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