Chef M.J. Adams of the Corn Exchange restaurant in South Dakota serves buffalo in myriad ways, including as pan-roasted steak and in “buffalo porcini Bolognese” with house-made pappardelle. Adams’s good friend Mimi Hillenbrand took over her father’s 25,000-acre South Dakota cattle ranch and began raising buffalo, which were once indigenous to the area. The meat, which is very similar to beef in taste, contains 50 percent less cholesterol and 70 to 90 percent less fat.
Unbaked empanadas may be frozen a week ahead. Defrost in the refrigerator for 1 hour and brush with egg wash before baking.