-driven complexity doesn’t overpower bold ingredients; it complements them, elevating both pastry and filling in every bite.

In particular, dry styles like oloroso or palo cortado have the structure and depth to handle the savory richness of beef and the gentle heat of chili or paprika. The oxidative aging of these wines brings out notes of toasted nuts, dried fruit, and warm spices—flavors that mirror or balance those in the filling. And the wine’s acidity cuts through the dough, refreshing the palate and inviting the next bite.

SPANISH VS. MEXICAN EMPANADAS VS. ARGENTINIAN EMPANADAS: KEY DIFFERENCES

While empanadas are beloved across many cultures, those from Spain and Mexico reflect distinct culinary heritages. Spanish empanadas, especially those from Galicia, are typically larger and pie-like, often baked in rectangular slabs and sliced to serve. The fillings are usually savory but mild—think tuna with tomato and peppers, or minced pork with onion—seasoned with paprika or olive oil, but rarely spicy. The dough is breadier, often made with yeast, and baked to a golden, glossy finish.

Mexican empanadas, by contrast, come in handheld portions and are either baked or fried. Their fillings are bold and varied—ranging from spicy ground beef with cumin and chili to sweet offerings like pineapple or pumpkin. The dough tends to be more tender and pastry-like, especially when lard is used. In savory versions, the use of heat and spice is much more pronounced, making them an ideal match for fuller-bodied wines with layered complexity.

Argentinian empanadas offer yet another expression, deeply tied to regional traditions and ingredients. Each province has its own signature take, but most feature a delicate, flaky dough folded into a signature half-moon shape. Fillings typically highlight high-quality local beef—often minced and seasoned with paprika, cumin, olives, and hard-boiled egg—though chicken, ham and cheese, and even humita (sweetcorn) versions are also popular. Some are baked, others fried, but all are designed for hearty, satisfying bites.

This difference in style also impacts pairing choices. While a lighter fino or manzanilla might work with milder Spanish versions, a spicy beef empanada demands a wine that can handle richness, heat, and intensity. That’s where Lustau Rare Oloroso Emperatriz Eugenia excels.

WHY LUSTAU RARE OLOROSO EMPERATRIZ EUGENIA IS THE PERFECT PAIRING FOR SPICY BEEF EMPANADA

When it comes to pairing spicy beef empanadas, few wines rise to the challenge like Lustau Rare Oloroso Emperatriz Eugenia. This wine, drawn from a selection of exceptional barrels in Lustau’s oldest solera, offers richness, structure, and aromatic depth that perfectly complement the bold, savory filling and golden pastry of the empanada. The wine’s extended oxidative aging develops complex notes of roasted hazelnuts, warm spices, dried orange peel, and antique wood—all of which resonate with the toasted crust, seasoned beef, and spices like cumin or smoked paprika in the filling.

What makes this oloroso particularly well-suited is its dry, full-bodied character, which amplifies the umami of the meat while taming the heat from chilies or hot sauce. Its depth and warmth match the roasted tones of seared beef and caramelized onions, while the natural acidity refreshes the palate between bites. Unlike sweeter wines, which might clash with the spice, this rare oloroso provides a harmonious contrast—intense enough to hold its ground, yet elegant enough to let the food shine.

THE UNIQUE FLAVOR PROFILE OF LUSTAU RARE OLOROSO EMPERATRIZ EUGENIA

Lustau Rare Oloroso Emperatriz Eugenia is a benchmark wine within the category of dry, aged sherry. Named after the Empress of France who famously favored sherry wines, this oloroso comes from a solera established in 1921 and showcases the depth that only time can impart. Its profile is generous and noble—aromas of roasted nuts, tobacco leaf, spiced wood, and orange zest unfold into a palate that is concentrated yet balanced, dry yet layered with warmth.

What distinguishes this oloroso is its finesse. Despite its power and length, it maintains clarity and structure, avoiding heaviness. There’s no added sweetness—just the natural richness achieved through decades of oxidative aging in old American oak barrels. It’s this precise balance of weight, acidity, and savory complexity that makes it a wine capable of standing up to robust dishes like spicy beef empanadas, without overshadowing them.

