Beef Brisket Empanadas
Our beef brisket empanadas are loaded with tender, BBQ chopped brisket, onions, jalapenos, and cheese inside golden empanada dough.
Servings: 12 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.