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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter until the mixture resembles coarse crumbs.
- 2
Add Egg and Water
Stir in the egg. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together. Knead briefly until smooth.
- 3
Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Filling Preparation
- 4
Cook the Bison
In a large skillet over medium heat, add chopped onion and minced garlic. Sauté until the onion is translucent.
- 5
- 6
Add Tomato Paste and Broth
Mix in the tomato paste and beef broth. Bring to a simmer and let cook for about 15 minutes until thickened. Remove from heat and let cool slightly.
- 7
Add Cheese
Once the bison mixture is slightly cooled, stir in the shredded cheddar cheese until well combined.
Assembly and Cooking
- 8
Roll Out the Dough
On a floured surface, roll out the chilled dough to about 1/8 inch thick. Cut into circles using a biscuit cutter or a glass (about 4-5 inches in diameter).
- 9
Fill the Empanadas
Place a spoonful of the bison filling in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
- 10
Cook the Empanadas
Preheat the oven to 375°F (190°C). Place the empanadas on a baking sheet lined with parchment paper. Brush the tops with an egg wash (1 beaten egg). Bake for 25-30 minutes until golden brown.
- 11
Serve
Remove from the oven and let cool slightly before serving. Enjoy your empanadas warm!