BALANCING HEAT AND SWEETNESS: A HARMONIOUS FOOD AND WINE PAIRING

Spicy foods often pose a challenge for wine pairing—but sherry, particularly dry oloroso, offers an elegant solution. The seasoned heat of spicy beef empanadas—from chili powder, black pepper, or paprika—needs a wine that delivers depth without overwhelming alcohol, and richness without residual sugar. Lustau Rare Oloroso Emperatriz Eugenia meets that need with precision. It pairs effortlessly with the intensity of the filling, offering savory warmth and just enough roundness to soften the dish’s fiery edge.

Much of that harmony comes from the wine’s naturally high levels of glycerin, a natural compound accentuated by the wine’s oxidative aging that lends a smooth, almost velvety mouthfeel. This coating effect helps buffer the spice, creating a calming contrast and allowing the flavors to linger without becoming overwhelming. At the same time, the wine’s aromatic complexity—roasted nuts, warm wood, dried citrus—mirrors the depth of the dish, while its acidity keeps each bite feeling fresh. It’s a pairing built on balance, structure, and texture—a thoughtful response to bold, spiced cooking.

HOW TO MAKE SPICY BEEF EMPANADAS AT HOME

Making spicy beef empanadas at home might sound ambitious, but with a few simple techniques and quality ingredients, you can confidently recreate this classic dish. The real beauty of empanadas lies in their adaptability—once you’ve mastered the dough and filling, you can tweak spices, fillings, and cooking methods to match your taste or the style of wine you’re serving. Homemade empanadas offer a perfect base for pairing with a glass of sherry wine.

In the sections below, we’ll walk you through the key components: crafting the dough, building a deeply flavorful beef filling, and choosing the right cooking method. This recipe leans into warm spices like cumin, smoked paprika, and a touch of chili heat—perfectly designed to complement the rich, structured character of this Lustau Rare Oloroso.

ESSENTIAL INGREDIENTS FOR SPICY BEEF EMPANADAS

For the Dough

· 2½ cups all-purpose flour

· ½ cup unsalted butter (cold, cut into cubes)

· 1 large egg

· ⅓ cup ice water (plus more as needed)

· 1 tsp white wine vinegar (optional, for tenderness)

· 1 tsp salt

For the Spicy Beef Filling:

1 tbsp olive oil

· 1 small onion, finely chopped

· 2 garlic cloves, minced

· 1 lb (450 g) ground beef

· 1 tsp smoked paprika

· 1 tsp ground cumin

· ½ tsp dried oregano

· ¼ tsp chili powder or cayenne (adjust to taste)

· Salt and black pepper to taste

· ¼ cup chopped green olives (optional)

· 2 tbsp raisins (optional, for contrast)

· 1 hard-boiled egg, chopped (optional)

To Assemble::

· 1 egg yolk + 1 tbsp water (for egg wash, if baking)

· Neutral oil (for frying, if desired)

STEP-BY-STEP GUIDE TO PREPARING THE DOUGH AND FILLIN

A great empanada starts with a tender, flaky dough and a well-seasoned filling. For the dough, combine all-purpose flour, cold butter, a pinch of salt, one egg, and a splash of white wine vinegar. Gradually add ice water until the dough comes together. Keep all ingredients cold to encourage flakiness, then wrap the dough and chill it in the refrigerator for at least 30 minutes.

For the spicy beef filling, sauté chopped onions and minced garlic in olive oil until golden. Add ground beef and brown thoroughly. Season with smoked paprika, cumin, oregano, chili powder or cayenne, salt, and black pepper. Optional additions like chopped green olives, raisins, or chopped hard-boiled egg add contrast and complexity. Let the filling cool completely before assembly.

Roll out the chilled dough and cut into 5–6 inch rounds. Spoon in the cooled filling, fold into half-moons, and crimp the edges tightly to seal. If baking, place the empanadas on a parchment-lined tray and brush the tops with an egg wash (one egg yolk whisked with a tablespoon of water). Bake in a preheated oven at 375°F (190°C) for 25–30 minutes, or until golden brown.

BAKING VS. FRYING: WHICH METHOD WORKS BEST?

Both methods have their place, and the choice depends on the texture you’re after. Baked empanadas are golden and gently crisp, with a lighter, more delicate finish that pairs beautifully with structured wines like oloroso. They’re also easy to prepare in batches, making them perfect for entertaining. Don’t forget the egg wash before baking—it helps achieve a beautiful crust. Bake at 375°F (190°C) for 25–30 minutes, until golden and bubbling slightly at the seams.