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 🙂
Cook: 1 hr
- 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
- 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.
- 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.)
- 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).
- Refrigerate floured dough circles for about 30-45 min before filling.
- Use fresh pan sausage: Heat large skillet on medium high and add meat, onions, shallots, and garlic. Cook thoroughly, 15-20 min.
- Drain fat/juices
- Add spice and then salt and pepper to taste.
- Set aside in bowl
- Mashed sweet potatoes
- 1 Egg, beaten for wash
To make the empanadas:
- 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).
- Continue until meat or dough is gone.
- Brush empanadas with egg wash. (Beaten egg)
- Bake for 25-35 min @ 350 degrees
Serve with Sriracha
I filled some of the empanadas with mashed sweet potatoes, they were good too!