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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Brisket Empanadas
...in your mind.
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.


  • 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


  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