Dinner

Bone Marrow Empanadas

Name: Bone Marrow Empanadas
Prep time: 2 h 30 min
Total time: 2 h 30 min
Yield: Makes about 16 empanadas (dough and filling)
Ingredients: 1 batch Empanada Dough (made with the beef suet enrichment), chilled; 2 cups (480 ml) raw bone marrow, medium dice; 1 egg, beaten; 1 Tbsp shallot, small dice; seasoned flour, as needed; salt and pepper

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Prep

30 minutes + 2 hours chilling (dough)

Cook

As needed for frying or baking

Total

2 hr 30 min

Serves

Makes about 16 empanadas (dough and filling)

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A rich, shatter-crisp empanada built on the house Empanada Dough, with a simple raw bone marrow filling sharpened with shallot. The marrow melts into the pastry as it fries.

Ingredients

1 batch Empanada Dough (made with the beef suet enrichment), chilled
2 cups (480 ml) raw bone marrow, medium dice
1 egg, beaten
1 Tbsp shallot, small dice
seasoned flour, as needed
salt and pepper

Instructions

1
Make the Empanada Dough (use the beef suet enrichment for the richest shell) and chill it at least 2 hours.
2
For the filling, combine the diced bone marrow, beaten egg, shallot, and a little seasoned flour. Season with salt and pepper and adjust to taste.
3
Roll the dough thin and cut into rounds. Use about 1 ounce of filling per 1.5 ounces of dough.
4
Fill each round, fold into a half-moon, and seal the edges well.
5
Fry or bake until golden and crisp.

Cook's Note

Keep everything cold when making the dough, if the fat starts to soften, put the bowl in the fridge for 10 minutes before continuing. Soft fat means a tough, dense pastry instead of a flaky one.

Best Served With

Serve hot with chimichurri, aioli, or a simple green salad.

Why This Recipe Works

Combining self-rising flour with masa adds a subtle corn note to the dough that pairs with the rich bone marrow. Beef fat in the pastry is a deliberate choice, it gives a more savoury, meaty flavour than butter alone. The vinegar in the dough keeps the gluten relaxed so the pastry stays tender.

Make It Yours

Add a pinch of smoked paprika to the dough for colour and flavour.
Fold in finely minced chives or parsley to the filling for a herby version.

Leftover Strategy

Raw dough keeps refrigerated for 2 days or frozen for one month. Do not store assembled and uncooked empanadas for more than a day.

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Pairing

A full-bodied red like Malbec or Tempranillo pairs well with bone marrow. For a lighter option, a cold lager.