Smoked Brisket Mac Cheese Empanadas

Smoked brisket and macaroni and cheese were always the first dishes to disappear at my backyard gatherings This recipe wraps smoky tender brisket and rich creamy mac n cheese inside a flaky golden empanada shell for the ultimate comfort snack or party appetizer

Each bite finishes with that melt-in-your-mouth texture and a hint of smoke that keeps everyone reaching for seconds The first time I made these for game day my friends could not stop talking about the pairing of brisket and mac in a handheld treat It became an instant request for every special get-together after

Ingredients

• All-purpose flour: Gives the empanada dough structure and crispness Choose unbleached for better flavor
• Unsalted butter: Adds tenderness and layers to the dough Use very cold quality butter for flakiness
• Salt: Brings out flavor in both dough and fillings Opt for fine sea salt
• Large eggs: Binds the dough and creates a glossy finish on top Fresh eggs are best
• Cold water and white vinegar: Help keep the dough tender and easy to handle Cold ingredients are key for flakiness
• Smoked brisket: Packs deep smoky beef flavor Try to choose brisket with a bit of fat for juiciness
• Onion: Adds sweetness and savory background finish Look for a fresh firm half onion
• Olive oil: Sautéing the onion and brisket brings out savory notes Use extra virgin for best taste
• Barbecue sauce: Optional for extra punch and tang Choose one with natural smoke if you want even more depth
• Elbow macaroni: The classic shape for mac n cheese Cooks quickly and holds sauce well
• Sharp cheddar and mozzarella cheeses: Cheddar brings sharpness mozzarella melts smooth and stretchy Always shred cheese from a block for best melting
• Whole milk: Enriches the sauce and binds macaroni together Use fullfat for a creamier texture
• Black and white pepper: Add subtle heat and complement both the cheese sauce and meat
• Baking essentials: extra flour for rolling out dough parchment paper for easy cleanup

Instructions

Make the Dough:

Combine flour and salt in a mixing bowl Cut cold butter into the mixture until it resembles coarse crumbs which will help create a light flaky pastry Whisk together one egg cold water and vinegar then pour into the flour mixture Mix with a fork or your hands just until a dough forms Turn the dough onto a lightly floured surface knead briefly to bring it together flatten into a disk wrap tightly and refrigerate for at least 30 minutes This rest ensures your dough rolls out smoothly and bakes crisp

Prepare the Mac n Cheese:

Cook elbow macaroni in salted water just to al dente so it does not become mushy in the empanadas Drain well and set aside In a saucepan melt butter over medium heat Whisk in flour and cook for one minute to remove raw flavor making a blond roux Slowly whisk in milk cooking and stirring until the mixture just thickens about two minutes Add cheddar and mozzarella and stir until velvety smooth Season with salt and white pepper then fold in the macaroni Let it cool until just warm which makes assembly easier

Cook the Brisket Filling:

Heat olive oil in a skillet over medium heat Add diced onion and cook until translucent about four minutes Stir in chopped brisket and barbecue sauce if using Cook two or three minutes until heated through Make sure the mixture is not too wet or too dry for easy filling Season to taste then remove from heat and let cool slightly

Assemble the Empanadas:

Preheat your oven to 400 F and line a baking sheet with parchment paper On a floured surface roll dough out to about one eighth of an inch thickness Cut out rounds about five inches wide Place a generous spoonful of brisket filling and then a spoonful of mac n cheese at the center of each circle Be sure not to overfill Fold the dough over the filling to make a half moon shape Pinch the edges closed and use a fork to crimp for a secure seal Arrange each on your prepared baking sheet leaving space between them

Bake to Finish:

Beat the remaining egg with a tablespoon of water to make an egg wash Brush over the tops of each empanada Place the tray in the oven and bake for twenty to twenty five minutes until puffed and golden cool for several minutes before serving They are best warm but can be eaten at room temperature

Save to Pinterest

I especially love the butter in this dough because it bakes up as crisp as a bakery pastry My kids ask for extra cheese inside every single time and it is now a must at our holiday open house

Storage Tips

Let the empanadas cool completely before storing Place in an airtight container lined with paper towels Refrigerate for up to three days These empanadas reheat best in a hot oven or toaster oven for about ten minutes Microwave reheating works but the crust will not be quite as crisp

Ingredient Substitutions

No brisket on hand Use any cooked barbecue beef or roasted meat Shredded rotisserie chicken can work for a different twist No cheddar in the fridge Try Monterey Jack for melt or a hint of gouda for smokiness For a dairyfree version use your favorite plantbased milk and cheese blend watching thickness of the sauce

Serving Suggestions

Serve warm with extra barbecue sauce or ranch dip and pickles on the side They pair really well with a simple cabbage slaw or even a drizzle of hot honey For game day make a double batch and watch them disappear in minutes

Cultural and Historical Context

Combining American barbecue favorites with Latininspired empanada pastry takes two comfort classics and creates something new and shareable Empanadas originated in Spain and Latin America as portable meals smoky brisket is a Texas barbecue staple This fusion is all about hearty flavors and feeding a crowd Americanstyle

Seasonal Adaptations

Add a handful of caramelized onions or chopped jalapenos for a wintery kick Mix in diced roasted bell peppers or spring onions from your farmers market haul In summer try using leftover grilled corn or fresh herbs to brighten the cheese sauce

Success Stories

Friends who swore they hated mac n cheese absolutely loved these at my last holiday potluck My neighbor now requests a tray every time she has guests over The best compliment I received was that they taste just like a food truck specialty

Freezer Meal Conversion

Assemble empanadas but do not bake Place them on a lined tray and freeze solid Transfer to a ziptop bag Bake from frozen adding a few extra minutes to baking time You can also freeze leftover cooked empanadas and reheat in a 350 F oven for best results

Save to Pinterest

Bake an extra batch because these are always gone in no time Serve with cold drinks and a big smile

Recipe FAQs

→ How do I achieve a flaky empanada crust?

Use cold butter and chill the dough before rolling out to ensure a tender, flaky pastry texture.

→ Can I use leftover beef instead of brisket?

Yes, substitute chopped roast beef for brisket for similar flavor and convenience.

→ What cheeses work best for the filling?

Sharp cheddar and mozzarella melt smoothly, delivering creamy richness and gooey texture inside each empanada.

→ What dips pair well with these empanadas?

Serve with tangy ranch or extra barbecue sauce to complement smoky and creamy flavors.

→ How can I add more smokiness to the filling?

Mix a pinch of smoked paprika into the mac and cheese for a deeper smoky note.

→ Are these suitable for appetizers or snacks?

Yes, their hand-held size makes them perfect for parties, snacks, or hearty appetizers.