Welcome to the Recipe of the Week!
by Greg Moriates
We all love those meals that are contained within a dough pocket or on a stick. Add in some game meat such as venison to an empanada and it is go time. This recipe will take time but oh…so….worth it.
You can make this with any meat, fowl, and even seafood. I like the good old fashioned beef, venison, elk, boar, bison, etc.
Go at it!
- 3 cups all-purpose flour plus more for dusting your work surface
- 1 tbs baking powder
- 2 tsp sugar
- pinch of salt (whatever that means)
- 1/2 cup lard
- 1 egg at room temp
- 3/4 cup chicken stock
- Start by making the empanada dough: Combine the flour, baking powder, sugar, and salt in a large bowl. Cut the lard in with a cheese grater, pastry blender, or two knives until the mixture resembles coarse corn meal.
- In a small bowl, beat the egg and when with in the chick stock. Combine the egg mixture to the flour mixture.
- Knead until a dough forms, the cover and refrigerate for 30 minutes or more.
- For the empanada filling: In a large cast iron skillet, head oil over medium heat, Add ground venison and cook until completely browned. Remove venison and add in tomato paste, vinegar, cumin, chili powder, oregano, salt, pepper, garlic, peppers, and onions. Cook until softened but not browned. Add in cooked venison over low heat for five minuted to combine flavors.
- Lightly flour your work station and roll out the dough to approximately 1/4 inch thick. Cut 5 inch round, add filling, fold, and seal by pressing a fork on the edges.
- Heat oil to 350 degrees F, Fry empanada until golden brown (6-7 minutes).
- Remove from oil, placed on a paper towel to removed the grease, serve hot!