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Brisket Empanadas

Leftover brisket and sautéed vegetables tucked into a buttery homemade dough and baked: an easy fusion appetizer.
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 8 servings
Calories 425kcal

Ingredients

Dough

  • 3 cups all-purpose flour
  • 1/4 tsp salt
  • 6 oz unsalted butter 1 1/2 sticks, chilled and cut into 12 pieces
  • 1 egg
  • 4 - 5 tbsp water

Filling

  • 1 carrot peeled and diced
  • 1/2 cup frozen corn
  • 3 - 4 small sweet peppers sliced
  • 1 tbsp canola oil
  • 1 tsp smoked paprika
  • 1 tsp Mexican chili pepper
  • 1 tsp cumin
  • 1 tsp adobo seasoning
  • 5 - 6 oz cooked brisket

Topping

  • 1 egg beaten, for brushing

Instructions

  • Mix the flour and salt in a food processor. Add the butter, egg and water and pulse until the dough comes together; it will be a little lumpy. Form into a ball and chill about 30 minutes.
  • Roll the dough out into a thin sheet and cut out rounds with a small bowl or plate.
  • Heat the oil in a sauté pan over medium heat. Cook the carrot 3 to 4 minutes, then add the corn and peppers. Add the spices and cook 2 minutes. Set aside.
  • In the same pan, cook the brisket a couple of minutes to cook off extra liquid and get a little char. Pulse in a food processor a few times until shredded; don't overprocess. Mix with the vegetables.
  • Spoon some filling down the center of each round, fold over and seal the edges with a fork.
  • Brush the tops with beaten egg and bake at 325°F for 6 to 8 minutes, until nicely browned. Serve and enjoy.

Notes

Card added in October 2026 from the original post. Nutrition is an estimate per serving.

Nutrition

Calories: 425kcal | Carbohydrates: 39g | Protein: 12g | Fat: 24g