LEFTOVER BRISKET EMPANADAS
INGREDIENTS:
½ cup red onion, diced
1/3 cup sweet bell peppers, a mix of red and yellow, diced
1 cup leftover brisket, roughly chopped
1 clove garlic, diced
1 tablespoon jalapeño, diced
1 tablespoon BBQ sauce, plus more if you need it after tasting the filling
½ teaspoon cayenne
2 tablespoons parsley
1 package store bought puff pastry dough, empanada wrappers
vegetarian version:
½ cup red onion, diced
1/3 cup sweet bell peppers, a mix of red and yellow, diced
1 can black beans, drained
1 can corn, drained
1 clove garlic, diced
1 tablespoon jalapeño, diced
2 pinches cumin
1 package store bought puff pastry dough, empanada wrappers1 can black beans, drained
for the sauce:
3 tablespoons crème fraîche
1 tablespoon BBQ sauce
1 teaspoon hot sauce, I used Valentina
¼ teaspoon salt
INSTRUCTIONS:
Preheat oven to 375ºF.
In a medium sized skillet add 1 tablespoon extra virgin olive oil, and add onions and peppers and cook about 5 minutes, until starting to soften.
Add the brisket, garlic, and jalapeño, and 1 tablespoon BBQ sauce, and cook an additional 5 minutes.
Place the mixture in the food processor, add the cayenne powder and parsley, and pulse a few times (just enough to mix everything together, but not so much that your filling looks like a paste). Taste and adjust seasonings. If it’s too dry, add an additional tablespoon of BBQ sauce and pulse again.
Brush the edges of empanada wrappers with water, and place 1 ½ - 2 tablespoons of the filling in the center. Fold one edge to meet the opposite edge and seal edges together using the tines of a fork.
Place on a baking sheet lined with parchment paper.
Place in oven and bake for 20 minutes, or until the dough is golden.
For the sauce, mix crème fraîche, BBQ sauce, hot sauce, and salt in a bowl.
Serve with dipping sauce.
vegetarian:
Preheat oven to 375ºF.
In a medium sized skillet add 1 tablespoon extra virgin olive oil, and add onions and peppers and cook about 5 minutes, until starting to soften.
Add the black beans, corn, garlic, cumin, and jalapeño, and cook an additional 5 minutes.
Brush the edges of empanada wrappers with water, and place 1 ½ - 2 tablespoons of the filling in the center. Fold one edge to meet the opposite edge and seal edges together using the tines of a fork.
Place on a baking sheet lined with parchment paper.
Place in oven and bake for 20 minutes, or until the dough is golden.
For the sauce, mix crème fraîche, BBQ sauce, hot sauce, and salt in a bowl.
Serve with dipping sauce.
NOTE: Adjust the sauce as needed. I used Stubbs Original® so when I made the sauce, it was initially too salty/tangy with the addition of the tangy Valentina, but I added a few squeezes of Sweet Baby Ray's Original® and it evened out perfectly.