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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
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Traditional Chilean Empanadas

Estampa


Ingredients

4 1/2 cups all-purpose flour
1 1/2 tsp. salt
1/2 cup shortening
1 1/4 cups water, or as needed
2 Tbs. olive oil
1 small onion, chopped
1 1/2 lbs. ground beef
1 pinch salt
2 Tbs. paprika
1 Tbs. cumin
1/2 tsp. ground black pepper
1/2 cup raisins
1 Tbs. white vinegar
2 hard-cooked eggs, peeled & chopped
1 quart oil for frying, as needed


Instructions

In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.

Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.

Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.

Heat oil in a deep-fryer to 365 degrees. Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.



    Suggested Pairings

  1. Westerly
    2011 Sauvignon Blanc
    Westerly
    Happy Canyon
    Santa Barbara County

    $16.00

    $30.00
    90 - Wine Enthusiast
    id: 2365
    Gold
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