Smoked Venison Empanadas @OutdoorsAllie #bbq #charcoal #smokedmeat #cooking #smoker #oklahomajoes

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Venison Empanadas
By: @OutdoorsAllie
Serves: 4-6
Prep Time: 10 minutes
Grill Time: 16-20 minutes
Ingredients:
● 1 lb ground venison (80/20)
● 1 tbsp olive oil
● 1⁄2 small yellow onion, finely diced
● 2 cloves garlic, minced
● 1 tsp kosher salt
● 1⁄2 tsp black pepper
● 1 1/2 tbsp tomato paste
● 1⁄4 cup beef or venison broth
● 2 cups shredded cheddar cheese
● Pre-made or homemade empanada discs
● 1 egg, beaten (for egg wash)

Instructions
1. Brown the venison well, breaking it up. Season with salt and pepper. Set aside.
2. Add onion and cook until soft and translucent.
3. Stir in garlic and cook for 30 seconds.
4. Add tomato paste and stir, cooking for 30 seconds. Then add in Venison and stir.
5. Pour in broth and reduce heat to low, allow to cook for 1-2 minutes until all of the liquid is gone.
6. Remove from heat and let cool completely.
7. Once cooled, stir in shredded cheese.
8. Preheat Oklahoma Joe’s Tahoma Grill to 425 F.
9. Lay out empanada discs and add 2 tablespoons of filling to the center of each.
10. Fold over, press edges to seal, and crimp with a fork. Chill the prepared empanadas in the freezer
for 5-10 minutes after forming.
11. Before grilling, cut three vents into the top of each empanada, and brush with egg wash. Grill for
16-20 minutes, or until empanadas are golden brown and bubbling.
Notes:
● Cooling the filling is key to prevent leaks!!
● Don’t overfill — less is more

To make empanada dough from scratch:
Ingredients:
3 cups flour
3/4 cup butter
1 teaspoon kosher salt
1/3 cup water
1 large egg
2 teaspoons of white vinegar
Instructions:
In a glass measuring cup whisk together the water, egg and white vinegar. Set aside. Place the flour and
salt in the work bowl of a stand mixer fitted with a pastry beater. Turn the mixer to stir for five seconds,
then add in the cold butter. Increase the speed to 2 for one minute. Reduce the speed to stir and slowly
pour in the water mixture counting to 8 while pouring. Once water is added, immediately turn off the mixer.
Remove the dough from the work bowl onto a lightly floured surface and gently knead the dough into a
smooth ball. (If the dough feels too wet, sprinkle it with a bit of flour to reduce the tackiness.) Slightly
flatten the dough into a disc, wrap it in plastic wrap, and chill for 15 minutes. Cut the chilled dough into
quarters, and then each quarter into thirds; you should have 12 wedges. Roll each wedge into a ball, and
then use a rolling pin to roll each ball into an oversized circle about 4-6” in diameter.

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