Brisket Empanadas with Creamy BBQ Sauce
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
40 mins
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Servings
12
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Calories
267 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Brisket Empanadas with Creamy BBQ Sauce
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Beef Brisket Empanadas are filled with leftover brisket, onions, garlic, Mexican seasonings, and served with a creamy BBQ sauce, making perfect finger food Appetizers!
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Ingredients
Brisket Empanadas
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 jalapeños seeded and diced
- 1 tablespoon minced garlic
- 1 ½ cups leftover brisket chopped
- 3-4 tablespoons BBQ sauce
- 1 teaspoon chili powder
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1 package store-bought pie crust or puff pastry dough
- 1 egg beaten
Creamy BBQ Sauce
- 1/4 cup Mexican cream or sour cream
- 1/4 cup BBQ sauce
- 2 teaspoons lime juice
- 1 teaspoon Sriracha or other hot sauce
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Instructions
- Heat the oven to 350°.
- Melt the butter in a large saute pan and cook the onion, jalapenos and garlic for 4 minutes.
- Add the brisket, BBQ sauce, and spices, and cook for another 3 to 4 minutes.
- Unroll the pastry dough and cut 4-inch circles.
- Place a heaping tablespoon of filling in the middle of the circle.
- Dip your finger in water and dampen the outer edge of the circle to help it seal.
- Fold the dough over and press to close. Seal the edge of the dough with a press or a fork.
- Mix the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash on the top of each empanada.
- Spray a pan with cooking spray and lay the empanadas on the pan.
- Bake for 15 to 20 minutes or until golden brown.
- In a small bowl, combine the sauce ingredients and serve with the empanadas.
Notes
- Tips:
- Make Ahead - You can make the filling ahead of time and refrigerate it, then reheat it before adding it to the empanadas. Cutting It Close - To get the most empanadas from the pie crust, cut the circles as tightly as possible, then gather the remaining dough and press them together, roll them out, and cut again. Dough - Do not work the dough, or it will be tough. Refrigerate - To refrigerate, place the empanadas in an airtight container and place in the refrigerator for up to 3 - 4 days. Freeze - To freeze, place the brisket empanadas in a freezer safe bag or airtight container and freeze up to 3 months. Thaw completely before before reheating.
- Make Ahead - You can make the filling ahead of time and refrigerate it, then reheat it before adding it to the empanadas.
- Cutting It Close - To get the most empanadas from the pie crust, cut the circles as tightly as possible, then gather the remaining dough and press them together, roll them out, and cut again.
- Dough - Do not work the dough, or it will be tough.
- Refrigerate - To refrigerate, place the empanadas in an airtight container and place in the refrigerator for up to 3 - 4 days.
- Freeze - To freeze, place the brisket empanadas in a freezer safe bag or airtight container and freeze up to 3 months. Thaw completely before before reheating.
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
24g
(8%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
40mg
(13%)
Sodium
332mg
(14%)
Potassium
188mg
(5%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
202IU
(4%)
Vitamin C
4mg
(4%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 332mg | 14% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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