Big GameLeslie Fangmanleft overs, Waste not want not, deer, venison, moose, elk, antelope, Mexican, main dishComment

Empanadas

Big GameLeslie Fangmanleft overs, Waste not want not, deer, venison, moose, elk, antelope, Mexican, main dishComment
Empanadas

I have always loved empanadas and have enjoyed working on this dough recipe. I have included a filling suggestion on this page but this is a great way to reinvent left-over meat, like taco meat, fajitas or even refried beans. They make nice little parcels that can be eaten at room temp for lunch, on the go for hiking or set out for parties. So get creative and use fun combinations of meat, beans and cheese. You can also try these recipes for fillings: Carnitas, Ancho Chili Pheasant, or Shredded Pheasant.

Empanadas

Dough

  • 2 1/4 cup of flour

  • 1 1/2 teaspoon salt

  • 1/2 cup of cold unsalted butter, cut into cubes

  • 1 egg

  • 1/3 cup of ice water

  • 1 tablespoon of white vinegar

  • 1 egg and a little milk for an egg wash for the top of the dough

Mix the flour, salt and butter in a bowl either with your fingers or a food processor until your get pea size gravel pieces.  Beat together egg, water and vinegar and then add to the flour.  Mix until incorporated and then turn out on a lightly floured surface and bring into a ball.  Be careful not to over work the dough.  Wrap in plastic and chill in the refrigerator for 1 hour.

Remove the dough and divide into 12 balls.  Place back in the refrigerator and bring out one ball at a time.   Preheat your oven to 375°.  Roll out the dough into a circle add your filling and then fold over and use a fork or your figures to seal brush with the egg wash and then place on baking sheet with a silicone baking mat.  Repeat with all 12 dough balls and then bake for 30 min or until golden brown.

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Empanada Filling

  • 2 lb roast, elk, venison, antelope or moose

  • 1 onion, chopped

  • 1 bell pepper, chopped

  • 1 green chili, chopped

  • 1 jalapeño, chopped

  • 2 tablespoons of Cumin

  • 1 teaspoon of salt

  • 1 teaspoon of pepper

  • 1 teaspoon of ancho chili powder

  • 2 cups of stock

  • Shredded cheddar cheese

Place all ingredients but the cheese in a crock pot and cook for 6-8 hours until the meat can be easily shredded.  You can also use an insta-pot, place all ingredients inside the insta-pot and cook for 1 1/2 hours, let naturally vent for 30 min and then take out and shred the meat and drain the excess liquid off, you don’t want your filling too wet.  Let cool and then mix with cheese to fill your empanadas.