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Venison Empanada Recipe

Serves 12
facebook.com

Venison Empanada Recipe

facebook.com
Serves 12

Directions

  1. 1Heat oil over medium-high.
  2. 2Brown venison; season and set aside.
  3. 3Cook onion until soft, add garlic (30 sec).
  4. 4Stir in tomato paste (30 sec).
  5. 5Return venison, add broth, and simmer until liquid cooks off.
  6. 6Cool venison mixture completely, then mix in cheese.
  7. 7Whisk water, egg, and vinegar for the dough; set aside.
  8. 8Mix flour and salt in a stand mixer with a pastry beater.
  9. 9Add butter and mix on low for 1 minute until crumbly.
  10. 10Reduce mixer to stir and slowly pour in liquid.
  11. 11Mix for 10 seconds.
  12. 12Turn dough onto a floured surface and gently knead into a smooth ball.
  13. 13Flatten dough into a disc, wrap, and chill for 15 minutes.
  14. 14Cut dough into 12 pieces, roll into balls, then roll each into a 4–6” circle.
  15. 15Preheat grill to 425°F.
  16. 16Fill dough with 2–3 tbsp filling, fold, seal, and crimp.
  17. 17Freeze empanadas for 5–10 minutes.
  18. 18Cut vents in the empanadas, brush with egg wash.
  19. 19Grill empanadas for 16–20 minutes until golden and bubbling.

Ingredients

  • 1 lb ground venison (80/20)
  • 1 tbsp olive oil
  • 0.5 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1.5 tbsp tomato paste
  • 0.25 cup beef broth
  • 2 cups shredded cheddar
  • Empanada dough
  • 1 egg, beaten (egg wash)
  • 3 cups flour
  • 0.75 cup cold butter
  • 1 tsp kosher salt
  • 0.33 cup water
  • 1 large egg
  • 2 tsp white vinegar

Equipment

grillstand mixerpastry beater

Tips

  • Cooling the filling prevents leaks.

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