Venison Empanadas
These Venison Empanadas are a savory and spicy way to eat ground venison. Make a double batch and freeze these for later.
Ingredients
- 4 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp salt
- 1/2 cup cold butter, cut into sqaures
- 1 cup cold water
For the Filling
- 1 Tbsp oil
- 1 1/2 lbs ground venison
- 1/2 lb ground beef
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 can diced tomatoes
- 1 tsp chili powder
- 1 tsp paprika
- 1 tsp cumin
- salt and pepper to taste
- 1 egg
Instructions
- Preheat your oven to 400ºF.
- In a large bowl combine the flour, baking powder and salt. Using your fingers, cut in butter until crumbly. Add cold water so dough comes together. Let dough chill while you prepare the filling.
For the Filling
- In a large skillet over medium-heat, add the oil and heat. Add in the venison, ground beef, onion and garlic and cook until meat is no longer pink. Strain off any fat if needed. Pour in the diced tomatoes, chili powder, paprika, cumin, and season with salt and pepper. Let simmer for 5 minutes then remove from heat.
- Roll out the empanada dough into rounds and fill with filling. fold in half and crimp the edges. Place on a sheet pan.
- In a small bowl whisk one egg and 1 Tbsp water. Brush on empanadas. Bake until golden brown, about 30 to 40 minutes.
Notes
You can form the empanadas and freeze them to cook at another time.
Serve with salsa as a dipping sauce.
