Bison Empanadas

Prep Time: 40 min |  Cook Time: 25-35 minutes  |  Total Time: 65-75 minutes  | Serves: 36 empanadas

Need some inspiration for your next get-together? These bison empanadas are so delicious and well worth the effort! They're also easy to freeze, so you can satisfy your empanada craving anytime!

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Step 1

  • Heat 30 mL/2 T. oil in a large pot over high.
  • Cook bison, breaking up with a spoon, until browned but not completely cooked through, 6–8 minutes. Transfer to a medium bowl with a slotted spoon, leaving as much fat in pan as possible

Step 2

  • Reduce heat to medium and cook onions and remaining 15 mL/1 T. oil, stirring until tender but not browned, 6–8 minutes; season with salt and black pepper.
  • Add cumin, paprika, oregano, and cayenne and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved bison along with any accumulated juices to pot.
  • Stir in sugar, 20 mL/4 tsp. salt and a little black pepper. Bring to a simmer and cook, stirring and scraping up any brown bits, until most of the liquid is evaporated, 15–20 minutes.
  • Taste and season with salt and black pepper, if needed. Stir in raisins. Transfer to a medium bowl, cover, and chill at least 3 hours.

Step 3

  • Preheat oven to 375°F/190°C; let dough sit at room temperature for 15 minutes.
  • Remove 6 rounds from package, keeping plastic divider underneath, and arrange on a work surface. Place 2 Tbsp. filling in the center of each round. Brush water around half of outer edge of each round.
  • Using plastic divider to help you, fold round over filling and pinch edges to seal. Using a fork, crimp edges. Remove plastic and transfer empanada to a parchment-lined sheet tray, spacing 1″ apart. Repeat with remaining rounds (you’ll get about 12 empanadas on each tray).
  • Bake empanadas, rotating tray halfway through, until golden brown and slightly darker around the edges, 25–35 minutes.
Bison Empanadas


4 x 226 g Noble Premium Ground Bison (2 lbs)
3 T extra-virgin olive oil, divided (45 mL)
2 medium onions, chopped
Kosher salt, freshly ground pepper
3 T ground cumin (45 mL)
2 T sweet paprika (30 mL)
1 T dried oregano (15 mL)
¼ tsp cayenne pepper (1 mL)
1½ cups low-sodium chicken stock (192 gr)
2 tsp sugar (10 mL)
½ cup raisins (32 gr)
3 packages (12 each) Puff Pastry Dough for Turnovers/Empanadas

Do Ahead: Filling can be made 3 days ahead. Keep chilled. Unbaked empanadas can be made 3 months ahead; freeze on sheet tray, then transfer to freezer bags and keep frozen.

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