Bison Empanadas

Bison Empanadas are lean, flavorful, and the perfect savory bite. These Empanadas are made using Vegan Empanada Dough and filled with Seasoned Ground Bison Meat. A crunchy exterior, pillow-soft interior, and savory filling make these the perfect grab-and-go meal.

Allergy-Friendly

The Empanada dough is made using Vegan Empanada Dough. Vegan Empanada Dough will become your new, go-to empanada dough. This dough is made with allergy-friendly ingredients including Oat Milk and Active Sourdough Starter.

Oat Milk is creamy, oaty (hence the name), and a perfect substitute for dairy milk. Adding this to the empanada dough provides a creaminess to the dough that gives it that desirable empanada texture. However, if you have an oat allergy, any non-dairy milk will work in this recipe.

Furthermore, Active Sourdough Starter is incorporated and gives the dough an extra layer of tenderness. Sourdough Starter also provides health benefits to the dough itself as it helps to break down the gluten within the empanada dough. Remember, the longer you allow the dough to rise and ferment, the more you will reduce the gluten within the dough.

Bison Empanada Ingredients

• A Batch of Seasoned Ground Bison Meat
• A Batch of Vegan Empanada Dough
• Mole Sauce (Optional)
• Cheese (Optional)
• Unsalted Butter or Empanada Paint

Filling the Empanadas with Bison

1. After the Vegan Empanada Dough has rested and risen (for at least 8 hours), lightly flour a surface.
2. Using a rolling pin, roll the dough out to about 1 inch of thickness.
3. Next, using a 3 to 4-inch round cutter, cut the dough into discs. Reroll the dough and repeat steps 2 and 3 until all of the dough has been used.
4. Next, fill a small mixing bowl with cold water.
5. Then, take 1 tbsp. of Seasoned Ground Bison Meat and place it in the center of the Empanada dough disc.
   • Optional: Add additional fillings such as Mole Sauce, Cheese, Salsa, etc.
6. Then, take your pointer finger and dip it into the cold water. Trace your wet finger around the edges of the dough.
7. Next, fold the dough over the top of the filling, and then using your wet finger, press to seal the dough.
8. Then, crimp the edges by pressing a fork around the edges of the dough to seal it, or pull the dough outward and then press it inward. Repeat steps 5-8 until all Empanada discs have been filled, sealed, and crimped.

Baking the Bison Empanadas

1. First, preheat the oven to 450 degrees Fahrenheit.
2. Next, place the unbaked Bison Empanadas on nonstick baking sheets.
3. Then, using a pastry brush, paint the tops and edges with melted butter or Empanada Paint. This will help them develop that golden brown crust while baking.
4. Once the oven is preheated, pop the Empanadas in the oven and bake for 10-15 minutes.
5. Then, place the Bison Empanadas on a wire rack to cool slightly prior to eating.
6. Finally, serve them warm or at room temperature, and enjoy!

Serving and Storing the Bison Empanadas

Bison Empanadas can be served as a grab-and-go lunch or dinner. These also make amazing party foods and are even a great way to use leftovers.

Empanadas are best the first day they’re baked. However, if you have leftovers, you can store them in the following ways:

• Place the Empanadas in an airtight or Tupperware container and in the refrigerator for up to 3 days.
• Individually wrap the Empanadas with plastic wrap and/or foil and freeze them for up to 3 months.

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Bison Empanadas

Yield: 24 Empanadas

Bison Empanadas are lean, flavorful, and the perfect savory bite. These Empanadas are made using Vegan Empanada Dough and filled with Seasoned Ground Bison Meat. A crunchy exterior, pillow-soft interior, and savory filling make these the perfect grab-and-go meal.

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Ingredients

• 1 Batch of Seasoned Ground Bison Meat
• 1 Batch of Vegan Empanada Dough
• 1/2 c. Mole Sauce (Optional)
• Shredded Cheese (Optional)
• 2 tbsp. Unsalted Butter, Melted or 2 tbsp. of Empanada Paint

Instructions

1. After the Vegan Empanada Dough has rested and risen (for at least 8 hours), lightly flour a surface.
2. Using a rolling pin, roll the dough out to about 1 inch of thickness.
3. Next, using a 3 to 4-inch round cutter, cut the dough into discs. Reroll the dough and repeat steps 2 and 3 until all of the dough has been used.
4. Next, fill a small mixing bowl with cold water.
5. Then, take 1 tbsp. of Seasoned Ground Bison Meat and place it in the center of the Empanada dough disc. Optional: Add additional fillings such as Mole Sauce, Cheese, Salsa, etc.
6. Then, take your pointer finger and dip it into the cold water. Trace your wet finger around the edges of the dough.
7. Next, fold the dough over the top of the filling, and then using your wet finger, press to seal the dough.
8. Then, crimp the edges by pressing a fork around the edges of the dough to seal it, or pull the dough outward and then press it inward. Repeat steps 5-8 until all Empanada discs have been filled, sealed, and crimped.
9. Preheat the oven to 450 degrees Fahrenheit.
10. Next, place the unbaked Bison Empanadas on nonstick baking sheets.
11. Then, using a pastry brush, paint the tops and edges with melted butter or Empanada Paint. This will help them develop that golden brown crust while baking.
12. Once the oven is preheated, pop the Empanadas in the oven and bake for 10-15 minutes.
13. Then, place the Bison Empanadas on a wire rack to cool slightly prior to eating.
14. Finally, serve them warm or at room temperature, and enjoy!

Notes

These Empanadas are made using Ground Bison, but any lean meat will work. In addition, try reusing some of your leftovers to have a new spin on eating leftovers for dinner (or lunch).

Nutrition Information:

Yield: 12 Serving Size: 2
Amount Per Serving: Calories: 99Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 75mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 6g