Description
This Spicy Jalapeno and Cheese Beef Pie with Leftover Brisket is a delicious savory pastry that combines the bold flavors of jalapeños, smoked paprika, and cheddar cheese with tender brisket, all encased in flaky puff pastry. A perfect way to use up leftover brisket in a new and exciting dish.
Ingredients
Scale
Leftover Brisket:
- 2 cups cooked leftover brisket (shredded or chopped)
Other Ingredients:
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 fresh jalapeños (seeded and finely diced)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon tomato paste
- ½ cup beef broth
- 1 cup shredded cheddar cheese
- 1 sheet puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Sauté aromatics: In a skillet, heat olive oil over medium heat. Add onion and sauté until soft. Stir in garlic and jalapeños. Add smoked paprika, cumin, salt, and pepper. Mix in tomato paste.
- Add brisket: Stir in the chopped brisket and beef broth. Simmer until heated through and slightly thickened. Remove from heat and cool slightly. Stir in shredded cheese.
- Prepare pastry: Roll out puff pastry. Spoon brisket mixture onto one half of the pastry. Fold over, crimp edges, vent the top, and brush with egg wash.
- Bake: Bake for 25–30 minutes until golden brown and crisp. Rest before slicing and serving.
Notes
- For extra heat, leave some jalapeño seeds in or add a pinch of cayenne.
- You can use a pie dish or form hand pies using smaller pastry squares.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 2g
- Sodium: 580mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 100mg
