• 20 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    sultana raisins

  • 1/2 cup
    (125 mL)

    Spanish onion

  • 2 Tbsp.
    (30 mL)

    pine nuts

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 14 oz
    (400 g)

    ground beef

  • 2 tsp.
    (10 mL)

    chili flakes

  • 1 tsp.
    (5 mL)


  • 1/2 tsp.
    (2 mL)

    ground cumin

  • 1 tsp.
    (5 mL)

    sea salt

  • freshly ground pepper to taste

  • 12 oz
    (350 g)

    puff pastry

  • 4

    eggs, hard-boiled and sliced

  • 1/3 cup
    (80 mL)

    sliced green olives

  • 1

    beaten egg


Preheat the oven to 350°F (180°C).

Cover the raisins with hot water and soak for 10 minutes. Drain. Set aside.

Brown the onions and pine nuts in the oil over medium heat.

When the cooking liquid has evaporated, add the ground beef.

Stir and cook for 4 to 6 minutes.

Add the raisins, chili, paprika, cumin, salt and pepper. Mix well. Set aside.

Roll out the puff pastry to 3-mm thick.

Cut into 20 3-in. (7-cm) circles.

Spoon a little of the filling on the centre of the pastry circles.

Top the filling with an egg slice and some olives.

Moisten the edges of the pastry circle, fold the dough over the filling making a half-moon, and press firmly to seal the edges.

Baste the top of each bison empanada with the beaten egg.

Bake for about 15 minutes.

Source: Chef José Trottier

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007