Appetizers
Bison Empanadas
Ingredients
- 2 ea. Cattleman's Selection® All Natural* Bison Burger
- 4 oz. Rykoff Sexton® Caramelized Sliced Onions
- 6 oz. Potatoes, roasted, small diced
- 1 ea. Empanada Dough
- 8 oz. Chef's Line® Chili Lime Sauce
- 8 oz. Monarch® Roasted Garlic Aioli
- 8 oz. Cross Valley Farms® Asian-Style Blend
PREPARATION
Empanadas:
- Crumble bison burgers coarsely and place in hot sautée pan with cooked potatoes and caramelized onions. Cook and continue to break apart into "ground" texture. Season with salt and pepper. Let cool.
- With a 3" dough cutter, stamp out 24 rounds of empanada dough. Add 1 oz. of filling to the center of each circle. As you fold in half, lightly brush the edges of the circle with water to moisten dough and help seal. Using a fork, press the ends of the dough together, ensuring the seal is tight. Brush with egg wash (1 beaten egg thinned out with a little milk or water). Store in fridge until ready to bake.
- Bake 3 per order for about 8 minutes until nicely browned.
Slaw:
- Combine garlic sauce and chili-lime sauce to make dressing. Toss with the Asian-Style Blend and store refrigerated for 1-2 days.
Plating:
- Make bed with 3 oz. dressed Asian-Style Blend and serve 3 hot empanadas on top.
Recipe by Chef Jesse Moreno, Food Fanatics® Chef, Las Vegas, NV
Serves 1
*No artificial ingredients. Minimally processed.