A photo of someone filling an empanada wrapper with brisket filling, next to a plate of filled empanadas

Leftover Brisket Empanadas

Tanya Ungar
Makes 18 empanadas
Course Main Course

Ingredients
  

  • 1 ½ cup left over brisket with sauce but not wet minced
  • 2 cups flour
  • 2/3 cups butter
  • 1/3 cup ice water
  • 1 tsp salt
  • Egg white mixed with a little water if baking
  • Olive oil if frying

Instructions
 

  • Preheat oven to 350 degrees.
  • Make empanada disks: Combine the flour, butter, salt and ice water in a bowl or food processor until small crumbs form.
  • Place the dough onto the counter and form a ball. Divide in half and roll out the dough to 1/8 inch thickness.
  • Cut the dough with a round cookie cutter to form the empanada disks.
  • Place the brisket in the center of the disk, being careful not to overfill and leaving a ¼ inch of the disk clear.
  • Wet the bottom half of the disk with water and fold the top of the disk over to match the bottom edge. Press with a fork to seal completely.
  • Baking: Brush empanadas with egg white and water mixture. Bake in the oven for 20-30 minutes until the empanadas are golden brown.
  • Frying: Fill deep pan with 1 inch of olive oil. Fry in medium heat until the empanadas turn light brown, flip and fry the other side. Remove to a napkin.

Notes

Everyone raves about my husband’s brisket for the holidays, and my children rave about my empanadas. We realized that we could combine them. Although empanadas could be made by one person alone, making them as a family gives an added opportunity for togetherness and the brisket an encore performance.
Keyword Passover, Rosh Hashanah