If you’re looking for a fun and delicious way to use leftover brisket, you’ve found it with our beef brisket empanadas. They’re filled with tender chopped brisket tossed in barbecue sauce, sautéed onions and jalapeños, plenty of melty cheddar cheese, and wrapped in a flaky golden crust that’s baked until perfectly crisp.
Whether you’re serving them as a game day appetizer, party snack, easy dinner, or using up leftover smoked brisket from the weekend, these homemade empanadas are always a crowd-pleaser. Pair them with your favorite dipping sauce and watch them disappear!
For more easy, hearty appetizers like this one, try our mini cornbread waffles with jalapeno cheese sausage, cheesy jalapeno popper twists, or our 13 favorite slider recipes.
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Why You’ll Love This Recipe
- A fantastic way to use leftover smoked brisket.
- Flaky, golden crust with a cheesy barbecue filling.
- Baked instead of fried for an easy recipe.
- Great for appetizers, lunches, dinners, or parties.
- Easy to prep ahead and freeze.
- Ready in about 40 minutes.
Key Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
- Beef Brisket: Tender, smoky, and packed with rich flavor that makes these empanadas extra satisfying.
- BBQ Sauce: Adds a sweet, smoky, tangy glaze that keeps the brisket juicy and flavorful.
- Sharp Cheddar Cheese: Melts into the filling, adding creamy, cheesy goodness that pairs perfectly with the barbecue brisket.
- Empanada Dough: The flaky, golden crust that holds everything together and gives each bite a delicious crunch.
- Onion & Jalapeno: Add savory flavor, a touch of sweetness, and just the right amount of heat to balance the rich filling.
- Slap Ya Mama Seasoning: Brings bold Cajun-inspired flavor that gives the brisket an extra kick.
Variations
- Swap the Cheese: Use pepper jack, Monterey Jack, smoked gouda, or mozzarella instead of cheddar.
- Add Veggies: Add black beans, corn, or diced roasted peppers to the filling.
- Bacon Brisket Empanadas: Stir chopped bacon into the brisket mixture for even more smoky flavor.
- Make Them Spicy: Add diced serrano peppers or your favorite hot sauce.
- Tex-Mex Empanadas: Swap the barbecue sauce for enchilada sauce or salsa for a Tex-Mex twist.
- Everything Empanadas: Sprinkle everything bagel seasoning or flaky sea salt over the egg wash before baking for extra flavor and texture.
How to Make Beef Brisket Empanadas
Step 1: Saute the onions and jalapeno in butter until soft and fragrant.
Step 2: Stir in the brisket, BBQ sauce, and seasonings, and bring to a gentle boil. Cool for a few minutes.
Step 3: Place the empanada dough rounds on a lighlty floured surface and dab the edges with a bit of water.
Step 4: Add brisket and top with a little cheese on one side.
Step 5: Fold the dough over the filling and crimp the edges with a fork. Transfer to a baking sheet and brush with egg wash.
Step 6: Bake until the empanadas are puffed and golden. Then, remove from the oven and cool until safe to eat. Enjoy!
Expert Tips
- Let the brisket filling cool slightly before assembling to keep the dough from becoming soft.
- Don’t overfill the empanadas or they may burst while baking.
- Seal the edges well with water and a fork to keep all that delicious filling inside.
- Freshly shredded cheddar melts much better than pre-shredded cheese.
- Line your baking sheet with parchment paper for easier cleanup.
Beef Brisket Empanadas FAQs
Beef brisket empanadas are flaky pastry turnovers filled with tender chopped beef brisket, cheese, seasonings, and flavorful additions like barbecue sauce, onions, and peppers. They’re typically baked or fried until golden brown and served as an appetizer, snack, or main dish.
Absolutely! Leftover smoked brisket is one of the best fillings for empanadas. The smoky flavor pairs perfectly with barbecue sauce and melted cheese, making this recipe a delicious way to repurpose leftovers.
Yes! Assemble the empanadas up to 24 hours in advance, cover, and refrigerate them. Bake just before serving for the crispiest crust.
Yes! Air fry them at 375°F for about 10-12 minutes, or until the pastry is golden brown and crispy.
Overfilling the dough or not sealing the edges securely can cause the filling to leak. Use a moderate amount of filling, moisten the edges with water, and crimp them well with a fork before baking.
Store cooled empanadas in an airtight container in the refrigerator for up to 4 days.
Yes. You can freeze both baked and unbaked empanadas for up to 3 months. If freezing unbaked empanadas, place them on a baking sheet until frozen solid before transferring them to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.
For the crispiest crust, reheat them in a 350°F oven or air fryer until hot throughout. Microwaving works in a pinch but may soften the pastry.
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Beef Brisket Empanadas
Ingredients
Brisket Mixture
- 1 ½ cups chopped beef brisket
- ½ cup onion, diced
- 1 jalapeño, stem and seeds removed, diced
- 1 tablespoon butter
- ¾ cup barbecue sauce
- 1 teaspoon Slap Ya Mama® seasoning
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 11.6 ounce 5" empanada dough, I used Goya
- 2 cups sharp cheddar cheese, shredded
Egg Wash
- 1 large egg
- 1 tablespoon water
Instructions
- Preheat the oven to 375° and line a baking sheet with parchment paper. Set aside.
Brisket Mixture
- In a saucepan, melt butter over medium heat.
- Saute onions and jalapenos until tender.
- Add chopped brisket, seasonings, and barbecue sauce, and bring to a boil. Remove from heat.
Assemble the Empanadas
- On a lightly floured surface, lay out a few pieces of dough at a time.
- Add a little water to the edges of the dough before filling to help seal.
- Next, add a small amount of shredded cheese and a heaping tablespoon of brisket mixture.
- Fold the dough in half. Pinch the edges and, using the tines of a fork, crimp the edges to seal.
- Place empanadas on the prepared baking sheet.
Egg Wash
- In a small bowl, whisk egg and water together. Using a basting brush, brush egg wash over the top of each empanada.
- Bake for 20 minutes or until the empanada crust is golden brown.
- Remove from the oven and enjoy with your favorite dipping sauce.
Notes
- Let the brisket filling cool slightly before assembling to keep the dough from becoming soft.
- Don’t overfill the empanadas or they may burst while baking.
- Seal the edges well with water and a fork to keep all that delicious filling inside.
- Freshly shredded cheddar melts much better than pre-shredded cheese.
- Line your baking sheet with parchment paper for easier cleanup.
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