Elk Empanadas
Elk Empanadas
INGREDIENTS
DOUGH
1 Cup Oat Flour
1 Cup White Rice Flour
1 Stick Butter (cut into slices)
1/2 tsp Salt
1 Egg
1/2 Cup Cold Water
Egg White (Optional for brushing)
FILLING
1 Pound Ground Elk
1/4 Medium Onion Chopped
1 Can Mild Rotel
1 Cup Monterey Jack Shredded
2 Cloves Garlic Chopped
2 Tbsp Olive or Avocado Oil
1 tsp Cumin
1/2 tsp Oregano
1/2 tsp Crushed Red Pepper
1/2 tsp Chilli Powder
1/3 tsp Salt
DIRECTIONS
Add dough ingredients to a food processor until butter is fully blended into dough. Place dough in refrigerator.
Add oil and onion to fry pan. Cook on medium heat until onion softens. Remove from pan. Add Elk, cumin, oregano, crushed red pepper, chili powder, and salt to pan until elk is browned and cooked. Stir in Rotel and Onion. Simmer on low heat until moisture in pan is reduced.
Roll out chilled dough on a floured surface.
Cut into round circles.
Stir shredded cheese into meat.
Add meat filling to half of the circle. Fold over, press or fork dough together around edges.
Brush egg whites onto the top of the empanadas.
Bake in 400 Degree Oven for 30 to 40 minutes depending on size.
Enjoy!
Old School Modern Mama,
