Bison Empanadas are delicious and fantastic! One of our fantastic customers, Kristina, created this recipe and took a photo for us. She said they were very filling and used them for her meal prep! For reheating, because it is an empanada disc, she suggested toasting or baking them instead of microwaving to avoid all the mushiness that can happen when things are reheated. Kristina used an air fryer for this recipe, but you can also use an oven.
1 red onion, diced
1 diced potato, fully cooked
1 tablespoon tomato paste
1 lb ground bison
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon cumin
15oz of corn (she used canned)
1 tablespoon sliced green onions
1 tablespoon parsley
Empanada disc (you can buy these pre-made discs at most grocery stores!)
Oil for frying (If not using an air fryer)
In a pan, add the ground bison and wait until cooked.
In the same pan add the onion and corn, and stir until softened.
Add in the salt, cumin, and paprika, and stir.
Stir in the tomato paste and saute for 2 minutes or so.
Remove from heat and add in the green onions, potatoes, and parsley.
Place the filling on each empanada circle and then fold in half.
After the empanadas are folded in half, use a fork to press down the edges so no filling escapes.
If using an air fryer, set the air fryer to 325 degrees, and air fry for 20 minutes. If using a deep pan, add enough oil that the oil reaches about 1 inch in depth, then add in the empanadas after the oil reaches ~350 degrees.
Serve with sour cream if desired and enjoy!