Smoked Brisket Mac n Cheese Empanadas (Printable)

Golden empanadas filled with smoked brisket and creamy mac n cheese—perfect for comfort food lovers.

# 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

→ Mac n 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 large bowl. Cut in cold, diced butter until mixture resembles coarse crumbs.
02 - Whisk egg, cold water, and vinegar in a small bowl. Pour into flour mixture and mix to form dough.
03 - Transfer dough to floured surface, knead briefly, shape into a disk, wrap, and refrigerate for minimum 30 minutes.
04 - Boil elbow macaroni in salted water according to package instructions. Drain and set aside.
05 - Melt butter in saucepan over medium heat. Whisk in flour, cooking for 1 minute until smooth.
06 - Gradually whisk in whole milk until slightly thickened. Stir in cheddar and mozzarella until smooth and incorporated.
07 - Season with salt and ground white pepper. Fold in cooked macaroni and allow to cool slightly.
08 - Heat olive oil in skillet over medium heat. Sauté diced onion until translucent.
09 - Add chopped brisket and barbecue sauce if desired. Cook 2–3 minutes, season with salt and black pepper. Remove from heat.
10 - On floured surface, roll dough to 1/8-inch thickness. Cut into 5-inch rounds using a cutter.
11 - Spoon brisket and mac n cheese into the center of each dough circle.
12 - Fold dough over to form half-moons. Pinch edges and crimp with fork to seal.
13 - Place sealed empanadas on parchment-lined baking sheet.
14 - Whisk egg with water. Brush over each empanada to promote browning.
15 - Bake in preheated 400°F oven for 20–25 minutes, until golden brown.
16 - Allow empanadas to cool slightly before serving hot.

# Expert Suggestions:

01 -
  • Perfect for using leftover smoked brisket and everyday macaroni
  • A fun fusion snack that always gets a wow from guests
  • Everything made from scratch for unbeatable flavor and texture
  • Simple ingredients you can find at most stores
  • Great make-ahead option for parties or busy weeknights
02 -
  • Each empanada is loaded with both protein and fiber
  • Dough can be made up to two days in advance
  • Recipe freezes beautifully after baking
03 -
  • Do not rush chilling the dough, it makes the flakiest crust
  • Freshly shredded cheese melts better than pre-packaged
  • A little smoked salt or paprika elevates the flavor even more
  • Let kids help with filling and crimping for a kitchen activity everyone loves

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