Elk Empanadas

Empanada Dough

  • 2.1/4 cup - Flour (sift)
  • 4oz - Butter (Room temp.) 70° to 75°
  • 1ea - Whole egg
  • 1.oz - Champagne vinegar
  • 2oz - Cold water
  • 1tsp - Salt

Yield One dozen

  1. Place flour and salt in a stainless steel bowl. Break pieces of the butter into the flour. BY hand; fold the flour and butter together.
  2. Add the egg, champagne vinegar, and water to the dough and mix by hand once combined until a flaky and pliable consistency.
  3. Cover dough and let rest for approximately one hour.
  4. Have Elk meat stuffing pre-made and portioned. < see recipe

Braised Elk Stuffing

  • 8oz - Elk Shoulder / Chuck (Braised 5hr)
  • 8oz - Short rib
  • 3oz - Diced yellow onion
  • 1oz - Diced shallots
  • 1oz - Diced garlic
  • 1Tbsp - Fresh thyme
  • 2Tbsp - Fresh parsley
  • 3oz - Red wine
  • 1.5gal - Beef stock
  • TT - Salt & Pepper
  • 2oz- Olive Oil blend
  • 1Tbsp - Crushed Red Pepper Flakes
  1. Clean elk tenderloin and short rib and cut into 4 inch segments. S&P each segment.
  2. Add the olive oil to a heated small roasting pan, Sear dark on both sides of each segment. Pull meat out of pan and let rest.
  3. Add the Garlic, Shallots, Yellow onion, and Thyme to the pan and sauté; once translucent and add the beef and elk. Deglaze with the red wine, once reduced add the beef stock 2qt. at a time and braised for 5hours on medium high heat.
  4. Strain out the stock and slightly chill the meat mixture.
  5. Chop the meat mixture and fold in the parsley.

Finishing Procedure:
Start with 2ea whole eggs (for egg wash) and a ½ cup flour (for Dough) to process the recipe

  1. Preheat fryer to 350º and Temp.
  2. Cut the dough in two halves and make an even square with one halve by hand; then finish rolling out with a rolling pin, roll out dough to 1/8 inch thick.
  3. Cut out 3.3/4inch circles with a ring mold all around the surface of the dough and remove the excess dough. Brush each circle with the egg wash and place the pre-portion elk stuffing in the center of each circle, Fold each circle over and crimp the edges with a flour dusted fork to seal in mixture.
  4. Fry until golden brown and serve with any savory dipping sauce.

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