In Argentina and at Casa Argento, we love serving Empanadas as an appetizer – it's the perfect way to kick-start a party and your appetite, especially with a glass of Malbec. Empanadas are stuffed pastry pillows or triangles and can consist of many things such as meat, vegetables, fish, fruit and cheese. We hope you enjoy our favorite Empanada recipe from Casa Argento at your next party with friends and family – Salud.

250g puff pastry
1 Egg (whisked to paint the empanadas)

Filling

2.5 pounds Ossobuco meat with bone (can be replaced with beef steak)
300g Onions, half diced, half julienned
150g Chopped red pepper
50g Chopped celery
150g Chopped carrots
1/2 teaspoon Dried oregano
1/2 teaspoon Paprika
1/2 teaspoon Chili powder
7 ounces Argento Malbec

Sauce

200g fresh tomatoes
1 teaspoon Olive oil
100g Chopped red onions
1/2 teaspoon Ground chili
Pinch of Dried oregano
1/2 teaspoon Dried thyme

Filling

Heat olive oil in a frying pan, cook the ossobuco meat until golden brown and add a pinch of salt and pepper. Add 150g of diced onion, and then add the chopped red pepper, carrots and celery. Add the Argento Malbec and let the alcohol evaporate. Add enough water to almost cover the meat, cover and cook on low flame for 2 1/2 hours. When the meat can be easily cut, chop it into small pieces, add the julienned onions, and cook until everything mixes together. Let cool, the filling is now ready.

Sauce

Peel the tomatoes and onions and dice them in small cubes. Heat the olive oil in a pan, add the onion and cook until transparent. Add the tomatoes, chili, oregano and thyme. Cook for 15 minutes adding salt and pepper to taste.

Empanadas

Roll the puff pastry flat and cut in circles of approx 13 cm of diameter, place a tablespoon of filling on one side of the circle. Dip a finger in water and pass it on the edge of half of the pastry. Fold the pastry, press together to close, and you are now ready for the "Repulgue" (braiding the edge of the empanada). To fold the repulgue, think of triangles. Start at one corner of the empanada, and fold a triangle of dough from the seal edge down over itself. Press down to seal it, extended that part of the dough a bit as your press on it, and fold down a second triangle right next to the first. Press it down to seal and repeat, continuing all the way around the edge. The last triangle can be tucked underneath the edge if necessary. Brush the empanadas with whisked egg and place on an oven tray. Cook for 12 minutes in a pre-heated oven at 355°F.

Serve the empanadas accompanied by a small dish of the hot tomatoes and onion sauce.