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Brisket Empanadas with Creamy BBQ Sauce

Beef Brisket Empanadas are filled with leftover brisket, onions, garlic, Mexican seasonings, and served with a creamy BBQ sauce, making perfect finger food Appetizers!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12
Calories: 267 kcal
Course: Main Course , Appetizer
Cuisine: American

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

Instructions

    Cup of Yum
  1. Heat the oven to 350°.
  2. Melt the butter in a large saute pan and cook the onion, jalapenos and garlic for 4 minutes.
  3. Add the brisket, BBQ sauce, and spices, and cook for another 3 to 4 minutes.
  4. Unroll the pastry dough and cut 4-inch circles.
  5. Place a heaping tablespoon of filling in the middle of the circle.
  6. Dip your finger in water and dampen the outer edge of the circle to help it seal.
  7. Fold the dough over and press to close. Seal the edge of the dough with a press or a fork.
  8. Mix the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash on the top of each empanada.
  9. Spray a pan with cooking spray and lay the empanadas on the pan.
  10. Bake for 15 to 20 minutes or until golden brown.
  11. 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

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

% 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.