Fresh Milled Venison Empanadas

These flaky-crusted pockets are begging to be dipped in salad and enjoyed!

What you will need for the crust:

• 2 1/5 cups fresh milled four (1/2 hard white wheat and 1/2 soft white wheat berries)
• 3/4 cup butter, grated or cut into small pieces
• 12 oz small curd cottage cheese
• 6-8 Tablespoons cold water

What you will need for the filling:

• 1 pound ground venison (you can use beef instead)
• 1/2 onion chopped
• 1 clove garlic, minced
• 1 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground pepper

Begin by milling your flour, and follow your mill’s instructions for this step. Once the flour is milled, start on the dough. Measure your flour into a large bowl and then grate butter into the same bowl. Use a pastry cutter (or your hands) to mix the butter into the flour to create a fully incorporated but crumbly texture. Then add in all of the cottage cheese and mix together. Finally, add the cold water into the dough one tablespoon at a time until the dough begins to come together. Divide the dough into two parts and form into thick disks and wrap in plastic wrap and place in the fridge for at lease 30 minutes.

While your dough is chilling begin making the filling by sautéing the ground venison until mostly cooked. Add in the onions, garlic, and salt and cook until fragrant. Then mix in the rest of the spices and finish cooking the meat fully. Let the meat cool before filling.

You want to roll the cooled disks out until they are 1/4 inch thick. Then cut circles out that are about 3 inches in diameter using a cookie cutter of glass. Then scoop about 1 tablespoon of the meat mixture into the center of the dough and fold in half, sealing the sides so you are left with a filled pocket in a half-circle shape. Crimp the edges with your fingers or with a fork to get a prettier edge. Once formed, lay each empanada on a parchment lined baking sheet and bake at 400 for 20-25 minutes until fully golden brown. They are delicious served warm with a side of salsa.

These empanadas are a great freezer-safe appetizer or meal too! Once you form your empanadas, put on a baking sheet and freeze. Once solid, remove them from the sheets and store in freezer bags. When you want to eat them, pull them out of the freezer and bake at 400 for 25 minutes until golden!

Number of servings: 30 pieces

Nutrition Facts/serving: 117kcal, 6g fat, 9g carbs, 2g fiber, 2g sugar, 7g protein

This recipe was originally taken from ‘Byerly’s Cookbook,’ and we tweaked it to our liking.