The Best Dishes and Wines to Take to Thanksgiving Dinner

Empanadas de Queso

Ingredients:

1 1/2 lb. cheddar cheese or Monterey Jack, coarsely chopped into 1/4-inch pieces


1/3 cup finely chopped celery


1/3 cup finely chopped green olives


1/4 cup raisins 


2 packages premade empanada dough rounds (14 oz., or about 20 rounds total)

2 tbsp. milk


1 egg, beaten

Preparation:

Combine cheese, celery, green olives, and raisins and toss well. Place 2 tablespoons of filling just below center of each empanada round. Using pastry brush or finger dipped in water, moisten bottom edge of empanada round, and fold top over filling. Press edges to seal filling, and prick tops with fork tongs.

Add milk to beaten egg and stir well. Place empanadas onto lightly greased baking sheet and brush each one´s top with egg wash. Bake in preheated 400°F oven 15 to 18 minutes, until golden brown. Makes 20 empanadas.

Wine Tip: Ewing-Mulligan says: "Empanadas with cheese can go nicely with almost any dry red wine, but the presence of olives and raisins here adds a slight sweet-and-sour note that calls for a wine with good fruitiness. A Chilean Carmenere wine, a red wine made with the Carmenere grape which grows mainly in Chile, is a good choice because of its fresh red-fruit flavors and its refreshing acidity. I like the Mont Gras Carmenere, which is widely available and only $12."