Bison Empanadas with Avocado Jalapeno Puree

Recipe courtesy Chef Anthony Lamas
Show: America's Best Bites Episode: Seviche
TOTAL TIME: 2 hr 55 min
Prep: 1 hr 5 min
Inactive Prep: 1 hr 30 min
Cook: 20 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

EMPANADA DOUGH:
  • 4 ounces unsalted butter (1 stick), cut into 1-ounce pats
  • 1/2 to 2/3 cup sparkling water
  • 2tablespoons lemon juice
PICO DE GALLO:
  • 1 bunch fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and freshly ground black pepper
AVOCADO JALAPENO PUREE:
  • 2 bunches fresh cilantro
  • 2 jalapenos
BISON:
  • 1/4 cup ground cumin
  • 1/4 cup kosher salt
  • 1 tablespoon crushed red pepper flakes
  • Juice of 4 limes
  • 2 bunches fresh cilantro, leaves chopped
  • Canola or vegetable oil, for deep frying
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

For the dough: Combine the flour, baking powder and salt in a food processor. Add the butter 1 pat at a time, followed by the sparkling water and lemon juice and pulse until a dough forms. Form the dough into a ball, and then let sit at room temperature for 1 hour before portioning into empanada-size pieces.

For the pico de gallo: Mix together the red onions, tomatoes, jalapenos and cilantro in a bowl. Add the lime juice and salt and black pepper to taste. Let stand for 1 hour. Drain, reserving 1 1/2 cups of accumulated liquid.

For the puree: Mix together the reserved pico de gallo juices, the avocados, garlic, lime juice, cilantro and jalapenos in a blender. Blend until smooth, and then refrigerate until ready to serve.

For the bison: Heat a skillet over high heat, and then add the bison and Spanish onions and cook until browned, 5 minutes. Add the vinegar, olive oil, cayenne, coriander, cumin, salt, red pepper flakes and lime juice and cook for another 5 minutes. Drain and let cool, then fold in the cilantro. Refrigerate for 1 hour.

Fill a pot halfway with oil and heat to 350 degrees F.

For cooking the empanadas: Lay out the dough on a flat surface, and scoop 2 ounces of bison filling into the center of each piece of dough. Fold the sides closed, pressing to seal. Drop into the oil and fry for 2 minutes, frying in batches if needed.

Garnish the empanadas with the avocado jalapeno puree and top with the pico de gallo.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.