• Nicole Kuhn

Leftover Brisket Empanadas (vegetarian version included)

Updated: Dec 18, 2019



 

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.


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