By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 20
368 cal · 225 min
Beef Brisket and Picadillo-Stuffed Empanadas
Recipe GLPRd258980d43c0ea
Rate this recipe
Average rating: 4.0 (1)
Homemade pastry empanadas filled with tender shredded beef brisket and a flavorful picadillo mixture of spiced ground beef, raisins, olives, and pine nuts. The golden-fried pastry pockets make an excellent main course or appetizer.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 cup All-purpose flour
6 tbsp Unsalted butter, cubed
1½ tsp Kosher salt
½ cup Olive oil
1 lb Beef brisket
5 clove Garlic cloves, smashed
2 medium Carrots, halved crosswise
2 large White onions
3 tbsp Chile powder
1½ tbsp Dried oregano leaves, finely chopped
2 tsp Ground cumin
1 cup Raisins
½ cup Black olives, pitted and sliced
½ cup Dry sherry
¼ cup Sugar
¼ cup Pine nuts
Black pepper, freshly ground
1 cup Canola oil, for frying
Directions
Make the pastry dough: Combine the 4 cups flour and 1½ tsp kosher salt in a large mixing bowl. Cut the cubed unsalted butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse breadcrumbs. Gradually add the ½ cup olive oil while mixing until the dough just comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
Prepare the beef: Place the 1 lb beef brisket in a large pot with the 5 smashed garlic cloves, 2 halved carrots, and the 1 quartered white onion. Cover with water and bring to a boil, then reduce heat and simmer for 2 to 2.5 hours until the meat is very tender. Remove the meat, let it cool slightly, and shred into fine pieces using two forks. Reserve 1 cup of the cooking broth.
Make the picadillo filling: Heat 2 tbsp canola oil in a large skillet over medium heat. Add the minced white onion and sauté until softened, about 4 minutes. Stir in the 3 tbsp chile powder, 1½ tbsp oregano, and 2 tsp cumin; cook for 1 minute until fragrant.
Add the shredded beef to the skillet along with the 1 cup reserved beef broth, 1 cup raisins, ½ cup sliced olives, ½ cup dry sherry, ¼ cup sugar, and ¼ cup pine nuts. Simmer for 15 to 20 minutes, stirring occasionally, until the mixture is well combined and the flavors have melded. Season with salt and black pepper to taste. Remove from heat and let cool to room temperature.
Assemble the empanadas: On a lightly floured surface, roll out one dough disk to about ⅛-inch thickness. Using a 4-inch round cutter or bowl, cut out circles. Place 2 tbsp of the cooled filling onto one half of each circle, leaving a ½-inch border. Fold the dough in half to create a half-moon shape, then press the edges firmly with a fork to seal. Repeat with the second dough disk and remaining filling.
Fry the empanadas: Heat 1 cup canola oil in a deep skillet or Dutch oven to 350°F. Working in batches, carefully place the empanadas into the hot oil and fry for 3 to 4 minutes per side until golden brown and crispy. Drain on paper towels. Serve warm.
Comments
This is an ambitious recipe that yields 20 empanadas—a real stretch for a weeknight, though the components can be staged across two days. The filling ingredients (brisket, garlic, onion, carrot, olives, raisins, pine nuts) are all available at Harris Teeter, Food Lion, Walmart, and ALDI in Charlotte; nothing demands a special trip. The stated 225 minutes is honest for the full cook, though brisket needs 3–4 hours unattended and dough needs rest time, so active hands-on work is much less. Cost per serving lands around $1.50–$1.80 depending on brisket price, reasonable for the yield, but the up-front ingredient list and oven time make this a Sunday project, not a weeknight solution. The empanadas reheat beautifully in a 350°F oven, which is their real strength as a make-ahead meal.
Sign in or create a free account to add your review.
