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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
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Empanadas de Carne de Res

Estates Group


Ingredients

1 Tbs. vegetable oil
1/4 cup chopped onions
1/2 lb. ground beef
1/4 cup chopped pimento-stuffed olives
1/4 cup golden raisins
1 hard-boiled egg, chopped
1 clove garlic, minced
1/2 tsp. salt, or to taste
1 17 oz. package puff pastry sheets, thawed
1 raw egg
1 tsp. water


Instructions

Heat the vegetable oil in a 10-inch skillet. Add the onion and saute for 2 minutes, until the onion turns translucent. Add the ground beef, and brown for about 4 minutes, until the beef is completely cooked. Add the olives, raisins, egg, garlic and season with salt. Stir to combine well, then remove from the heat and cool slightly. Heat your oven to 350 degrees. On a floured surface, unfold one of the sheets of puff pastry, and roll out with a rolling pin so that the folds are no longer visible. Sprinkle a bit of extra flour on the top surface of the pastry for easier rolling.

Use a 5” to 6” round cutter or template to cut out circles from the dough. If the dough seems too small to yield 4 circles per sheet of puff pastry, simply roll the pastry a bit thinner and wider. In a separate small bowl, whisk together the raw egg and water. Set aside.

Fill each pastry circle with 2-3 Tbs. of the meat mixture. Pinch the edges of the circle together well to seal and form a half-moon shape. Place the empanada on a parchment lined baking sheet, and seal the empanadas once again by pressing down the pinched edges with the tines of a fork. Once all the empanadas are well sealed, brush the top and edges with the egg mixture.

Bake the empanadas in the oven for 15 to 20 minutes, until they are golden brown. Cool slightly before serving.



    Suggested Pairings

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