Brisket Empanadas
These delicious brisket empanadas are made with a homemade dough, leftover smoked beef brisket, cream cheese, shredded cheese, diced jalapenos, seasoning, and baked to flaky perfection.
Servings: 8 Empanadas
Ingredients
- 2 cups leftover beef brisket
- 2 jalapeno peppers, seeds removed, diced
- 4 ounce cream cheese
- 1 cup sharp cheddar cheese, shredded
- 1 teaspoon Slap Ya Mama seasoning
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- For The Crust
- 2 ⅔ cup all purpose flour
- ½ teaspoon salt
- ½ cup COLD butter, cubed
- ½ cup vegetable shortening
- 6-8 tablespoons ice cold water
- 1 large egg
- 1 tablespoon water
Instructions
- In a large bowl, whisk flour and salt together.
- Using a pastry cutter, cut cold butter and shortening into flour until crumbly.
- Add ice cold water, a tablespoon at a time. Mix with a fork and repeat adding the water until dough forms and sticks together.
- Wrap in plastic wrap and place in the fridge for 30 minutes.
- Roll out dough on a flour surface.
- Using a large biscuit cutter cut out dough circles.
- Preheat the oven to 400 degrees.
- In a medium bowl, beat cream cheese until fluffy.
- Add seasonings, shredded cheese, jalapenos, and brisket. Stir to combine.
- Spoon the brisket mixture in the center of the dough.
- Fold the dough over in half and moisten the edges.
- Using a fork, crimp the edges to secure.
- Mix egg and water together in a small bowl and brush over each empanadas.
- Bake in preheated oven for 20-25 minutes.