Smoked Brisket Empanadas with Chef Greg | recteq

Preheat the RT 700 to 400 degrees.

Chop 2 jalapenos, 1 large bell pepper, and 1 large Vidalia onion.

Sprinkle Heffer dust over the chopped vegetables.

Saute the vegetables in a cast iron pan at 400 degrees for about 15 minutes.

Chop the smoked brisket by hand and add it to the sautéed vegetable mixture.

Add 8 ounces of cream cheese, 4 ounces of sour cream, and 8 ounces of Mexican blend cheese to the brisket and vegetable mixture.

Refrigerate the mixture to cool.

Make empanada dough by mixing 3 cups of all-purpose flour, 1.5 teaspoons of kosher salt, and 6 ounces of softened butter with a fork.

Crack in 1 egg and mix it in.

Gradually add 1 cup of milk, mixing until the dough comes together (may only need 3/4 cup).

Knead the dough just enough to form a non-sticky ball.

Roll out the dough between two pieces of parchment paper and cut into rounds using a ring mold.

Stuff each empanada round with about a tablespoon of the brisket mixture.

Crimp the edges of the empanadas to seal them.

Brush the tops of the empanadas with an egg wash.

Place the empanadas on a nonstick grill mat on the RT 700.

Cook the empanadas for 20 to 25 minutes at 400 degrees.

Prepare a dipping sauce by mixing leftover sour cream, barbecue sauce, honey rib rub, and chopped green onions.

Let the empanadas cool for 5 minutes before serving.

Equipment Needed

Spice Level:

Allergens