From the Corn Exchange Restaurant, Rapid City, SD-Chef MJ Adams
- 2 garlic cloves, minced
- 2 stalks of celery, diced
- 2 carrots, diced
- 1 medium onion, diced
- 2 lbs. of ground Buffalo meat
- 1/2 cup of green olives, rough chopped into small dice
- 4 hard boiled eggs, peeled and diced
- 1/2 cup of moist sun dried tomatoes
- Salt and pepper for seasoning
- 2 T. of olive oil
Heat a large sauté pan, adding the olive oil to it. Throw in the onions, garlic, celery, carrots. Sauté for 5 to 8 minutes. Add the ground Buffalo and cook until the meat is about medium (the meat will continue to cook in the dough), breaking up with a fork while cooking. To this, add the olives, sundered tomatoes and taste for seasoning. Remove from the stove. Cool and add in the eggs and mix ingredients together thoroughly.
Empanada dough
- 3 cups of flour
- 1/2 cup of cold butter
- 1/4 cup of lard
- 1/4 cup of cold water
Place flour in a bowl, and work in butter and lard. Dissolve salt in water and then work into flour mixture, making a dough. Let rest for 30 minutes in the fridge. Divide the dough into 12 portions and roll each into a circle. Brush the perimeter with water, scoop about ¼ cup of filling onto one side and then press the two edges firmly together, crimping if desired or lay on a baking sheet and with an end of the fork tines pressed into the ends. Optional- brush with egg yolk and water mixture. Bake @ 400 degrees for 25 minutes or until browned.
Chimichurri Sauce
This is a common sauce that is often served with Empandas
- 1 cup of chopped parsley
- 3 T. of garlic, finely chopped
- 1/4 cup of red wine vinegar
- 3/4 cup of olive oil
- 1 tsp. of red pepper flakes
Mix the above ingredients together well, pour over Empanda’s.
Courtesy of National Bison Association (NBA) www.bisoncentral.com
Official link to article: https://www.bisoncentral.com/bison-recipes/777-ranch-ground-buffalo-empanadas