Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! Same low prices as the flyer. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Bison empanadas https://www.metro.ca/userfiles/image/recipes/Empanadas-bison-4257.jpg PT20M PT15M PT35M
Preheat oven to 350°F (180°C). Pour hot water over raisins to cover and let soak for 10 minutes. Drain. Set aside.Brown onions and pine nuts in oil over medium heat. When the liquid evaporates, add the bison and cook while stirring 4-6 minutes.Fold in raisins, chilli, paprika, cumin, salt and pepper to taste. Mix well. Set aside.Roll the pastry to 3 mm thickness. Cut 20 circles 3 in. (7.5 cm) in diameter.Place a small amount of stuffing in the centre of each pastry. Top with a slice of egg and some olives. Wet the edges of the pastry and fold pastry in a half moon shape, press the edges well. Brush the turnovers with the beaten egg. Place in the oven for about 15 minutes. Serve hot.
20
0 0 0 0
12 oz (350 g) puff pastry 4 egg, hard boiled 1/3 cup (80 mL) sliced green olives 1 eggs, beaten
Bison empanadas

Bison empanadas

Rate this recipe
0 Vote
20
turnovers
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • stuffing

  • 3 Tbsp.
    (45 mL)
    sultana raisins
  • 2 Tbsp.
    (30 mL)
    pine nuts
  • 1/2 cup
    (125 mL)
    spanish onion
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 14 oz
    (400 g)
    ground semi-lean bison
  • 2 tsp.
    (10 mL)
    crushed chilli
  • 1 tsp.
    (5 mL)
    paprika powder
  • 1/2 tsp.
    cumin powder
  • 1 tsp.
    (5 mL)
    sea salt

  • ground black pepper to taste
  • 12 oz
    (350 g)
    puff pastry
  • 4
    egg, hard boiled
  • 1/3 cup
    (80 mL)
    sliced green olives
  • 1
    eggs, beaten
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C). Pour hot water over raisins to cover and let soak for 10 minutes. Drain. Set aside.

Brown onions and pine nuts in oil over medium heat. When the liquid evaporates, add the bison and cook while stirring 4-6 minutes.

Fold in raisins, chilli, paprika, cumin, salt and pepper to taste. Mix well. Set aside.

Roll the pastry to 3 mm thickness. Cut 20 circles 3 in. (7.5 cm) in diameter.

Place a small amount of stuffing in the centre of each pastry. Top with a slice of egg and some olives. Wet the edges of the pastry and fold pastry in a half moon shape, press the edges well. Brush the turnovers with the beaten egg. Place in the oven for about 15 minutes. Serve hot.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.