Unquestionably, the blend of flavors that can transform a simple dinner into a fine dining experience is remarkable. This is the story of how smoked brisket and cheddar empanadas evolved from a simple supper to a representation of gratitude, a culinary adventure, and an example of how food can make people happy.
The Making of Smoked Brisket and Cheese Empanadas
Picture the aroma of brisket, the sort that has been properly smoked, lovingly cared for, and is now ready to be the star. Now compare that to the sharp, sour bite of smoked cheddar, which is a gastronomic journey in and of itself, but also a cheddar. These are the ingredients that make up an empanada that will wow the educators.
This masterpiece of flavor is inspired by the simple hand pie known as an empanada, which has roots in several continents. This dish can accommodate a variety of ingredients, from the sweet to the flavorful, the simple to the outstanding, and it is as versatile as it is tasty. Furthermore, in this instance, it serves as the container for an unconventional pairing of smoked brisket and cheddar.
The cheddar mixture is a basic but crucial first step that forms the basis of our empanadas. Ingredients: sugar, salt, flour, margarine, and, of course, the star of the show: One and a half ounces of Shelburne Homesteads Smoked Cheddar that has matured properly. Cold water is added to get the desired consistency once the mixture comes together in a messy, rich, and intricate process. A batter promises flavor and flakiness and will always deliver on that promise.
As the batter cools, its center shifts toward the filling. The ingredients include two peeled honeycrisp apples (selected for their crisp flavor), flour, cinnamon, lemon juice, nutmeg, brown sugar, and a pinch of salt. It’s a somewhat sweet filling with just enough flavor to counterbalance the brisket and smoky cheddar that it will shortly be served with.
The scene is prepared for a meeting with the batter spread out and cut into circles. Top each circle of mixture with a fair amount of smoked brisket and a dollop of the apple mixture. After being sealed and coated with a mixture of water and egg yolk, the empanadas are baked until they take on a rich brown hue. What was the outcome? A hand pie that is as visually stunning as it is delicious.
The Significance of the Dish
As we start our culinary adventure, we should start with the empanada, a meal that originated in the real world and eventually made its way into Vermont’s Junior Iron Chef group and, eventually, the school staff’s break room. The history of the empanada is as rich and diverse as its contents; it began in Spain and Portugal and then spread to the Philippines, Latin America, and other regions. The empanada is a truly global citizen because each region has added its own variation.
The Vermont Junior Iron Cook tournament is a prime example of the competitiveness among young chefs. It is a place where the exceptional and the imaginative meet, where classic recipes are blended with regional flavors and personal touches. As the competition marks its tenth year, the committee chose to commemorate this achievement this year with a treat that embodies Vermont’s spirit: the smoked brisket and cheddar empanada.
I have quickly covered the ingredient preparation and the general procedure of producing it, and then I will show the recipe in detail:
Ingredients:
- All-purpose flour (2 cups)
- Unsalted butter (1/2 cup, refrigerated and cubed)
- Salt (1/2 teaspoon)
- Sugar (1 teaspoon)
- Smoked cheddar cheese (1.5 ounces, chopped)
- Ice water (4-6 tablespoons)
- Egg yolk (1, for brushing top)
- Smoked beef brisket (1.5 cups, chopped)
- Honeycrisp apples (2, peeled and diced)
- Brown sugar (2 tablespoons)
- Lemon juice (1 tablespoon)
- Ground cinnamon (1/2 teaspoon)
- Ground nutmeg (1/4 teaspoon)
- Flour (1 tablespoon, for thickening)
- Salt (a pinch)
The Cooking Steps:
- Combine flour, salt, sugar and cooled butter cubes in a bowl and press together with your fingers to produce a coarse crumb.
- Add the grated smoked cheddar cheese and stir thoroughly.
- Gradually add the water and knead to produce a smooth dough.
- Wrap in plastic wrap and refrigerate to loosen for 30 minutes.
- Combine chopped apples, brown sugar, lemon juice, cinnamon, nutmeg and salt in a saucepan. Cook over medium heat until apples are soft (approximately 5 minutes).
- Add flour and stir until thickened; remove from fire and cool.
- Crumble smoked brisket and mix thoroughly with apple filling.
- Roll out the dough to a thickness of 3 mm and cut out circular slices about 10 cm in diameter using a round mold.
- Place 1 tablespoon of bovine breast and apple filling on each slice, fold in half, pinch the edges together and press with a fork to create a pattern.
- Brush the surface with egg yolk mixture (water + egg yolk mix).
- Preheat oven to 190°C (375°F) and bake for 20-25 minutes till brown and crispy.
- Sprinkle with powdered sugar
This recipe draws on: Savory Smoked Brisket and Cheese Empanadas
This is not your usual lunch, as the final detail—a coating of powdered sugar—reminds you. This is a moment of sensuous indulgence in the middle of a hectic day, a celebration of the senses. The warm, aromatic empanadas provide a pleasant break from daily life and an opportunity to enjoy and appreciate. Even the simplest feasts have the power to be meaningful, to tell a story.
Savory Smoked Brisket and Cheese Empanadas
Ingredients
- All-purpose flour 2 cups
- Unsalted butter 1/2 cup, refrigerated and cubed
- Salt 1/2 teaspoon
- Sugar 1 teaspoon
- Smoked cheddar cheese 1.5 ounces, chopped
- Ice water 4-6 tablespoons
- Egg yolk 1, for brushing top
- Smoked beef brisket 1.5 cups, chopped
- Honeycrisp apples 2, peeled and diced
- Brown sugar 2 tablespoons
- Lemon juice 1 tablespoon
- Ground cinnamon 1/2 teaspoon
- Ground nutmeg 1/4 teaspoon
- Flour 1 tablespoon, for thickening
- Salt a pinch
Instructions
- Combine flour, salt, sugar and cooled butter cubes in a bowl and press together with your fingers to produce a coarse crumb.
- Add the grated smoked cheddar cheese and stir thoroughly.
- Gradually add the water and knead to produce a smooth dough.
- Wrap in plastic wrap and refrigerate to loosen for 30 minutes.
- Combine chopped apples, brown sugar, lemon juice, cinnamon, nutmeg and salt in a saucepan. Cook over medium heat until apples are soft (approximately 5 minutes).
- Add flour and stir until thickened; remove from fire and cool.
- Crumble smoked brisket and mix thoroughly with apple filling.
- Roll out the dough to a thickness of 3 mm and cut out circular slices about 10 cm in diameter using a round mold.
- Place 1 tablespoon of bovine breast and apple filling on each slice, fold in half, pinch the edges together and press with a fork to create a pattern.
- Brush the surface with egg yolk mixture (water + egg yolk mix).
- Preheat oven to 190°C (375°F) and bake for 20-25 minutes till brown and crispy.
- Sprinkle with powdered sugar
