Bison Empanadas

A Mexican dish for you.

Makes 4 dozen.

Cheese Pastry:

  • 8 oz. (250 grams) cream cheese, room temperature
  • 1 1/2 cups (375 ml) all purpose flour
  • 1/2 cup (125 ml) butter or margarine, softened

Method

  1. Beat cheese and butter together 
  2. Mix in flour. 
  3. Form into a ball and chill 1 hour.

Filling:

  • 1 lb. (454 grams) ground bison
  • 1/2 lb.(230 grams) bacon
  • 1/2 tsp. (2 ml) salt
  • 1/2 tsp. (2 ml) garlic powder
  • 1 small onion, minced
  • 1/2 tsp. (2 ml) oregano
  • 1/2 tsp. (2 ml) pepper
  • 1 tbsp. (15 ml) cooking oil

Method

  1. Fry bacon until crisp. 
  2. Mince in a food processor. 
  3. Combine the next seven ingredients and stir fry until cooked. 
  4. Add bacon. 
  5. Chop in a food processor until a fine texture. 
  6. Roll pastry fairly thin on a slightly floured surface. Cut into 3 inch (7 cm) rounds. 
  7. Put 1 tsp (5 ml) of filling in the center of each. 
  8. Moisten half of outside edge with egg. Fold over and press the outside edges with fork tines to seal. 
  9. Place on ungreased cookie sheets. Cut small slits in tops. 
  10. Bake at 400°F (205°C) for 12 to 15 minutes or until brown.

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