For the pastry: Combine the flour and salt in a large bowl. Cut in the butter and shortening with a pastry blender or two forks until the mixture resembles a coarse meal. Gradually add enough ice water to the mixture while mixing with a wooden spoon to form into a ball of dough.
Pour the dough onto a lightly floured sheet of plastic wrap and form into a disc. Lightly flour the top of the dough and place another sheet of plastic wrap on top.
Rolling from the center, roll until the dough is about 1/8-inch thick. Remove the top piece of plastic wrap and cut out circles with a 4-inch round cookie cutter. Refrigerate the dough circles until ready to use.
For the bison filling: Sautee bison in a skillet until cooked, then drain meat and return to the skillet. Add dried cranberries, onions, garlic and jalapeno and sautee until onions are soft.
Add tomatoes and chiles, salt, pepper, cinnamon, cloves, cumin and lime juice and simmer for 5 minutes.
Preheat the oven to 350 degrees F.
Place a spoonful of filling in the center of each circle of pastry, then fold pastries in half, and fold and crimp edges. Place on an ungreased cookie sheet and brush the half-rounds with the beaten egg.
Bake until golden brown, 15 to 20 minutes.
For the chipotle mayo: Whisk together mayonnaise, ketchup, chile powder and lime juice in a bowl. Serve with the empanadas.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of RJ's Bob-Be-Que Shack, Mission, KS