Brisket Empanada Recipe
Make Brisket Empanada Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Brisket Filling
Assembly & Finish
Method
Dough
- 1
Prepare dry ingredients
In a large bowl, whisk together 3.5 cups all-purpose flour and 1 tsp salt until evenly combined.
- 2
Cut in fats
Add 3/4 cup cold cubed unsalted butter and 1/4 cup cold cubed shortening (if using) to the flour. Using a pastry cutter, two knives, or fingertips, cut the fat into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 3
Add liquids and chill
In a small bowl, beat 1 large egg with 1 tbsp white vinegar and 1/2 cup cold water. Drizzle into the flour mixture, stirring gently until a shaggy dough forms. Do not overwork. Gather the dough, divide into 2 disks, wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 2 days).
Brisket Filling
- 4
Prepare brisket
If using leftover brisket, trim any excessive fat and shred the meat into bite-sized pieces so it will fit and fold easily into empanadas. You should have about 3 cups shredded brisket.
- 5
Sauté aromatics and peppers
Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 chopped yellow onion and sauté until softened and translucent, about 5–6 minutes. Add 3 minced garlic cloves and 1/2 cup diced red bell pepper; cook 1–2 minutes until fragrant.
- 6
Build the filling
Stir in 2 tbsp tomato paste and cook 1 minute. Add 1/2 cup beef broth, 1 tbsp soy sauce, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/8 tsp cayenne pepper, 3/4 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and reduce slightly for 2–3 minutes.
- 7
Combine with brisket
Add shredded brisket to the skillet and toss to coat, cooking just until heated through and most liquid is absorbed, about 2–3 minutes. Taste and adjust seasoning. Finish by stirring in 1/4 cup chopped cilantro and 1 tbsp fresh lime juice. Let the filling cool to near room temperature (about 20–30 minutes) before assembling so dough doesn't become soggy.
Assembly & Finish
- 8
Roll and cut dough
Remove one dough disk from the refrigerator and let sit 5 minutes if very firm. On a lightly floured surface (use the 1/4 cup flour for dusting), roll dough to about 1/8-inch thickness. Using a round cutter (4.5–5 inches) or a bowl, cut circles for empanadas. Re-roll scraps as needed.
- 9
Fill empanadas
Place about 2–3 tablespoons of the cooled brisket filling in the center of each dough circle, leaving a 1/2-inch border. Dab the border with a little water to help seal.
- 10
Fold and seal
Fold the dough over the filling to form a half-moon. Press the edges together to seal, then crimp with a fork or fold decorative pleats to ensure a tight seal. Repeat with remaining dough and filling.
- 11
Egg wash and optional toppings
Beat 1 egg with 1 tsp water to make an egg wash. Brush each empanada lightly with the wash and sprinkle with sesame seeds if desired.
- 12
Bake or fry
To bake: Preheat oven to 400°F (200°C). Place empanadas on a parchment-lined baking sheet and bake 18–22 minutes until golden brown. To fry: Heat 2 cups vegetable oil in a heavy skillet to 350°F (175°C). Fry empanadas 2–3 at a time (don’t overcrowd) for 2–3 minutes per side until golden, drain on paper towels. Both methods produce crisp empanadas; baking is easier and less messy.
- 13
Serve
Let empanadas rest 5 minutes after cooking. Serve warm with chimichurri, spicy aioli, or your favorite salsa. Empanadas can be stored refrigerated up to 3 days or frozen (uncooked) for up to 1 month—thaw in fridge before baking.