A Latin staple, the beef empanada is a classic Argentinian bite, but variations occur with every border crossing. At new Argentinian steakhouse and wine bar Don Pedro, head chef Tim Rattray builds his around Aberdeen Angus beef sourced from grass-fed cattle raised on the vast fertile pastures of the Argentine Pampas.
It captures Rattray’s aim of evoking Buenos Aires while letting the quality of the beef and the kitchen’s simple craftsmanship do the talking. The dish also feels especially fitting for Don Pedro, which has a more intimate, neighbourhood-minded energy at its Sai Ying Pun location.
With its focus on grass-fed beef, malbec and straightforward but considered cooking, the restaurant leans into the flavours and rituals of Argentina rather than overcomplicating them, and the empanada is one of the clearest examples of that approach.
Read Full Article At Source
