Irresistible Brisket Empanadas

If you ask me, empanadas are one of the best handheld foods out there.

These brisket empanadas take tender smoked meat and turn it into a hearty appetizer that’s packed with flavor. Smoky brisket mixes with melted cheddar and cream cheese, plus a kick from fresh jalapeños.

The filling gets tucked into a flaky, buttery pastry dough that bakes up golden brown. A blend of cumin, onion powder, and black pepper seasons everything just right.

They’re perfect for game day spreads or weekend gatherings when you want something that feels special but comes together without much fuss.

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What Kind of Brisket Should I Use?

The great news about this recipe is that it’s perfect for using up leftover brisket from a previous meal, whether you smoked it yourself or picked it up from your favorite BBQ joint. You can use either the lean flat cut or the fattier point cut – both work well, though the point will give you a juicier, more flavorful filling. If you’re starting from scratch, you’ll want to cook your brisket low and slow until it’s tender enough to shred easily with a fork. Just make sure to chop or shred it into small pieces so it distributes evenly in your empanadas and doesn’t tear through the dough.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Brisket: If you don’t have leftover brisket, shredded pot roast, pulled pork, or even rotisserie chicken work great. Just make sure whatever meat you use is well-seasoned and tender.
• Jalapeno peppers: Want less heat? Use poblano peppers or bell peppers instead. If you want more kick, try serrano peppers or leave some of the jalapeno seeds in.
• Cream cheese: Sour cream or Mexican crema can work in place of cream cheese, though the filling will be a bit looser. You might want to drain excess liquid before filling the empanadas.
• Cheddar: Monterey Jack, pepper jack, or a Mexican cheese blend all melt nicely and taste great in these empanadas.
• Shortening: You can replace shortening with additional butter or use lard for a more traditional empanada dough. The texture will be slightly different but still tasty.
• Flour: Don’t substitute the flour – it’s essential for the empanada dough structure and won’t work with alternatives like almond or coconut flour.

Watch Out for These Mistakes While Baking

The biggest mistake when making empanadas is overworking the dough, which creates tough, chewy pastry instead of flaky layers – mix just until the dough comes together and handle it as little as possible.

Another common error is overfilling the empanadas, which causes them to burst open during baking and leak all that delicious brisket filling, so stick to about 2 tablespoons of filling per empanada and leave a good border around the edges.

Don’t skip chilling the dough for the full 30 minutes, as cold dough is much easier to roll out and helps the butter stay solid, which is what creates those flaky layers you’re after.

Finally, make sure to seal the edges really well by pressing firmly with a fork – any gaps will open up in the oven, and brushing with the egg wash not only gives you that golden color but also helps seal everything together.

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What to Serve With Brisket Empanadas?

These brisket empanadas are pretty hearty on their own, so I like to serve them with fresh toppings and dips that balance out the richness. A simple side of sour cream, guacamole, or salsa (or all three!) gives everyone options for dipping and adds a cool, fresh contrast to the warm, cheesy filling. A crisp cabbage slaw with lime dressing or a basic mixed greens salad works great if you want something light and crunchy on the side. For a more filling meal, you can add some Mexican rice, black beans, or even just some tortilla chips and queso for a full spread that’s perfect for game day or casual get-togethers.

Storage Instructions

Refrigerate: Keep your brisket empanadas in an airtight container in the fridge for up to 4 days. They make great grab-and-go snacks or quick lunches throughout the week. I like to stack them with parchment paper in between so they don’t stick together.

Freeze: These empanadas are perfect for freezing! You can freeze them either before or after baking. If freezing unbaked, place them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Already baked ones freeze just as well in an airtight container.

Reheat: Pop refrigerated empanadas in a 350°F oven for about 10 minutes to crisp them back up. If you’re reheating from frozen, add an extra 5-10 minutes. You can also use an air fryer at 350°F for 5-7 minutes for a super crispy result.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3300-3600
• Protein: 110-130 g
• Fat: 210-230 g
• Carbohydrates: 230-250 g

Ingredients

For the dough:

• 3 cups flour (King Arthur all-purpose flour)
• 3/4 tsp salt
• 3/4 cup butter (Kerrygold unsalted butter)
• 1/2 cup shortening (chilled and cut into 1/2-inch cubes)
• 8 tbsp water

For the filling:

• 2 cups brisket (chopped into 1/4-inch pieces for even filling)
• 2 jalapeno peppers
• 5 oz cream cheese (Philadelphia brand for better melting)
• 1 1/4 cup cheddar
• 1 tsp seasoning
• 1/2 tsp pepper
• 1/2 tsp onion powder
• 1/4 tsp ground cumin

For the egg wash:

• 1 egg
• 1 tbsp water

Step 1: Make the Empanada Dough

• 3 cups flour
• 3/4 tsp salt
• 3/4 cup butter, chilled and cubed
• 1/2 cup shortening, chilled and cubed
• 8 tbsp water

In a large bowl, whisk together the flour and salt.

Cut the chilled butter and shortening into small cubes and add to the flour mixture.

Using a pastry cutter, two knives, or your fingertips, work the butter and shortening into the flour until the mixture resembles coarse breadcrumbs with pea-sized pieces of fat still visible—this creates the flaky texture we want.

Add the water a little at a time, mixing gently with a fork until the dough just comes together.

Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes while you prepare the filling.

I find that chilling the dough makes it much easier to roll and helps it hold its shape during baking.

Step 2: Prepare the Brisket Filling

• 2 cups brisket, chopped into 1/4-inch pieces
• 2 jalapeno peppers, diced
• 5 oz cream cheese
• 1 1/4 cup cheddar, shredded
• 1 tsp seasoning
• 1/2 tsp pepper
• 1/2 tsp onion powder
• 1/4 tsp ground cumin

While the dough chills, prepare the filling.

Dice the jalapeno peppers into small pieces, removing seeds if you prefer less heat.

In a medium bowl, beat the cream cheese until it’s soft and spreadable.

Add the seasoning, pepper, onion powder, and ground cumin to the cream cheese, stirring until well combined.

Fold in the shredded cheddar cheese, diced jalapenos, and chopped brisket, mixing until everything is evenly distributed.

The cream cheese acts as a binder and adds richness to the filling, while the warm spices complement the savory brisket beautifully.

Step 3: Preheat and Shape the Empanadas

• dough disk from Step 1

Preheat your oven to 400°F.

Remove the chilled dough from the refrigerator and place it on a lightly floured surface.

Roll the dough out to about 1/8-inch thickness.

Using a 4-inch round cutter or the rim of a glass, cut circles from the dough, re-rolling scraps as needed.

Place 2 to 3 tablespoons of the brisket filling mixture from Step 2 onto one half of each dough circle, leaving about 1/2-inch border around the edge.

I like to keep the filling generous but not overflowing, as it helps the empanadas stay sealed during baking.

Step 4: Seal and Finish the Empanadas

• 1 egg
• 1 tbsp water

Fold each dough circle in half over the filling, creating a half-moon shape.

Press the edges firmly with the tines of a fork to seal them completely—this not only seals the empanada but creates a decorative pattern.

In a small bowl, whisk together the egg and 1 tablespoon of water to make an egg wash.

Brush the top of each sealed empanada generously with the egg wash, which will give them a beautiful golden-brown appearance and help them crisp up in the oven.

Step 5: Bake and Serve

Arrange the prepared empanadas on a baking sheet lined with parchment paper.

Bake in the preheated 400°F oven for 20 to 25 minutes, until the pastry is golden brown and crispy.

The empanadas should be puffy and the filling hot throughout.

Remove from the oven and let cool for 2 to 3 minutes before serving—this allows the filling to set slightly so it doesn’t spill out when you bite into it.