Smoked Brisket Mac n Cheese Empanadas

This recipe creates the ultimate comfort snack—golden empanadas stuffed with smoky brisket and creamy homemade mac and cheese. It is an indulgent treat that always draws a crowd at gatherings and quickly became my go-to for game days and potlucks. The balance of buttery pastry, tender meat, and gooey cheese makes every bite memorable.

The first time I made these, the whole house filled with the aroma of smoked meat and cheese bubbling away. My friends still talk about that evening every time I mention empanadas.

Ingredients

• All-purpose flour: provides the structure for a flaky and tender pastry. Look for unbleached varieties for a better taste
• Salt: enhances every element and ensures neither the dough nor filling tastes flat
• Unsalted butter: must be cold for the best pastry texture, giving that rich and layered bite
• Large egg: binds the dough and gives it a slight richness (choose free-range eggs when possible)
• Cold water: essential because warm water can melt the butter before mixing, so use chilled from the fridge
• White vinegar: helps keep the dough tender and easy to roll
• Smoked brisket: brings deep barbecue notes. Use leftovers or pick up a thick slice from the deli. Good quality brisket should be moist with a nice smoke ring
• Onion: adds a subtle sweetness that balances the richness of the filling. Choose ones that feel heavy for their size and have shiny skin
• Olive oil: used to sauté and build flavor in the brisket mixture. A mild, fruity olive oil works best here
• Barbecue sauce: optional but gives an extra layer of tang and sweetness. Pick one that is not overly sweet for balance
• Salt and black pepper: round out the brisket filling. Use freshly ground pepper for the best aroma
• Elbow macaroni: soaks up that cheese sauce and holds its shape perfectly. Choose bronze-cut pasta if available for better sauce adherence
• Butter: lends luxurious body to the cheese sauce (always opt for real unsalted)
• All-purpose flour: makes the cheese sauce silky and helps it cling to the macaroni
• Whole milk: keeps the sauce creamy without becoming too heavy
• Sharp cheddar cheese: brings a strong flavor backbone (grate your own for smoother melting)
• Mozzarella cheese: makes the sauce extra stretchy and rich (whole milk mozzarella gives that signature pull)
• Ground white pepper: introduces a very gentle heat compared to black pepper so the cheese shines through
• Egg wash: makes sure the empanadas bake up glossy and golden. Reserve a little egg specifically for this
• Water: thins the egg wash for even pastry browning

Instructions

Prepare the Empanada Dough:

In a large bowl, combine the flour and salt. Work cold, diced butter into the flour using your fingertips or a pastry cutter. Stop as soon as the mixture looks like rough breadcrumbs with plenty of visible pea-sized butter

Whisk together wet ingredients:

Whisk the egg together with cold water and white vinegar. Pour this wet mixture into the dry and gently mix using a fork until the dough just comes together. Gather onto a floured surface and knead only a few times to bring it together. Shape into a disk, wrap tightly, and refrigerate for thirty minutes. This rest period helps the gluten relax and makes the dough easier to work with

Make the Mac n Cheese:

Boil macaroni in salted water according to package directions. Drain and set aside

Prepare cheese sauce:

In a small saucepan over medium heat, melt butter completely before stirring in the flour. Cook the mixture together for about one minute to remove any raw flour taste

Add milk and thicken:

Gradually whisk in milk, adding a little at a time so the sauce remains lump free. Stir constantly until thick enough to coat the back of a spoon

Finish cheese sauce:

Off the heat, stir in freshly grated cheddar and mozzarella cheese. Mix until the sauce is completely smooth and silky. Add salt and white pepper to taste

Combine macaroni and sauce:

Stir in cooked macaroni and let cool to room temperature. This prevents steam from making the empanada dough soggy

Prepare the Brisket Filling:

In a skillet over medium heat, sauté finely diced onion in olive oil until they turn translucent and lightly sweet. Add the chopped smoked brisket and barbecue sauce if using. Stir and heat through for a few minutes to blend flavors

Season brisket filling:

