Baked Bison Fiesta Empanadas
Baked Bison Fiesta Empanadas
ingredients
- 1 lb ground bison
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 jalapeno, seeded and finely chopped
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp chili powder
- Salt and pepper, to taste
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/4 cup unsalted butter, softened
- 1/4 cup chopped fresh cilantro
- Sour cream and salsa, for serving
steps
- 1.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.
In a skillet over medium heat, cook the ground bison until browned. Remove from the skillet and set aside.
- 3.
In the same skillet, sauté the onion, garlic, red bell pepper, and jalapeno until softened and fragrant.
- 4.
Add the cooked bison back into the skillet, along with cumin, paprika, chili powder, salt, and pepper. Stir well to combine. Remove from heat and set aside.
- 5.
In a large bowl, combine masa harina and warm water. Mix until a smooth dough forms. Stir in softened butter and chopped cilantro.
- 6.
Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a 1/4-inch thick disk.
- 7.
Spoon a generous amount of the bison filling onto one side of each dough disk, leaving a border around the edges. Fold the dough over the filling, forming a half-moon shape. Press the edges firmly to seal the empanadas.
- 8.
Place the empanadas on the prepared baking sheet. Bake for 20-25 minutes, or until golden brown and crispy.
- 9.
Serve hot with sour cream and salsa.
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