Savory Smoked Brisket and Cheese Empanadas
Empanadas are a popular Latin American food that varies regionally but typically consists of a stuffed baked or fried pastry turnover.
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
Notes
Once your empanadas are fully cooked, just pop them into an airtight container. Then, stick that container in the fridge. They'll stay fresh and good to eat for up to 3 days.