Save to Pinterest A decadent fusion of tender smoked brisket and creamy macaroni and cheese, wrapped in a golden, flaky pastry perfect as a hearty appetizer or a show-stopping comfort food snack.
I first made these empanadas for a family gathering and they were an instant hit, disappearing within minutes.
Ingredients
- Empanada Dough: 2 1/2 cups (315 g) all-purpose flour, 1 tsp salt, 1/2 cup (115 g) unsalted butter cold and diced, 1 large egg, 1/3 cup (80 ml) cold water, 1 tbsp white vinegar
- Smoked Brisket Filling: 1 1/2 cups (225 g) smoked brisket finely chopped, 1/2 small onion finely diced, 1 tbsp olive oil, 1/4 cup (60 ml) barbecue sauce optional for extra flavor, salt and black pepper to taste
- Mac n Cheese: 1 cup (90 g) elbow macaroni, 1 tbsp unsalted butter, 1 tbsp all-purpose flour, 3/4 cup (180 ml) whole milk, 1 cup (100 g) sharp cheddar cheese shredded, 1/4 cup (25 g) mozzarella cheese shredded, salt and ground white pepper to taste
- Assembly: 1 large egg for egg wash, 1 tbsp water
Instructions
- Prepare the Empanada Dough:
- In a large bowl combine flour and salt Cut in the cold butter until the mixture resembles coarse crumbs In a small bowl whisk together the egg cold water and vinegar Add to the flour mixture Mix until a dough forms Turn onto a floured surface knead briefly flatten into a disk wrap and refrigerate for at least 30 minutes
- Make the Mac n Cheese:
- Cook macaroni according to package instructions drain and set aside In a saucepan melt butter over medium heat Whisk in flour and cook for 1 minute Gradually whisk in milk cooking until slightly thickened Stir in cheddar and mozzarella until melted and smooth Season with salt and pepper Fold in cooked macaroni Let cool slightly
- Prepare the Brisket Filling:
- Heat olive oil in a skillet over medium heat Sauté onion until translucent Add chopped brisket and barbecue sauce if using Cook for 2 3 minutes until heated through Season to taste Remove from heat
- Assemble the Empanadas:
- Preheat oven to 400°F (200°C) Line a baking sheet with parchment paper On a floured surface roll out dough to 1/8-inch (3 mm) thickness Cut into 5-inch (12 cm) circles Place a spoonful of brisket and a spoonful of mac n cheese in the center of each circle Fold dough over to form a half-moon Pinch edges to seal and crimp with a fork Place on the prepared baking sheet
- Bake:
- Whisk egg with 1 tbsp water to make an egg wash Brush over each empanada Bake for 20 25 minutes or until golden brown Let cool slightly before serving
Save to Pinterest These empanadas bring everyone together especially during our weekend family game nights.
Required Tools
Mixing bowls Saucepan Skillet Rolling pin 5-inch (12 cm) round cutter Baking sheet Parchment paper Pastry brush
Allergen Information
Contains gluten (wheat) dairy and egg May contain soy if using commercial barbecue sauce Always check ingredient labels for hidden allergens
Nutritional Information
Calories ~320 Total Fat 16 g Carbohydrates 32 g Protein 14 g per empanada
Save to Pinterest Serve warm for the best taste and enjoy the crispy outside with the creamy filling inside.
Common Recipe Questions
- → How do I get a flaky empanada crust?
Use cold butter cut into flour until crumbly, then chill the dough before rolling out to encourage flakiness.
- → Can I prepare the filling in advance?
Yes, both the brisket filling and macaroni cheese can be made ahead and refrigerated before assembly.
- → What cheese types work best for the creamy filling?
Sharp cheddar and mozzarella blend well, offering smooth meltability with rich flavor.
- → How do I ensure the empanadas seal properly?
Use a fork to crimp edges firmly after folding the dough over the filling to prevent leaks during baking.
- → Can I substitute brisket with other meats?
Yes, leftover roast beef or other tender smoked meats can be swapped in to suit preference.