Brisket Empanadas with Creamy BBQ Sauce

A single brisket empanada sitting on top of other beef brisket empanadas with a slice of lime and cilantro in the bottom right and a cut lime above the main empanada.

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!

Course Appetizers, Main Dishes

Cuisine American

Keyword Brisket Empanadas

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 267kcal

Author Michele @ Flavor Mosaic

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

Video

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.

Nutrition