# Venison Empanada Recipe

A recipe for venison empanadas with homemade empanada dough.

- Servings: 12 servings
- Cuisine: American
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- grill
- stand mixer
- pastry beater

## Tips

- Cooling the filling prevents leaks.

## Source

- Original video: https://www.facebook.com/share/r/17t2wSstnG/
- Recipe page: https://www.cliprecipe.com/recipe/f25a7048-89a6-40ce-ab80-ca73c669729f
- Extracted: 2026-01-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt