Name: Smoked Brisket Empanadas (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 8
Cuisine: Latin American
Ingredients: 3 cups All-Purpose Flour; 1 tsp Salt; 1 cup Cold Butter-cut into cubes; 1/2 cup Ice Water; 2 cups Smoked Brisket-shredded; 1/2 cup Onion-diced; 1 clove Garlic-minced; 1 can Diced Tomatoes-undrained; 1 tbsp Chili Powder; 1/2 tsp Cumin; Salt to taste; Pepper to taste; 1 Egg; 1 tbsp Water

Recipe tier

Savory empanadas filled with tender smoked brisket, a simple tomato-based sauce, and a touch of spice. A comforting and flavorful handheld meal.

Total 3h

Serves 8

Steps 8

Ingredients 14

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Soul kitchen · 182 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 72m Cook 108m Plate 5m Reset 10m

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Dough
3 375 cups All-Purpose Flour
1 tsp 5 mL Salt
1 cup 240 mL Cold Butter-cut into cubes
cup 120 mL Ice Water
Brisket Filling
2 cups 480 mL Smoked Brisket-shredded
cup 120 mL Onion-diced
1 clove 3 mL Garlic-minced
1 can 400 g Diced Tomatoes-undrained
1 tbsp 15 mL Chili Powder
tsp 2.5 mL Cumin
Salt to taste to taste
Pepper to taste to taste
Egg Wash
1 50 g Egg
1 tbsp 15 mL Water

Equipment

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Instructions

🎙️ Cook with voice coach

Prepare the Dough: In a large bowl, combine the Flour and Salt. Cut in the Cold Butter until the mixture resembles coarse crumbs. Gradually add the Ice Water, mixing until the dough comes together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Prepare the Brisket Filling: In a skillet, sauté the Onion until softened. Add the Garlic and cook for another minute. Stir in the Diced Tomatoes, Chili Powder, Cumin, Salt, and Pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Combine the shredded Smoked Brisket with the tomato mixture. Let cool slightly.
Assemble the Empanadas: Roll out the dough on a lightly floured surface to about inch thickness. Cut out circles using a 4-5 inch cutter.
Place a spoonful of the Brisket Filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal.
Prepare the Egg Wash: Whisk together the Egg and Water.
Brush the top of each empanada with the Egg Wash.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.