Smoked Brisket Mac n Cheese Empanadas (Printable Version)
Tender brisket and cheesy macaroni wrapped in crisp, golden pastry—ideal for comforting bites or crowd-pleasing snacks.
# 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, to taste
12 - Black pepper, to taste
→ Mac n Cheese
13 - 1 cup elbow macaroni
14 - 1 tablespoon unsalted butter
15 - 1 tablespoon all-purpose flour
16 - 3/4 cup whole milk
17 - 1 cup sharp cheddar cheese, shredded
18 - 1/4 cup mozzarella cheese, shredded
19 - Salt, to taste
20 - Ground white pepper, to taste
→ Assembly
21 - 1 large egg
22 - 1 tablespoon water
# How to Make It:
01 - In a large mixing bowl, combine flour and salt. Add in cold diced butter and blend using a pastry blender or fingertips until the mixture forms coarse crumbs.
02 - Whisk egg, water, and vinegar together in a small bowl. Pour into flour mix and stir just until a shaggy dough develops.
03 - Transfer dough onto a lightly floured work surface. Briefly knead to smooth, shape into a flattened disk, wrap in plastic, and chill for at least 30 minutes.
04 - Cook elbow macaroni in boiling salted water according to package instructions. Drain thoroughly and set aside.
05 - In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1 minute before gradually pouring in the milk. Cook, stirring, until slightly thickened.
06 - Incorporate cheddar and mozzarella, stirring until melted. Season with salt and white pepper, then fold in drained macaroni. Let cool slightly.
07 - Heat olive oil in a skillet over medium. Sauté onion until translucent. Add chopped brisket and barbecue sauce, cook for 2–3 minutes until warmed through, and season to taste.
08 - Preheat oven to 400°F. Roll chilled dough on a floured surface to 1/8-inch thickness. Cut rounds using a 5-inch pastry cutter.
09 - Spoon brisket mixture and mac n cheese into center of each dough circle. Fold over to create half-moon shapes, pinching edges to seal and crimping with a fork.
10 - Transfer assembled empanadas to a parchment-lined baking sheet.
11 - Whisk egg and water together. Brush mixture over each empanada. Bake for 20–25 minutes until golden brown.
12 - Allow empanadas to cool slightly before serving.
# Expert Tips:
01 -
- Uses basic, accessible ingredients you can find at any grocery store
- Brings together two popular comfort foods in one hand-held snack
- Perfect for parties, family gatherings, or anytime you crave something hearty
- You can prep elements in advance for easy assembly on busy days
02 -
- Each empanada is packed with protein and is surprisingly filling
- These freeze beautifully before or after baking, so you can always keep a stash on hand
03 -
- Letting each filling component cool before assembling prevents the dough from getting soggy and keeps the crust crisp
- Work quickly with the dough to keep the butter cold for the flakiest results
- Do not overfill or the empanadas will burst while baking—less is more for perfect pockets
- A little smoked paprika or a touch of chipotle powder in the mac n cheese deepens the smoky flavor