Venison Empanadas

Russ Myers

By
@Beegee1947

Great for camping trips, snacks, or just plain enjoyment.
May be frozen for later use.


Featured Pinch Tips Video

Comments:

Serves:

12 Empanadas

Prep:

30 Min

Cook:

25 Min

Method:

Bake

Ingredients

FILLING

1 large
slice of white sandwich bread, torn into quarters
2 Tbsp
plus 1/2 cup chicken broth
1 lb
ground venison
salt / pepper
olive oil
2 c
onion, chopped fine
4 medium
garlic cloves, minced
1 tsp
cumin
1/4 tsp
cayenne
1/8 tsp
ground cloves
1 bunch
cilantro leaves, chopped
2
hard-cooked eggs, chopped
1/3 c
raisins, chopped
1/4 c
green olives, chopped
4 tsp
cider vinegar

DOUGH

3 c
all purpose flour
1 c
masa harina (substitute regular flour if unavailable)
1 Tbsp
sugar
2 tsp
salt
1 1/2 stick
sticks butter, cut into cubes
1 c
cold water
olive oil for baking

Directions Step-By-Step

1
Preheat oven and baking sheets (use baking sheets with a lip) at 425.
2
For dough: Combine dry ingredients, cut butter into flour (pulse in food processer), sprinkle liquid onto mixture and combine until tacky. Portion dough into 12 equal pieces and refrigerate.
3
For filling: Process bread and 2 Tablespoons of chicken broth in food processor.
4
Add venison and salt/pepper to taste, pulsing until meat and bread paste is combined. Sauté onions in oil, adding spices and garlic when onions are nearly opaque
5
Add venison mixture and cook until meat is browned. Add remaining chicken broth and simmer 5 minutes. Transfer to a bowl, add remaining ingredients and allow mixture to cool slightly.
6
Roll dough into rounds, place 1/2 cup filling on half of each round, dampen edges, fold closed and crimp edges.
7
Place 2 Tablespoons of oil into each preheated pan and allow to heat. When oil is hot, place empanadas onto pan, brush with oil, and bake 25 to 30 minutes.

About this Recipe

Course/Dish: Other Snacks, Wild Game
Main Ingredient: Wild Game
Regional Style: Spanish
Other Tag: Heirloom