Smoked Brisket Empanada Recipe
Fried hand pie stuffed with smoked brisket, Poblano peppers, onions & sharp Cheddar, drizzled with Remoulade, served with mixed greens & Succotash
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling and Dough
Method
Preparation
- 1
Make the Filling
In a skillet over medium heat, sauté the diced Poblano peppers and onions until softened, about 5-7 minutes. Add the shredded smoked brisket to the skillet, season with salt and black pepper, and mix until heated through. Remove from heat and let cool slightly. Stir in the sharp Cheddar cheese until combined.
- 2
Prepare the Dough
In a large bowl, combine the flour and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs. In a separate bowl, whisk together the egg yolk and ice water. Gradually add the wet ingredients to the flour mixture, mixing until the dough comes together. Divide the dough into 2 discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- 3
Assemble the Empanadas
Roll out one disc of dough on a floured surface to about 1/8 inch thickness. Cut out circles (about 4-5 inches in diameter). Place about 2 tablespoons of the brisket filling in the center of each circle. Fold the dough over the filling to create a half-moon shape and crimp the edges with a fork to seal. Repeat with remaining dough and filling.
- 4
Fry the Empanadas
In a deep skillet, heat vegetable oil over medium-high heat. Once hot, carefully add empanadas in batches, frying until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Serve
Serve the fried empanadas drizzled with Remoulade alongside mixed greens and Succotash.
