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Beef Brisket Empanadas
Nathan Congleton/TODAY
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(7 rated)

I love empanadas because they are a great finger food and a crowd favorite. I like to serve them for parties and especially on game days. They're meaty, easy-to-eat and so satisfying. Just use any leftover Instant Pot Brisket to fill them up! 


    • Canola oil
    • 1/2 cup red onion
    • 1/2 cup red bell pepper
    • 1 cup leftover brisket
    • 1 clove garlic, chopped
    • 1 tablespoon jalapeño pepper, diced
    • Barbecue sauce
    • 1/2 teaspoon cayenne
    • 2 tablespoon parsley
    • 1 egg
    • 1 teaspoon water
    • 12 rounds empanada dough, homemade or store-bought
    • 1 cup sour cream


1. Heat 1 tablespoon of canola oil in a sauté pan over medium heat. Add onions and peppers, and cook about 5 minutes. Add the brisket, garlic and jalapeño, and 1 tablespoon of barbecue sauce. Cook 5 minutes.

2. Place the mixture in a food processor and add cayenne and parsley; pulse a few times, but do not overwork the meat. 

3. Taste and adjust seasonings, if too dry add more barbecue sauce and pulse again.

4. Place 1 ½ tablespoons of the mixture into each round of empanada dough.

5. In a small bowl, beat the egg and water together.

6. Brush the egg wash on the edges of the dough rounds and seal edges (tightly) with the tines of a fork, or using an empanada press.

7. Heat a pot of oil to 350 F, if frying or preheat oven to 350 F, if baking.

8. Fry the empanadas until golden brown (about 5 minutes per side, then flip), or bake on cookie sheet for 25 minutes, until golden brown. Remove and set aside. 

9. In a small serving bowl, mix one cup of barbecue sauce with the sour cream.

10. Serve the empanadas hot with the sour cream sauce on the side.