Season with salt and black pepper only after tasting since the brisket and sauce are already seasoned. Remove from the heat and let cool to room temperature

Assemble the Empanadas:

Roll out chilled dough on a lightly floured surface until about an eighth inch thick. Cut circles five inches across using a round cutter or bowl as a guide. Gather any scraps and reroll if needed

Fill and seal:

In the center of each circle, place a generous spoonful of the brisket then add a scoop of mac and cheese. Fold the dough over into a half-moon shape. Press the edges together and use a fork to crimp and seal tightly

Prepare for baking:

Arrange the formed empanadas on a parchment-lined sheet tray. Make sure to space them so they bake evenly

Bake:

Whisk egg with a splash of water and brush the tops of each empanada to help create a deep golden crust. Transfer the tray to a preheated four hundred degree oven and bake for twenty to twenty five minutes until the pastry is crisp and deeply colored. Let cool on the baking sheet for at least five minutes before serving since the filling will be molten hot

Pin Recipe

Make them tiny for appetizer platters or larger for lunch portions. The smoked brisket creates a savory depth that always reminds me of summer barbecues growing up. Mac n cheese is my childhood comfort food so putting these together feels like the best kind of nostalgia.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a low oven to restore crispness to the pastry. For longer storage, freeze fully baked and cooled empanadas on a tray then transfer to a zipper bag. Pop into the oven straight from the freezer for twenty minutes at three hundred fifty degrees.

Ingredient Substitutions

If you cannot find smoked brisket leftover roast beef or even shredded rotisserie chicken makes a fine substitute. Any melty cheese can work instead of cheddar or mozzarella—try gouda or Monterey Jack for a twist. For a vegetarian version use barbecue jackfruit and add smoked paprika to the filling.

Serving Suggestions

Serve these with a bowl of barbecue sauce or a tangy ranch dip for dunking. A simple coleslaw balances the richness and adds a fresh crunch. For a true comfort meal offer warm empanadas alongside pickles and kettle chips.

Cultural and Historical Inspiration

Empanadas are much loved throughout Latin America but this American twist takes cues from backyard barbecues and Southern comfort food staples. Smoking brisket is a cherished ritual in Texas while mac n cheese is a staple at nearly every family table. This fusion celebrates both traditions in every bite.

Seasonal Adaptations

Swap the brisket for pulled pork in the summer when barbecue is in full swing. Roast cauliflower and smoked tofu can create a plant-based winter version. Use smoked turkey after holiday feasts for a festive December treat.

Success Stories

Friends and family always rave when I bring these out of the oven. My nephew once declared them better than pizza and demanded the recipe for his birthday. I have shared this recipe at potlucks and watched every tray disappear in no time.

Freezer Meal Conversion

To freeze before baking assemble the empanadas and place on a sheet tray to freeze until solid. Store in a freezer bag for up to two months. Bake directly from frozen adding five to ten minutes to the baking time. This makes them perfect for weeknight snacking or surprise guests.

Pin Recipe

I learned the hard way not to rush the cooling step as warm filling once turned my perfectly crimped edges into a leaky mess. Patience pays off.

Recipe FAQs

→ How do I keep my pastry flaky?

Use cold butter and chilled water. Refrigerate the dough before rolling to prevent sticking and help layers stay tender.

→ Can I substitute the brisket?

Leftover roast beef or pulled pork offers a tasty alternative if smoked brisket is unavailable. Adjust seasoning to taste.

→ What cheese works best for the macaroni?

Sharp cheddar lends flavor and smoothness, while mozzarella adds creaminess. Feel free to blend with other melty cheeses you like.

→ How do I prevent empanadas from opening during baking?

Seal edges tightly and crimp with a fork. Applying an egg wash also helps hold the crust together as it bakes.

→ Are these suitable for freezing?

Yes—assemble and freeze unbaked empanadas. Bake directly from frozen, adding a few extra minutes to cooking time.

→ What are some dipping sauce suggestions?

Barbecue sauce, ranch dip, or a spicy aioli complement the smoky, creamy flavors inside each empanada.