Steak, Onion, Porcini Mushroom and Imperial Stout Filling
This is a classic filling found all over Buenos Aires, Argentina. The addition of a Stout, in this case Imperial Stout gives extra depth and enhances the natural umami of the mushroom, onions and garlic, that meld together to make a stew like filling. This Steak, Onion, Porcini Mushroom and Imperial Stout Filling is then stuffed and folded with an Empanada Dough, and either baked or fried. They can be made small, perfect for a appetizer at a party or large, about the size of your hand and served as a meal, much like a Cornish Pasty. The filling can be made in advance to make the process easier.
Makes: enough filling for 2 batches of empanada dough, can be made into small bite size Empanadas or larger dinner size Empanadas.
Adapted from BeerAdvocate Magazine: Cuisine à la Bière | Aug 2013 | Issue #79
Beer Empanadas with a Steak, Onion, Porcini Mushroom and Imperial Stout Filling, playing up the classic Steak & Mushroom Empanada.
| Servings | Prep Time |
| 4 guests | 15 minute |
| Cook Time |
| 45 - 60 minute |
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Beer Empanadas with a Steak, Onion, Porcini Mushroom and Imperial Stout Filling, playing up the classic Steak & Mushroom Empanada.
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Ingredients
Steak, Onion, Porcini Mushroom and Imperial Stout Filling Ingredients:
- 12 ounce Imperial Stout, such as Dogfish Head World Wide Stout, Palo Santo Marron Brown Ale or other Imperial Stout
- 2 ounce mushrooms, dried, preferably porcini or morel
- 3 tablespoon oil, olive
- 1 pound beef, top sirlon, cut in 1/2 inch cubes
- 2 each onions, yellow peeled and sliced
- 2 each bay leaves preferably fresh
- 5 each garlic, cloves, roasted and peeled
- 2 each eggs, extra large hard boiled, shelled and cut into eighths (optional)
- 20 each olives, cured and pitted (also optional)
Empanada Ingredients:
- 1 recipe Empanada Dough recipe HERE
- 1 recipe Egg Wash recipe HERE
Servings: guests
Units:
Instructions
Steak, Onion, Porcini Mushroom and Imperial Stout Filling Directions:
- Start by rehydrating the dried mushrooms in the Imperial Stout, letting both sit in a small bath for 20 – 30 minutes. In a skillet or Dutch oven, over medium-high heat, add the oil and brown off the cubed beef, seasoning lightly with salt. Once browned on all sides, remove with a slotted spoon to a bowl and let sit. Next, add the sliced onions and bay leaves, seasoning lightly with salt and dropping the heat to medium. Slowly caramelize the onions to a dark brown color, about 12 minutes. When the onions begin to turn golden brown, add in the chopped roasted garlic and the cooked meat. Dice the mushrooms, add the fungus with the Imperial Stout to the pot, and turn down the heat to cook on low, until the mixture forms a stew-like consistency. This will take about 30 minutes on the stove, stirring occasionally. Or set in the oven at 325°F | 163°C covered with a tight-fitting lid for an hour. The finished filling will be still moist, but more of a gravy consistency. Chill the filling down to room temperature, then place into a container and refrigerate until cold. This mixture can be made in advance and will get better the second day, like a good stew.
Empanada Directions:
- Make the Empanada Dough as directed.
- Have a clean, large surface to work on, a rolling pin, and two pieces of wax paper that have been cut to 10-inch squares. Lightly flour the surface and the pin. Divide the dough into either 10 pingpong-size balls (to make a 6-inch round) or 18 balls (to make a 3-1/2-inch-round, appetizer-size pastry). Lightly coat a ball of dough in flour. Place it between the two sheets of wax paper and center it. Lightly press the dough down with a cold 22-ounce bottle of beer, rolling pin or pint glass to make a thin dough, about an 1/8-inch thick with a diameter the size you want the final round to be. Tear away one corner of the top wax paper, leaving behind the finished round. Using a fine sieve filled with a little flour, lightly dust the surface of the wrapper. Remove from the bottom wax paper and set the round, dusted side down, on a clear work surface. Repeat with the remaining dough; if it is cool, then roll out all the rounds, but if warm, only do about a third. The finished rounds will warm faster, making them harder to form with the extra heat from your fingers.
- t this point, the filling should already be made (recipe below). Use a very small ice cream scoop or a tablespoon to portion out the filling. Remember, a little goes a long way for making any stuffed pastry. Place a small mound of the chilled filling in the center of the dough round. Add a wedge of hard-boiled egg and single olive to make a traditional Argentinean empanada. Lightly brush the edge with the egg wash. Next, fold over the dough to make a half-moon shape.
- There are several options for sealing the empanada that add decoration, and can help identify the different fillings if multiple are used in one setting:
- Fold: This is easier, but not as elegant looking. Lightly pull the bottom layer of dough over the top layer, fold it over itself to seal the dough, and pinch together.
- Forked: Using the tongs of a fork, start at the corner closest to you, press to seal the dough together, but not so strong as to cut through both layers of dough.
- Dumpling Maker: Asian or Latin markets usually carry dumpling presses, which are plastic and fold over to seal a dumpling. If using this method, remember to roll out the dough to the size of your mold. Center the dough round onto the press. Portion the filling in the center, and press and seal.
- Roll & Crimp: This is very similar to making a pie-crust edge and the hardest to master. Starting at the point closest to you, at the fold, using your thumb, roll the dough up over your index finger and lightly pinch together to create a small ridge, and repeat. When a well-trained and seasoned grandmother does this, it is true art.
Baking Directions:
- Preheat the oven to 400°F | 204°C, convection if your oven has this option. Place the sheet tray in the center of the oven and bake until golden brown, usually about 25 – 30 minutes, depending on the size of the empanada. Since the filling is usually already cooked, the focus of this step is to make sure that the dough is fully cooked.
Wood Fired Oven Directions:
- Have your wood fired oven preheated and around 400°F | 204°C and the coals removed. Place the filled empanadas on either a sheet tray with will fit through the opening of the oven or onto a peel. Place in the oven and seal the door and bake for 15 - 20 minutes, depending on their size. Once golden brown, remove and serve. Tip: either don't use the egg wash or use less, so that it doesn't stick to the wood oven floor.
Serving Directions:
- Serve the empanadas right out of the oven or at room temperature. I like to pair my empanadas with a complimentary beer, something with darker malts, to access the melanoidin flavors that mimic the Maillard reaction in the crust and the caramelized onions in the filling.
- Or pair with a Caipirinha, a South American beverage with cut limes muddled with sugar and mixed with Cachaça, a sugar cane liquor, to provide a little contrast. Another good option is to pour a citrus-forward IPA or Pale Ale over ice in a pint glass with a few slices of lime, lemon, orange or tangerine. Or combine the two and make Session-able Caipirinha
Recipe Notes
Recipe Variations:
- Using lamb or venison will add extra richness and gaminess to the filling while using a Smoked Porter or Rauchbier instead of an Imperial Stout will increase the umami flavors even more.
- For a Vegetarian option, substitute the beef with Portobello mushrooms, scraping out the gills and sautéing them lightly; add to the onions, and follow the rest of the directions.
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