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grilled bison empanadaWho doesn’t like dough-filled pockets of deliciousness?  Basically, an empanada is a savory turnover. Like filling a ravioli, or jiaozi, Chinese dumpling, or dare I say the American “hot pocket,” it’s a circle of rolled dough topped with a filling consisting of an unending combination of ingredients.

What possessed me to make empanadas? I was getting some frozen vegetables and caught the Goya shelves in the freezer section out of the corner of my eye. I knew I was grilling some bison and needed ideas for leftovers. I grabbed the achiote empanada disks.

These can be eaten hot or cold, so fry/bake up a batch. I did a combo cooking process – fried and finished in the oven.

What you need:

  • 1/2 sm onion, diced
  • 1 celery stalk, diced
  • 1/4 c Brookford Farm Korean Carrots (sub with 1 carrot, diced)
  • 1 garlic clove, minced
  • 8 slices grilled bison steak, diced (Miner Family Farm)
  • 1/4 c green olives, diced
  • 1/4 c chopped roasted sweet red pepper
  • Freshly ground sea salt and black pepper
  • Canola oil
  • prepared empanada dough (I used Goya’s achiote empanada disks)

What you do:

  • Heat oil in sautépan.
  • Add onions, celery, carrots and garlic.
  • Sauté for 5 min.
  • Add bison, olives and peppers.
  • Season with salt and pepper.
  • Allow to cool.
  • Heat oven to 400⁰ and prepare baking sheet with parchment paper.
  • Heat about 2″ canola oil in deep sautépan over med-high heat.
  • On lightly floured surface, roll out disk slighly.
  • Spoon a generous tbs of filling in center of disk.
  • Brush outside edge of disk with water.
  • Fold over, press down to seal with fork; flip and press down again.
  • Cook in batches until golden brown, about 4 min turning halfway.
  • Transfer to parchment lined baking sheet.
  • Repeat with remaining disks.
  • Place in oven for 5 min.