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Brisket Empanadas
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Brisket Empanadas

Brisket Empanadas

Makes ten 3" empanadas - These little empanada miracles came from Sunday night fridge leftovers. It could be leftover chicken, leftover cheese and chilies... anything leftover in the fridge can make work, well, nearly everything.

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 garlic clove, crushed
  • About 3/4 cooked pound brisket
  • 1/2 tablespoon Worcestershire
  • 1 tablespoon prepared horseradish
  • Kosher salt & pepper
  • 1 package ready made pie crusts (2)
  • 1 egg yolk

Directions

  1. Preheat oven to 350
  2. Cook onion in olive oil until soft and add garlic - cook another 2 minutes
  3. Put onion/garlic, brisket, Worcestershire and horseradish into processor
  4. Season with salt & pepper and pulse until mixed well
  5. Cut 3" circles out of pie dough, and add about a tablespoon of brisket
  6. Fold pastry in half and seal the edge with a fork
  7. Lay evenly on a greased baking sheet
  8. Whisk the egg yolk with a splash of water, brush tops of empanadas and pierce the top of each one with 2 little holes to let steam escape
  9. Bake 20 minutes or until golden brown
  10. Serve with gravy for dipping

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