Bison empanadas
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 35 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Metro |
Recipe ingredients
- Stuffing
- 3 Tbsp. (45 mL) Sultana*raisins
- 2 Tbsp. (30 mL) pine nuts
- 1/2 cup (120 mL) Spanish onion
- 3 Tbsp. (45 mL) extra virgin olive oil*
- 14 oz. (400 g) ground semi-lean bison
- 2 tsp. (10 mL) crushed chilli
- 1 tsp. (5 mL) paprika powder
- 1/2 tsp. (2.5 mL) cumin powder
- 1 tsp. (5 mL) sea salt
- Ground black pepper to taste
- 12 oz. (350 g) puff pastry
- 4 eggs*, hard boiled
- 1/3 cup (80 mL) sliced green olives*
- 1 egg*, beaten
Preparation
Preheat oven to 350ºF (180ºC). Pour hot water over raisins to cover and let soak for 10 minutes. Drain. Set aside.
Brown onions and pine nuts in oil over medium heat. When the liquid evaporates, add the bison and cook while stirring 4-6 minutes.
Fold in raisins, chilli, paprika, cumin, salt and pepper to taste. Mix well. Set aside.
Roll the pastry to 3 mm thickness. Cut 20 circles 3 in. (7.5 cm) in diameter.
Place a small amount of stuffing in the centre of each pastry. Top with a slice of egg and some olives. Wet the edges of the pastry and fold pastry in a half moon shape, press the edges well. Brush the turnovers with the beaten egg. Place in the oven for about 15 minutes. Serve hot.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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