Smoked Brisket Mac Cheese Empanadas (Printable Version)

Golden empanadas filled with smoked brisket and creamy macaroni, wrapped in crisp pastry for savory enjoyment.

# What You Need:

→ Empanada Dough

01 - 2 1/2 cups all-purpose flour
02 - 1 teaspoon salt
03 - 1/2 cup unsalted butter, cold and diced
04 - 1 large egg
05 - 1/3 cup cold water
06 - 1 tablespoon white vinegar

→ Smoked Brisket Filling

07 - 1 1/2 cups smoked brisket, finely chopped
08 - 1/2 small onion, finely diced
09 - 1 tablespoon olive oil
10 - 1/4 cup barbecue sauce (optional)
11 - Salt and black pepper, to taste

→ Macaroni and Cheese

12 - 1 cup elbow macaroni
13 - 1 tablespoon unsalted butter
14 - 1 tablespoon all-purpose flour
15 - 3/4 cup whole milk
16 - 1 cup sharp cheddar cheese, shredded
17 - 1/4 cup mozzarella cheese, shredded
18 - Salt and ground white pepper, to taste

→ Assembly

19 - 1 large egg
20 - 1 tablespoon water

# How to Make It:

01 - Combine flour and salt in a mixing bowl. Cut cold butter into the mixture until a coarse crumb texture forms. Whisk together egg, cold water, and vinegar separately, then add to flour mixture. Mix just until dough forms, turn onto a floured surface, knead briefly, flatten into a disk, wrap, and refrigerate for 30 minutes.
02 - Boil elbow macaroni in salted water according to package directions; drain and set aside. Melt butter in a saucepan over medium heat, whisk in flour, and cook for 1 minute. Gradually add milk, whisking constantly until thickened. Incorporate cheddar and mozzarella cheeses, stirring until melted and smooth. Season with salt and ground white pepper, then fold in cooked macaroni and let cool slightly.
03 - Heat olive oil in a skillet over medium heat. Sauté diced onion until translucent. Add chopped smoked brisket and barbecue sauce if desired, cook for 2 to 3 minutes until heated through. Season with salt and pepper, then remove from heat.
04 - Preheat oven to 400°F. Line a baking sheet with parchment paper. On a floured surface, roll out dough to 1/8-inch thickness. Cut dough into 5-inch rounds. Place a spoonful of brisket and a spoonful of mac and cheese in the center of each round. Fold dough over filling to form a half-moon, pinch and crimp edges with a fork to seal. Arrange empanadas on the prepared baking sheet.
05 - Whisk egg with water to create an egg wash and brush each empanada. Bake for 20 to 25 minutes until golden brown. Allow empanadas to cool slightly before serving.

# Expert Advice:

01 -
  • Easy to portion and serve at parties
  • Satisfies both meat lovers and cheese fanatics
  • Great way to use up leftover brisket or barbecue meat
  • The dough is forgiving and can be made ahead of time
02 -
  • High in protein from brisket and cheese
  • Each empanada is a meal on its own
  • Can be frozen before or after baking for meal prep flexibility
  • Cheese pull in every bite makes these a true crowd pleaser
03 -
  • Make sure filling is cool before assembling or your dough may become soggy
  • Do not skip refrigerating the dough it is the secret to perfectly flaky crust
  • Try adding a pinch of smoked paprika to the mac and cheese if you want to amplify the smoke flavor

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