Venison Empanada Recipe

Serves 12
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Directions

  1. 1Heat oil over medium-high.
  2. 2Heat oil over medium-high.
  3. 3Heat oil over medium-high.
  4. 4Brown venison; season and set aside.
  5. 5Brown venison; season and set aside.
  6. 6Brown venison; season and set aside.
  7. 7Cook onion until soft, add garlic (30 sec).
  8. 8Cook onion until soft, add garlic (30 sec).
  9. 9Cook onion until soft, add garlic (30 sec).
  10. 10Stir in tomato paste (30 sec).
  11. 11Stir in tomato paste (30 sec).
  12. 12Stir in tomato paste (30 sec).
  13. 13Return venison, add broth, and simmer until liquid cooks off.
  14. 14Return venison, add broth, and simmer until liquid cooks off.
  15. 15Return venison, add broth, and simmer until liquid cooks off.
  16. 16Cool venison mixture completely, then mix in cheese.
  17. 17Cool venison mixture completely, then mix in cheese.
  18. 18Cool venison mixture completely, then mix in cheese.
  19. 19Whisk water, egg, and vinegar for the dough; set aside.
  20. 20Whisk water, egg, and vinegar for the dough; set aside.
  21. 21Whisk water, egg, and vinegar for the dough; set aside.
  22. 22Mix flour and salt in a stand mixer with a pastry beater.
  23. 23Mix flour and salt in a stand mixer with a pastry beater.
  24. 24Mix flour and salt in a stand mixer with a pastry beater.
  25. 25Add butter and mix on low for 1 minute until crumbly.
  26. 26Add butter and mix on low for 1 minute until crumbly.
  27. 27Add butter and mix on low for 1 minute until crumbly.
  28. 28Reduce mixer to stir and slowly pour in liquid.
  29. 29Reduce mixer to stir and slowly pour in liquid.
  30. 30Reduce mixer to stir and slowly pour in liquid.
  31. 31Mix for 10 seconds.
  32. 32Mix for 10 seconds.
  33. 33Mix for 10 seconds.
  34. 34Turn dough onto a floured surface and gently knead into a smooth ball.
  35. 35Turn dough onto a floured surface and gently knead into a smooth ball.
  36. 36Turn dough onto a floured surface and gently knead into a smooth ball.
  37. 37Flatten dough into a disc, wrap, and chill for 15 minutes.
  38. 38Flatten dough into a disc, wrap, and chill for 15 minutes.
  39. 39Flatten dough into a disc, wrap, and chill for 15 minutes.
  40. 40Cut dough into 12 pieces, roll into balls, then roll each into a 4–6” circle.
  41. 41Cut dough into 12 pieces, roll into balls, then roll each into a 4–6” circle.
  42. 42Cut dough into 12 pieces, roll into balls, then roll each into a 4–6” circle.
  43. 43Preheat grill to 425°F.
  44. 44Preheat grill to 425°F.
  45. 45Preheat grill to 425°F.
  46. 46Fill dough with 2–3 tbsp filling, fold, seal, and crimp.
  47. 47Fill dough with 2–3 tbsp filling, fold, seal, and crimp.
  48. 48Fill dough with 2–3 tbsp filling, fold, seal, and crimp.
  49. 49Freeze empanadas for 5–10 minutes.
  50. 50Freeze empanadas for 5–10 minutes.
  51. 51Freeze empanadas for 5–10 minutes.
  52. 52Cut vents in the empanadas, brush with egg wash.
  53. 53Cut vents in the empanadas, brush with egg wash.
  54. 54Cut vents in the empanadas, brush with egg wash.
  55. 55Grill empanadas for 16–20 minutes until golden and bubbling.
  56. 56Grill empanadas for 16–20 minutes until golden and bubbling.
  57. 57Grill empanadas for 16–20 minutes until golden and bubbling.

Ingredients

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

Equipment

grillstand mixerpastry beater

Tips

  • Cooling the filling prevents leaks.