Name: Zesty Jalapeño & Cheese Beef Pie with Leftover Brisket
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups leftover brisket, shredded or chopped; ½ cup shredded cheddar cheese; ¼ cup diced jalapeños (fresh or pickled); 1 sheet refrigerated pie crust (or puff pastry); 1 egg, beaten (for egg wash); 1 small onion, diced; 2 cloves garlic, minced; 1 tbsp olive oil; ½ cup beef broth; 1 tbsp Worcestershire sauce; 1 tbsp flour; Salt and pepper, to taste

Why You’ll Love This Recipe

I appreciate how seamlessly this dish repurposes brisket into a fun and hearty pie. The smoky brisket, melty cheese, and jalapeño heat come together in a buttery crust that’s satisfying. It’s perfect for casual dinners or crowd-pleasing gatherings—easy to assemble yet packed with flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups leftover brisket, shredded or chopped
½ cup shredded cheddar cheese
¼ cup diced jalapeños (fresh or pickled)
1 sheet refrigerated pie crust (or puff pastry)
1 egg, beaten (for egg wash)
Additional ingredients for the filling (from a similar recipe):
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp flour

Directions

Preheat the oven to 400 °F (200 °C). Grease a pie dish or baking pan.
In a skillet, heat olive oil over medium heat. I sauté diced onion and garlic until soft, then add diced jalapeños and cook another 2 minutes.
I sprinkle in flour, stir for a minute, then pour in beef broth and Worcestershire sauce, cooking until slightly thickened.
I stir in shredded brisket and cheddar, seasoning with salt and pepper, and let the cheese melt through the mixture.
I line the pie dish with crust, fill it with the brisket-cheese mixture, then cover with the second crust. I seal edges and cut slits for steam to escape.
I brush the top with beaten egg and bake 25–30 minutes until the crust is golden and filling bubbles.
I let it cool slightly before serving so it sets and slices neatly.

Servings and timing

Servings: about 4–6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: ~45 minutes

Variations

I substitute puff pastry for an extra-flaky top.
I use Monterey Jack or smoked gouda along with cheddar for cheesy depth.
For milder flavor, I remove jalapeño seeds—or add more for heat.
I sometimes incorporate sautéed bell peppers or peas to bulk it out.
I kick it up with a spoonful of barbecue sauce or adobo seasoning in the filling.

Storage/reheating

I refrigerate leftovers covered for up to 3 days. To reheat, I pop slices in a 350 °F oven for 10–15 minutes until warmed through—or I heat individual pieces in the toaster oven for a crisp crust.

FAQs

1. Can I use puff pastry instead of pie crust?

Absolutely—I often do. Puff pastry gives a flakier, golden top and works beautifully.

2. Is it okay to use cold brisket?

Yes! Cold brisket is easy to chop and warms beautifully in the filling—just stir well.

3. Can I omit the broth and flour?

You could—but the broth and flour create a cohesive sauce that binds the filling nicely.

4. How spicy will it be with jalapeños?

It depends—seeds separated out cycle down the heat. For mild, deseed them; for more kick, include seeds or add extra jalapeños.

5. Can I freeze this pie?

Yes—I freeze unbaked pies wrapped well for up to 2 months. Bake from frozen, adding extra 10–15 minutes to the time.

Conclusion

My Zesty Jalapeño & Cheese Beef Pie is a flavorful, satisfying way to reinvent brisket leftovers. Each bite brings smoky meat, melty cheese, and spicy warmth—all encased in crispy pastry. I love serving it for casual dinners or parties, and I hope it adds bold flavor to your meal, too!