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777 Ranch Ground Buffalo Empanadas

  • 2 garlic cloves minced

  • 2 stalks of celery, diced

  • 2 carrots, diced

  • 1 medium onion, diced

  • 2 lbs. of ground Buffalo meat

  • 1/2 cup of green olives, rough chopped into small dice

  • 4 hard boiled eggs, peeled and diced

  • 1/2 cup of moist sun dried tomatoes

  • Salt and pepper for seasoning

  • 2 T. of olive oil

Heat a large sauté pan, adding the olive oil to it.  Throw in the onions, garlic,

celery, carrots.  Sauté for 5 to 8 minutes. Add the ground Buffalo and cook

until the meat is about medium (the meat will continue to cook in the dough),

breaking up with a fork while cooking. To this, add the olives, sundered tomatoes and taste for seasoning. Remove from the stove.  Cool and add in the eggs and mix ingredients together thoroughly.


Chimichurri Sauce This is a common sauce that is often served with Empandas

  • 1 cup of chopped parsley

  • 3 T. of garlic, finely chopped

  • 1/4 cup of red wine vinegar

  • 3/4 cup of olive oil

  • 1 tsp. of red pepper flakes

Mix the above ingredients together well, pour over Empanda’s.


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