Description
This savory pie is filled with tender brisket, cheddar cheese, jalapeños, and a rich beefy gravy—all baked in a golden, flaky crust for a comforting main dish.
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
Instructions
Preheat oven to 400°F (200°C). Grease a pie dish or baking pan.
In a skillet, heat olive oil and sauté onion and garlic until soft. Add jalapeños; cook 2 more minutes.
Stir in flour, then pour in beef broth and Worcestershire sauce. Cook until slightly thickened.
Add brisket and cheddar. Stir until cheese melts and the mixture is heated through.
Line pie dish with crust. Fill with brisket mixture. Cover with second crust, seal edges, and cut slits for steam.
Brush top with egg wash. Bake 25–30 minutes until golden and bubbling.
Let cool slightly before slicing and serving.
Notes
Use puff pastry for extra flakiness.
Adjust jalapeños to control heat level.
Add barbecue sauce or adobo seasoning for extra flavor.
Swap in Monterey Jack or smoked gouda for different cheese profiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
