# What You’ll Need:
→ Empanada Dough
01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1/2 cup unsalted butter, cold and diced
04 - 1 large egg
05 - 1/3 cup cold water
06 - 1 tablespoon white vinegar
→ Smoked Brisket Filling
07 - 1 1/2 cups smoked brisket, finely chopped
08 - 1/2 small onion, finely diced
09 - 1 tablespoon olive oil
10 - 1/4 cup barbecue sauce (optional)
11 - Salt and black pepper, to taste
→ Mac n Cheese
12 - 1 cup elbow macaroni
13 - 1 tablespoon unsalted butter
14 - 1 tablespoon all-purpose flour
15 - 3/4 cup whole milk
16 - 1 cup sharp cheddar cheese, shredded
17 - 1/4 cup mozzarella cheese, shredded
18 - Salt and ground white pepper, to taste
→ Assembly
19 - 1 large egg (for egg wash)
20 - 1 tablespoon water
# How to Make It:
01 - Combine flour and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Whisk egg, cold water, and vinegar, then add to flour mixture. Mix to form dough, knead briefly on floured surface, shape into disk, wrap, and refrigerate at least 30 minutes.
02 - Boil elbow macaroni according to package instructions. Drain and set aside.
03 - Melt butter in saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk, stirring until slightly thickened. Remove from heat, stir in cheddar and mozzarella until melted. Season with salt and pepper, fold in cooked macaroni, and cool slightly.
04 - Heat olive oil in skillet over medium heat. Sauté onion until translucent. Add chopped brisket and barbecue sauce if using, cook 2–3 minutes until heated through. Season with salt and pepper. Remove from heat.
05 - Preheat oven to 400°F (200°C). Line baking sheet with parchment paper. Roll dough to 1/8-inch thickness, cut into 5-inch circles. Place spoonfuls of brisket and mac n cheese in center of each. Fold dough over to form half-moon, pinch and crimp edges. Place on baking sheet.
06 - Whisk egg with water for egg wash, brush over empanadas. Bake 20–25 minutes until golden brown. Allow to cool slightly before serving.
