Smoked Brisket Mac n Cheese Empanadas

Smoked Brisket and Mac n Cheese Empanadas are the ultimate comfort food reinvented. Each empanada bursts with creamy noodles and rich smoked beef, cozily wrapped inside golden homemade pastry. They were born from a desire to blend barbecue flavors with classic cheesy pasta, and quickly became the star appetizer at my family's game nights, never a crumb left behind.

The first time I tried these, my kids were skeptical, but they now beg for them whenever brisket is on the menu. It is the one thing that disappears before anything else at our potluck table.

Ingredients

• All-purpose flour: Key for flaky pastry. Choose unbleached for best texture
• Salt: Enhances flavor and helps balance the dough
• Unsalted butter: Needs to be cold and diced so you get perfect layers. European butters add extra richness if available
• Egg: Adds structure and helps bind the dough
• Cold water: Essential for a tender crust. Use ice water if possible
• White vinegar: Makes the pastry ultra tender
• Smoked brisket: The hero ingredient. Look for well-marbled cuts for best flavor
• Onion: Adds a gentle sweetness to the filling
• Olive oil: Helps achieve the perfect sauté on the onions
• Barbecue sauce: Optional but adds that signature tang and smoke. Go for one with natural ingredients
• Elbow macaroni: Classic for creamy mac n cheese. Gluten-free versions work if needed
• Unsalted butter: Melts smoothly and forms the base of the cheese sauce
• All-purpose flour: Thickens the sauce
• Whole milk: Makes the cheese sauce silky. Full-fat tastes best
• Sharp cheddar cheese: For a bold cheesy kick. Freshly shredded melts better
• Mozzarella cheese: Adds a gooey stretch
• Salt and ground white pepper: Balances the richness without overpowering
• Egg wash: For that shiny golden finish
• Water: Thins the egg wash for easy brushing

Instructions

Prepare the Empanada Dough:

First mix flour and salt in a large bowl until evenly distributed. Cut in cold diced butter using fingers or a pastry cutter. Work swiftly to keep everything cold. The mixture should look like puffy breadcrumbs with some pea-sized bits.

Egg and Vinegar Mixture:

Whisk egg cold water and white vinegar in a smaller bowl until very smooth. Pour this into the flour mixture. Using a fork or hands gently mix until dough just forms. Do not overwork or it gets tough.

Form and Chill Dough:

Lightly flour a clean surface and turn dough out. Knead briefly to bring together and form a thick disk. Wrap tightly in plastic wrap and refrigerate for at least thirty minutes (it can chill up to two days).

Make the Mac n Cheese:

Boil macaroni until just al dente. Drain and quickly toss with a touch of olive oil so pasta does not stick. Melt unsalted butter in a clean saucepan over medium heat until frothy. Sprinkle flour evenly into butter then whisk and cook one minute for a nutty aroma.

Add Milk and Cheeses:

Slowly whisk in whole milk. Let simmer while stirring until sauce thickens and coats the back of a spoon. Add sharp cheddar and mozzarella by small handfuls, whisking constantly. Sauce should become creamy and smooth. Taste and season with salt and ground white pepper.

Fold Macaroni into Cheese Sauce:

Add cooked macaroni and gently mix until each noodle is well coated. Set aside to cool slightly before assembling.

Prepare the Brisket Filling:

Heat olive oil in skillet over medium. Add diced onions and cook until soft and translucent but never brown. Stir in chopped smoked brisket and barbecue sauce if using. Toss to heat through and flavors meld for about two or three minutes. Taste for salt and pepper.

Roll and Cut Empanada Dough:

Lightly flour your work surface. Roll dough to one eighth inch thick. Use a five inch round cutter to stamp out circles. Keep scraps covered to prevent drying.

Fill and Shape Empanadas:

On each dough circle place one generous spoonful of cooled brisket filling and one spoonful mac n cheese in center. Fold dough over to form half-moon shape. Press edges tightly then crimp with fork for a decorative border.

Arrange and Brush Empanadas:

Space empanadas apart on parchment-lined baking sheet. Whisk egg and water together for egg wash then brush surface of each empanada.

Bake to Golden Perfection:

Bake at four hundred degrees Fahrenheit for twenty to twenty five minutes. Watch for deep golden color and crisp pastry. Let them cool a few minutes before serving so filling sets.

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My favorite part is the cheese stretch when you bite in warm. Once my sister grabbed the last empanada during a weekend barbecue and danced around with it, now we bake double batches just for her.

Storage Tips

After cooling store empanadas in a sealed container in the fridge for up to three days. To keep their crispy crust reheat in the oven at three hundred fifty degrees Fahrenheit for about ten minutes. If freezing wrap tightly and thaw in the fridge before reheating.

Ingredient Substitutions

Leftover roast beef works nicely instead of brisket. For a twist on the cheese blend swap in smoked gouda or pepper jack. Plant-based eaters can use a dairy-free cheese sauce and steamed mushrooms for a savory alternative.

Serving Suggestions

Serve hot from the oven with extra barbecue sauce or tangy ranch dip on the side. Garnish with chopped parsley for color or fine diced pickle if you crave a bright crunch. These also shine as part of a game day spread next to spicy wings and slaw.

Cultural Inspiration

Empanadas are a time-honored treat across Latin America but this version brings together American barbecue and macaroni traditions. I love the fusion, it reflects how family recipes change and blend based on what is in our kitchens and hearts.

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Make a double batch for your next gathering and watch everyone reach for seconds. Warm empanadas with creamy filling and smoky beef never fail to impress.

Recipes Q&A

→ Can I substitute brisket with another meat?

Yes, leftover roast beef or pulled pork can replace brisket for a slightly different flavor and texture.

→ How do I keep the pastry flaky?

Use cold butter and refrigerate the dough before rolling. Handle minimally to retain flakiness.

→ Can I freeze assembled empanadas before baking?

Absolutely. Arrange on a tray, freeze until firm, then store in a sealed bag. Bake from frozen, adding a few extra minutes.

→ What dipping sauces pair well?

Tangy barbecue sauce, ranch, or even chipotle mayo add extra flavor to each bite.

→ Are there vegetarian options?

Swap brisket for sautéed mushrooms or beans and use vegetarian cheese for a meat-free version.

→ How long do leftovers keep?

Store cooled empanadas in an airtight container in the refrigerator for up to 3 days.