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.