Brisket Empanadas with Creamy BBQ Sauce

Brisket Empanadas with Creamy BBQ Sauce

from flavormosaic.com
Appetizers
40 min
12 servings
267 kcal / serving

Beef Brisket Empanadas are filled with leftover brisket, onions, garlic, Mexican seasonings, and served with a creamy BBQ sauce, making perfect finger food Appetizers!

Ingredients

  • 2 tablespoonsbutter
  • ½ cupchopped onion
  • 2jalapenos (seeded and diced)
  • 1 tablespoonminced garlic
  • 1 ½ cupsleftover brisket (chopped)
  • 3 tablespoonsbbq sauce
  • 1 teaspoonchili powder
  • ½ teaspoonmexican oregano
  • ½ teaspooncumin
  • 1 packagestore-bought pie crust or puff pastry dough
  • 1egg (beaten)
  • ¼ cupmexican cream or sour cream
  • ¼ cupbbq sauce
  • 2 teaspoonslime juice
  • 1 teaspoonsriracha or other hot sauce

Directions

  1. 1

    Heat the oven to 350°.

  2. 2

    Melt the butter in a large saute pan and cook the onion, jalapenos and garlic for 4 minutes.

  3. 3

    Add the brisket, BBQ sauce, and spices, and cook for another 3 to 4 minutes.

  4. 4

    Unroll the pastry dough and cut 4-inch circles.

  5. 5

    Place a heaping tablespoon of filling in the middle of the circle.

  6. 6

    Dip your finger in water and dampen the outer edge of the circle to help it seal.

  7. 7

    Fold the dough over and press to close. Seal the edge of the dough with a press or a fork.

  8. 8

    Mix the egg with 1 tablespoon of water to create an egg wash. Brush the egg wash on the top of each empanada.

  9. 9

    Spray a pan with cooking spray and lay the empanadas on the pan.

  10. 10

    Bake for 15 to 20 minutes or until golden brown.

  11. 11

    In a small bowl, combine the sauce ingredients and serve with the empanadas.