Brisket Empanadas with Creamy BBQ Sauce
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
Heat the oven to 350°.
- 2
Melt the butter in a large saute pan and cook the onion, jalapenos and garlic for 4 minutes.
- 3
Add the brisket, BBQ sauce, and spices, and cook for another 3 to 4 minutes.
- 4
Unroll the pastry dough and cut 4-inch circles.
- 5
Place a heaping tablespoon of filling in the middle of the circle.
- 6
Dip your finger in water and dampen the outer edge of the circle to help it seal.
- 7
Fold the dough over and press to close. Seal the edge of the dough with a press or a fork.
- 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
Spray a pan with cooking spray and lay the empanadas on the pan.
- 10
Bake for 15 to 20 minutes or until golden brown.
- 11
In a small bowl, combine the sauce ingredients and serve with the empanadas.