Venison And Green Chili Empanadas

Venison Empanadas

For the Dough

• 2 cups all purpose flour
• 1 stick of butter
• 1 tsp of salt
• 1/2 tsp ancho chili powder
• 1/4 cup of milk

Directions

Whisk together the flour, salt and chili powder, then cut in the cold butter mashing it with a fork until you have a sandy consistency. Add the milk and form into a ball. If the dough is too dry and crumbly, you can add a little water or a little more milk until you get a nice ball of dough.

Place the dough in the fridge for at least a half hour. When you are ready to use the dough, divide the dough into 12 equal portions and roll them out into 1/4-inch circles about the size of a small saucer. Place the filling in the center then brush the edges of the dough with a little melted butter and fold over into half circles. use a fork to crimp the edges and transfer to a baking sheet. Brush the empanada's with butter and bake at 350 for 35-40 minutes until they are golden brown.

For the Filling

• 1 pound ground venison
• 1 small onion, diced
• 2 cloves garlic minced
• 1/2 tsp ground cumin
• 1/2 tsp ancho chili powder
• 1/4 tsp chipotle chili powder
• 1 4 ounce can diced green chili's
• 1 14.5 ounce can of diced tomatoes
• 1 tablespoon chopped fresh oregano
• 2 tablespoons of olive oil
• Salt and pepper to taste

Directions

Heat oil in a large skillet and add the onions and cook until transparent then add the garlic. Stir in the venison and cook until all the pink is gone. Add the cumin and the chili powders and cook for 2-3 minutes. then stir in the green chili's and the tomatoes, and cook until all the fluid is gone. Add the oregano and season with salt and pepper. Then fill the dough.