Preheat oven 350°F. Line a baking sheet with parchment paper.

Place 2 teaspoons of brisket in center of dough rounds. Fold over into half-moon shapes and seal edges with a fork. Place empanadas on prepared baking sheet.

In a small bowl, whisk egg and brush over empanadas. Bake at 350°F for 20 to 30 minutes, or until golden brown.

Remove from oven and cool slightly before serving.

Recipe originally published in JOY of KOSHER with Jamie Geller magazine Winter 2015. Subscribe Now.

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