Bison Empanadas

Directions

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.