1. Make the dough. Form a mixture with flour, butter, salt and warm water with the indicated measurements. Let it rest in the fridge for one night and go through the “pastalinda” until the desired thickness is obtained. Sprinkle with flour, cut the dough into the size you prefer. Wrap and refrigerate for 1 hour.

2. Grate the tomato and add paprika and hot pepper to desired taste, along with olive oil and vinegar (the idea is to make it a light sauce).

3. Place the ossobuco on a plate on a bed of vegetables and bake until nicely browned . Deglaze with the red wine and cover with aluminum. Bake until tender (can be up to 3 hours), remove from the oven and let cool. Remove the bones and shred the meat with the vegetables where it was braised. This will make our filling juicier.A

4. Peel the onion, cut it like julienne strips and put it in a pot until it is sautéed. Then, add the braised ossobuco and season with the paprika, hot pepper and salt to desired taste. Let cool, assemble the empanadas and arrange on a plate without touching each other.

5. Brush with egg and cook them in a hot oven until golden brown.

Don’t forget to pair this argentinian empanadas with our Gaia red blend and enjoy!