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Brisket & Smoked Cheese Pies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 57 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 hand pies
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

These Brisket & Smoked Cheese Pies are a delicious blend of tender shredded brisket and smoky cheddar cheese wrapped in flaky puff pastry. Perfect as a hearty main course, they combine rich flavors with a crispy golden crust, making them ideal for a comforting meal or entertaining guests.

Ingredients

Filling

  • 2 cups cooked brisket, shredded
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • ½ cup beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup shredded smoked cheddar or gouda cheese

Pastry and Topping

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Sesame seeds (optional, for topping)

Instructions

  1. Prepare the oven and baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Sauté the aromatics: In a skillet over medium heat, warm the olive oil and add the finely chopped onion. Cook for 3–4 minutes until softened, then add the minced garlic and sauté for another 30 seconds to release its flavor.
  3. Make the brisket filling: Add the shredded brisket to the skillet along with beef broth, tomato paste, Worcestershire sauce, smoked paprika, salt, and black pepper. Stir well and simmer for 5–7 minutes, allowing the mixture to thicken slightly. Remove from heat and let it cool for 10 minutes to prevent the pastry from becoming soggy.
  4. Prepare the puff pastry: On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into 6 equal rectangles, which will become the hand pies.
  5. Assemble the pies: Spoon the cooled brisket filling onto one half of each pastry rectangle, leaving a small border around the edges. Sprinkle the shredded smoked cheese on top of the filling. Fold the pastry over the filling and seal the edges firmly by pressing them with a fork to prevent leaking during baking.
  6. Add finishing touches and bake: Place the assembled pies on the prepared baking sheet. Brush each with the beaten egg wash to help them brown beautifully. Optionally, sprinkle sesame seeds on top for added texture and flavor. Bake the pies for 18–22 minutes or until they are puffed up and golden brown.
  7. Serve: Allow the pies to cool slightly on a wire rack before serving to ensure the filling sets slightly and to avoid burns.

Notes

  • These pies can be made ahead and frozen unbaked; bake directly from frozen, adding a few extra minutes to the baking time.
  • Try using pulled pork or roast beef as delicious variations for the filling.
  • Ensure the filling is cooled before assembling to prevent the puff pastry from becoming soggy.
  • Use sesame seeds sparingly, or omit if there are nut or seed allergies.

Find it online: https://slsrecipes.com/brisket-and-smoked-cheese-pies-recipe/