Description
A delicious and spicy beef pie recipe that combines leftover brisket with jalapeños and two types of cheese for a flavorful twist. Perfect for using up leftover meat in a comforting and satisfying dish.
Ingredients
For the Filling:
- 2 cups cooked leftover brisket (shredded or chopped)
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 2 cloves garlic (minced)
- 1–2 fresh jalapeños (seeded and diced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup beef broth
- 1 tablespoon tomato paste
For the Pie:
- 1 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- 1 refrigerated pie crust (or homemade)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C).
- Sauté Vegetables: In a skillet, sauté onion and jalapeños in olive oil until soft. Add garlic and cook briefly.
- Prepare Filling: Stir in brisket, spices, tomato paste, and beef broth. Simmer until thickened. Cool slightly and mix in cheeses.
- Assemble Pie: Roll out pie crust, place filling, cover with another crust or lattice, and seal edges. Brush with beaten egg.
- Bake: Bake for 35–40 minutes until golden. Let cool before serving.
Notes
- For extra heat, consider adding jalapeño seeds or red pepper flakes.
- Puff pastry can be used for a different texture.
