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Spanish Beef Empanadas Paired with Tarantas Tempranillo Crianza Prep: 30 min. | Cook: 30 min. | Servings: 2-4 people Photo by Núria Farregut, Spanish Recipes by Nuria 1 T olive oil ½ small onion, diced ¼ lb. ground beef (or ½ cup of Beyond Beef substitute for vegetarians) ⅛ C raisins (optional) 1 T ketchup or tomato paste ¼ tsp. ground cinnamon Pinch of sea salt and ground pepper 2 T Tarantas Tempranillo Crianza ½ rolled piecrust (store-bought refrigerated, handmade or boxed) 1 large egg, beaten with 2 T water 1. Heat oven to 375 degrees F. Heat the oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add the Tarantas Tempranillo Crianza to the skillet. Let the wine bubble off most of the liquid. Add the beef and cook until no longer pink, about 4 minutes. (If using Beyond Beef substitute, skip this step as it will overcook. Just add this into the next step to heat through). Stir in the raisins, ketchup or tomato paste, cinnamon, salt and pepper until mixed. Take mixture off the heat and set aside. 2. Roll out the piecrust and cut 2.5-inch circle pieces either by hand or by using a cookie cutter. Divide the filling among the circles and have the beaten egg, water, and a fork ready to use. Brush each circle’s edge with water and fold the dough over in half, sealing the edges with your fingers. Then take the fork and use it to crimp the edge, all the way around, sealing the dough. 3. Transfer to a baking sheet and brush each empanada with the egg wash. Bake until golden, about 20-25 minutes. Let cool for 5 minutes before serving. Louisa Nicholson 22
S oups ide Dishes, & Salads 23
Page 2 and 3: e are delighted Wto present the awa
Page 4 and 5: About Tarantas Wines The Tarantas b
Page 6 and 7: Tarantas Monastrell The Monastrell
Page 8 and 9: Tarantas Sparkling Rosé Made from
Page 11 and 12: ine-Based WCraft Cocktails
Page 13 and 14: Sparkling Blackberry Made with Tara
Page 15 and 16: Thyme Honey & Lemon Sparkling Wine
Page 17 and 18: T apas / Small Plates
Page 19 and 20: Manchego Flan with Spicy Chorizo, S
Page 21: Smoked Cod Mousse Photo by Núria F
Page 25 and 26: Colorful Kale & Quinoa Salad Paired
Page 27 and 28: Photo by Derek Sarno, Wicked Health
Page 29: Twice Sparkling Chilled Leek & Pota
Page 32 and 33: Gambas Al Ajillo on a Bed of Israel
Page 34 and 35: Red Wine Braised Honey Glazed Short
Page 36 and 37: 36 Pan Roasted Salmon & Fennel over
Page 38 and 39: Chorizo in Cream Sauce over Rigaton
Page 40 and 41: Salted Chocolate Torta with Tempran
Page 42 and 43: Empanadas Strudel with Rosé Berrie
Page 44 and 45: Sparkling Wine Cupcakes Photo by Ca
Page 46 and 47: Sparkling Sorbet Photo by Caroline

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