Description
This Spicy Jalapeño and Cheese Beef Pie is a flavorful and hearty dish that makes excellent use of leftover brisket. Combining tender shredded beef with smoky spices, fiery jalapeños, and melted cheddar cheese wrapped in a flaky puff pastry, it’s a Tex-Mex inspired main course perfect for any occasion. The recipe is easy to prepare and bakes to golden perfection for a crispy, cheesy, and spicy treat.
Ingredients
Scale
Pie and Filling
- 1 sheet puff pastry or 1 pie crust (store-bought or homemade)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1–2 jalapeños, seeded and chopped
- 2 cups cooked brisket, shredded or chopped
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- Salt and pepper to taste
- 1 tbsp tomato paste
- 1/4 cup beef broth
- 1 cup shredded cheddar cheese
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and allow easy clean-up.
- Sauté aromatics: In a skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for 3 to 4 minutes until softened and translucent. Then add the minced garlic and chopped jalapeños, cooking for 1 to 2 minutes until fragrant and slightly softened.
- Add brisket and seasonings: Stir in the shredded or chopped leftover brisket along with smoked paprika, cumin, salt, pepper, and tomato paste. Mix well to combine all flavors evenly.
- Simmer mixture: Pour in the beef broth and let the mixture simmer gently for 3 to 4 minutes until it thickens slightly. Remove the skillet from heat and let the filling cool slightly to make it easier to assemble.
- Prepare pastry: Roll out your puff pastry or pie crust on a lightly floured surface. For hand pies, cut into 4 to 6 squares or circles. For a single large pie, transfer the pastry to a pie dish or baking tray.
- Assemble pies: Spoon the beef filling evenly onto the dough, then sprinkle the shredded cheddar cheese over the top. If making hand pies, cover with another piece of dough and seal edges by pressing with a fork. For a large pie, place a top crust over the filling and crimp edges to seal.
- Add egg wash and vent: Brush the top of the pie or hand pies with the beaten egg to achieve a golden glossy finish. Cut small slits in the top crust to allow steam to escape during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the crust is golden brown and crispy.
- Cool and serve: Once baked, allow the pie(s) to cool for about 5 minutes before serving to let the filling set slightly. Serve with sour cream, salsa, or a fresh salad for a complete meal.
Notes
- Adjust the number of jalapeños to control the spice level or substitute with milder green chilies.
- This recipe is a great way to utilize leftover brisket, reducing food waste.
- Serve with sour cream, salsa, or a crisp green salad to complement the spicy, cheesy filling.
- For convenience, store any leftovers refrigerated and reheat in the oven to keep the crust crispy.
