Venison Sausage Stuffed Empanadas

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These are a little time intensive but worth it!  I like that they are baked and not fried and that I used butter rather than lard.  Butter makes a dense dough, lard creates a flaky dough.  There’s just something about lard that makes me uneasy.  I’ll eat it (tortillas) but if I’m cooking… I’d rather cook with butter personally 🙂

Prep: 2 hrs

Cook: 1 hr

Serves: 4

Ingredients:

Dough:

  • 2 1/4 C. flour
  • 1 very cold stick of butter
  • 1 large egg
  • 1 TBS white vinegar
  • 3/4 C. of ice cld water
  • 1 tsp smoked paprika
  • 1 1/2 tsp sea salt, finely ground
  • 1 tsp garlic powder
  • 1/2 tsp fresh finely ground pepper

Venison Sausage Mixture:

  • 1lb Venison pan sausage (from a hunter friend)
  • 1/2 Large yellow onion, diced
  • 1 large shallot, diced
  • 3 garlic cloves, minced
  • 1TBS parsley, dried
  • 1/2 tsp red pepper flakes
  • Sea salt and fresh ground pepper

Dough Instructions:

  1. Sift flour with salt, pepper, smoked paprika, and garlic powder into a large bowl and blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal with some (roughly pea-size) butter lumps.
  2. Beat together egg, water, and vinegar in a small bowl with a fork. Add to flour mixture, stirring with fork until just incorporated. (Mixture will look shaggy.)
  3. Turn out mixture onto a lightly floured surface and gather together, then knead gently with heel of your hand, just enough to bring dough together. Roll dough out into a large rectangle on a floured space and cut out 10-15 circles with a large cup or cookie cutter.  (I use a cup that’s about 4″ diameter).
  4. Refrigerate floured dough circles for about 30-45 min before filling.

Sausage Instructions:

  1. Use fresh pan sausage:  Heat large skillet on medium high and add meat, onions, shallots, and garlic.  Cook thoroughly, 15-20 min.
  2. Drain fat/juices
  3. Add spice and then salt and pepper to taste.
  4. Set aside in bowl

Additional/Optional Ingredients

  • Cheese
  • Mashed sweet potatoes
  • 1 Egg, beaten for wash

To make the empanadas:

  1. Take a circle of dough and add a mound of meat mixture to center (add a pinch of cheese if desired) and fold circle in half and seal with a dull fork (pressing down all the way around the dough to make a half circle).
  2. Continue until meat or dough is gone.
  3. Brush empanadas with egg wash. (Beaten egg)
  4. Bake for 25-35 min @ 350 degrees

Serve with Sriracha

I filled some of the empanadas with mashed sweet potatoes, they were good too!

Venison on FoodistaVenison

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