Lunch: Bison Empanadas with Avocado Jalapeno Puree

This recipe includes superfoods such as:

Lemon

Health benefits of Bison Empanadas with Avocado Jalapeno Puree

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces unsalted butter (1 stick), cut into 1-ounce pats
1/2 to 2/3 cup sparkling water
2tablespoons lemon juice

Instructions

For the dough: Combine the flour, baking powder and salt in a food processor. Add the butter 1 pat at a time, followed by the sparkling water and lemon juice and pulse until a dough forms. Form the dough into a ball, and then let sit at room temperature for 1 hour before portioning into empanada-size pieces. For the pico de gallo: Mix together the red onions, tomatoes, jalapenos and cilantro in a bowl. Add the lime juice and salt and black pepper to taste. Let stand for 1 hour. Drain, reserving 1 1/2 cups of accumulated liquid. For the puree: Mix together the reserved pico de gallo juices, the avocados, garlic, lime juice, cilantro and jalapenos in a blender. Blend until smooth, and then refrigerate until ready to serve. For the bison: Heat a skillet over high heat, and then add the bison and Spanish onions and cook until browned, 5 minutes. Add the vinegar, olive oil, cayenne, coriander, cumin, salt, red pepper flakes and lime juice and cook for another 5 minutes. Drain and let cool, then fold in the cilantro. Refrigerate for 1 hour. Fill a pot halfway with oil and heat to 350 degrees F. For cooking the empanadas: Lay out the dough on a flat surface, and scoop 2 ounces of bison filling into the center of each piece of dough. Fold the sides closed, pressing to seal. Drop into the oil and fry for 2 minutes, frying in batches if needed. Garnish the empanadas with the avocado jalapeno puree and top with the pico de gallo.
NotesThis recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.