Bison Empanada Recipe
oaxaca cheese, black been, radish, salsa verde, crema
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Ingredients
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Empanada Filling and Dough
Method
Preparation and Cooking
- 1
Make the Dough
In a large bowl, combine the flour, salt, and butter. Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Gradually add ice cold water, mixing until the dough comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 2
Prepare the Filling
In a skillet over medium heat, add olive oil. Once hot, add the bison meat, cumin, salt, and pepper. Cook until browned and fully cooked through. Add black beans and radish, and stir to combine. Remove from heat and let cool slightly. Stir in oaxaca cheese until melted and well combined.
- 3
Assemble the Empanadas
Preheat the oven to 375°F (190°C). On a floured surface, roll out the dough to about 1/8-inch thick. Cut into circles (about 5 inches in diameter). Place a spoonful of the bison filling in the center of each circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
- 4
Bake the Empanadas
Place the empanadas on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until golden brown. Serve warm with salsa verde and crema on the side.
