Venison empanadas

Six half circular pies on wooden board with a pot of red sauce.
Empanadas are delicious South American style pastries. We make ours with New Zealand farm raised venison mince. You can add your favourite veggies to these or sneak in leftovers. Make these for your next party.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Brunch, Dinner, Lunch, Snack
Servings 16 empandas



  • Oil for frying
  • 1 onion diced
  • 1 garlic clove diced
  • 250 g New Zealand farm raised venison mince
  • 1 red capscium finely diced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tbsp tomato paste
  • ¼ cup pitted olives chopped
  • 2 hard boiled eggs shelled and chopped
  • Salt and pepper


  • 8 sheets Shortcrust pastry thawed
  • 1 egg whisked


  • Preheat the oven to 190°C. Line 2 baking trays with baking paper.
  • Add a tablespoon of oil to a large frying pan and fry the onion until soft. Add garlic and fry for 2 minutes more. Add venison mince and extra oil and fry until browned, breaking the mince up with your spatula. Add capsicum, spices and tomato paste and fry for 2 more minutes. Take off the heat and stir in olives and prepared eggs. Season to taste with salt and pepper.
  • Lay a pastry sheet on a chopping board and use a 10cm-wide bowl and a sharp knife to trace out an empanada circle. Egg wash the edges, add tablespoons of filling to the middle, fold over the pastry for a half moon shape, then use a fork to press the pastry edges together. Place on the baking tray and repeat with remaining pastry and filling.
  • Brush empanadas with egg wash then bake for 25-30 mins until golden and cooked through. Serve warm with your favourite dipping sauce or chutney.
Keyword kid friendly
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