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There are two things I love about living in Texas: Tex-Mex and Texas Barbecue, and this recipe combines the two beautifully!
Beef Brisket Empanadas are filled with flavorful leftover brisket seasoned with onions, garlic, Mexican seasonings, and BBQ sauce, and while similar to brisket tacos, this brisket filling is tucked into flaky half-moon-shaped hand pies called empanadas, making perfect hand-held Appetizers!
Then dip those delicious beef empanadas into a zesty Creamy BBQ Sauce for perfect finger food with dipping sauce for your party!
If you’ve tried my other empanada recipes, like Chicken Empanadas, Vegetarian Empanadas, and Breakfast Empanadas, then you’ll love these Brisket Empanadas.
Table of Contents
Why You’ll Love Brisket Empanadas
- Flavor – These empanadas are loaded with flavor in every bite, with smoked brisket, Mexican spices, and a creamy BBQ dipping sauce that is truly divine and makes a perfect appetizer!
- Easy – This recipe uses leftover brisket, refrigerated pie crust as a shortcut for empanada dough, and store-bought bbq sauce as shortcuts to make this recipe easier.
Equipment Needed
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- Food Processor (optional) – to cut the filling in very small pieces.
- Biscuit Cutter or Cookie Cutter
- Sauté Pan
- Wooden Spoon
- Baking Sheet
- Parchment Paper
- Plastic Wrap
Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Butter - I like to use real butter for the best flavor. You can use oil or margarine, but for taste, butter is best.
- Onions - I use a white, yellow, or sweet onion.
- Jalapeño - I seed and dice a jalapeno. If you don't want the heat, you could use green bell peppers, but if you can handle the heat, I definitely recommend the jalapeños.
- Garlic - Fresh garlic is best, but you can use pre-minced garlic as well.
- Brisket - Use leftover brisket or buy cooked brisket from the grocery store.
- BBQ Sauce – I used a store-bought BBQ sauce, but you could make your own homemade barbecue sauce if you like. You’ll use part of the sauce in the brisket filling for the empanadas and part of it for the creamy bbq sauce to use as a dipping sauce.
- Chili Powder – I used regular chili powder, but you could use chipotle chili powder instead.
- Oregano – I used Mexican oregano, but you could use regular oregano instead.
- Cumin – Use good quality cumin for the best flavor.
- Pie Crust – I used a refrigerated pie crust as a shortcut to homemade dough; however, you could also use puff pastry or buy empanada wrappers from the grocery store or Latin markets.
- Egg – Combine the egg with water to create an egg wash for the outside of the empanadas.
- Mexican Crema – I like to use Mexican Crema. It is a little thinner than sour cream. However, you could use sour cream and just thin it out a little with milk.
- Lime Juice – I recommend using fresh lime juice.
- Sriracha – You could use any hot sauce.
How To Make Brisket Empanadas
- 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.
- Spray a pan with cooking spray and lay the empanadas on the pan.
- Bake for 15 to 20 minutes or until golden brown.
- Combine the sauce ingredients and serve with the empanadas.
Recipe 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.
Variations
Change The Empanada Dipping Sauce – Instead of serving the brisket empanadas with creamy barbecue sauce, you could serve them instead with regular barbecue sauce, a Creamy Avocado Ranch Dressing, Chipotle Sauce, or Restaurant Style Salsa instead.
What To Serve with Brisket Empanadas?
- Cilantro Lime Slaw
- Mexican Street Corn Salad
- Corn and Black Bean Salad
- Spanish Rice
- Refried Beans
- Chipotle Sweet Potato Waffle Fries with Quest Fresco
- Baked Sweet Potato Chips
FAQs
Yes, you can make the filling ahead of time, such as the day before, and refrigerate it, then reheat it before adding it to the empanadas.
Place the empanadas in an airtight container and place them in the refrigerator for up to 3 – 4 days.
Yes, please put the brisket empanadas in a freezer-safe bag or airtight container and freeze up to 3 months. Thaw completely before reheating.
Yes! You can make your own empanada dough from scratch or use store-bought empanada discs or puff pastry instead of refrigerated pie crust.
More Empanada Recipes
More Recipes
- Smash Burger Tacos
- Grilled Onion Bacon Cheddar Burger
- Mexican Beef and Rice Casserole
- Taco Sloppy Joes
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Recipe
Ingredients
Brisket Empanadas
- 2 tablespoons butter
- 1/2 cup chopped onion
- 2 jalapenos 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
- Heat the oven to 350°.
- Melt the butter in a large saute pan and cook the onion, jalapenos and garlic for 4 minutes.2 tablespoons butter, 1/2 cup chopped onion, 2 jalapenos, 1 tablespoon minced garlic
- Add the brisket, BBQ sauce, and spices, and cook for another 3 to 4 minutes.1 ½ cups leftover brisket, 3-4 tablespoons BBQ sauce, 1 teaspoon chili powder, 1/2 teaspoon Mexican oregano, 1/2 teaspoon cumin
- Unroll the pastry dough and cut 4-inch circles.1 package store-bought pie crust or puff pastry dough
- 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.1 egg
- 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.1/4 cup Mexican cream or sour cream, 1/4 cup BBQ sauce, 2 teaspoons lime juice, 1 teaspoon sriracha or other hot sauce
Cindy Lockhart says
Amazing!! Used poblano and jalapeno peppers from garden. Had fired roasted and flashed froze.
Sherry says
What type of store bought barbecue sauce is best? I usually buy brown sugar but not sure if this might be too sweet.
Michele says
Sherry,
That’s really a personal choice because people have strong opinions about their BBQ sauce. Use whichever one you like.
Thanks,
Michele