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Savor Dakota: Empanada Recipe
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SDPB 2018

Buffalo Empanadas: Episode 203, Entrées 

by Chef MJ Adams



2 cups pastry or all-purpose 

10 tablespoons cold, unsalted butter

1 teaspoon salt

6-9 tablespoons water

1. Combine butter, flour & salt in large bowl until crumbly. Mix dough with hands, adding water in increments until dough forms.

2. Form into flat circles 3” in diameter. Chill 45 minutes.


Buffalo Filling

2 tablespoons olive oil

1 carrot, diced

2 stalks celery, diced

1/4 onion, diced

1 garlic clove, minced

1 lb. ground buffalo meat

1/2 cup green olives, chopped

1/2 cup sundried tomatoes, chopped

1 hard-boiled egg, peeled & diced (optional)

Sea salt for garnish (optional)

  1. Heat oil in a large skillet over medium heat. Add garlic, onion, celery & carrot. Sauté until lightly colored.
  2. Add buffalo meat, breaking in small pieces. Stir and sauté to medium-well.
  3. Stir in olives, tomatoes & egg. Remove from heat. Season and cool to room temp.


  1. Heat oven to 375º
  2. Use a tortilla press or hands. Roll each ball of dough into 6” circle. Place filling on one half.
  3. Brush edges with water and wrap dough around filling to form empanada. Crimp edges with fork.
  4. Brush with egg wash & sprinkle sea salt.
  5. Place empanadas on sheet pan. Bake 25-30 minutes until golden brown.

Chimichurri Sauce

1 cup parsley leaves, chopped

3 tablespoons fresh garlic, minced

1/4 cup red wine vinegar

3/4 cup olive oil

1 teaspoon red pepper flakes


1. Combine ingredients in bowl. Best when marinated several hours at room temp. Serve.


Makes 7 empanadas