Description
This Spicy Jalapeño and Cheese Beef Pie with Leftover Brisket is a flavorful Tex-Mex-inspired dish that combines tender brisket with a kick of jalapeños and gooey cheese, all encased in a flaky pie crust. Perfect for using up leftover brisket in a delicious and satisfying way.
Ingredients
Scale
Brisket Filling:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 fresh jalapeños, diced (seeds removed for less heat)
- 2 cups cooked leftover brisket, shredded or chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup barbecue sauce
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded pepper jack cheese
Additional:
- 1 package refrigerated pie crusts (2 crusts)
- 1 egg, beaten (for egg wash)
- Optional toppings: extra sliced jalapeños, chopped cilantro
Instructions
- Preheat oven to 375°F: In a skillet over medium heat, sauté onion and jalapeños in olive oil until soft. Add garlic, then stir in brisket, cumin, paprika, chili powder, salt, and pepper. Cook briefly and mix in barbecue sauce. Remove from heat and let cool slightly.
- Combine: In a mixing bowl, mix the brisket mixture with cheddar and pepper jack cheese.
- Assemble: Roll out one pie crust into a dish, add brisket filling, top with second crust, seal edges, and brush with egg wash.
- Bake: Bake for 35–40 minutes until golden brown. Let cool before slicing. Garnish with jalapeños or cilantro.
Notes
- Use smoked brisket for deeper flavor.
- You can make hand pies using puff pastry or crescent dough.
- Serve with sour cream or extra barbecue sauce on the side.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 95 mg
