Description
This Spicy Jalapeño and Cheese Beef Pie with Leftover Brisket is a hearty Tex-Mex-inspired main course that combines tender brisket, spicy jalapeños, and melted cheddar cheese in a flaky pie crust. Perfect for utilizing leftover beef, this savory pie is seasoned with smoked paprika and cumin and baked to golden perfection for a comforting and flavorful meal.
Ingredients
Scale
Filling
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1–2 jalapeños, seeded and finely chopped
- 2 cups chopped leftover brisket
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 1 tablespoon tomato paste
- ¼ cup beef broth or water
- 1 ½ cups shredded cheddar cheese
Pie Crust and Topping
- 1 store-bought refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
- Optional toppings: extra jalapeño slices, fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pie.
- Sauté Aromatics: In a skillet over medium heat, heat the olive oil. Add the diced onion and sauté for 3–4 minutes until softened and translucent.
- Add Garlic and Jalapeños: Stir in the minced garlic and finely chopped jalapeños and cook for an additional minute to release their flavors.
- Cook Brisket Mixture: Add the chopped leftover brisket, smoked paprika, ground cumin, salt, black pepper, and tomato paste to the skillet. Stir to combine all ingredients well.
- Add Liquid and Simmer: Pour in the beef broth or water to loosen the mixture and stir thoroughly. Let it simmer gently for 3–5 minutes until heated through. Remove from heat and allow to cool slightly.
- Prepare Pie Crust: Roll out the pie crust and press it into a 9-inch pie dish evenly to cover the base and sides.
- Assemble Pie: Sprinkle half of the shredded cheddar cheese over the bottom of the pie crust. Spoon the brisket mixture evenly over the cheese. Top the filling with the remaining cheddar cheese. Add optional toppings such as extra jalapeño slices and fresh cilantro if desired.
- Seal and Egg Wash: Brush the edges of the crust with the beaten egg. If using a second pie crust or lattice, cover the pie and crimp the edges to seal. Brush the top crust with additional egg wash. Cut small slits on the top for steam to escape during baking.
- Bake: Place the pie in the preheated oven and bake for 25–30 minutes or until the crust is golden brown and cooked through.
- Cool and Serve: Remove the pie from the oven and let it cool slightly before slicing and serving to allow the filling to set.
Notes
- You can use pepper jack cheese instead of cheddar for an extra spicy kick.
- Swap jalapeños with green chiles for a milder flavor profile.
- This recipe works well with any leftover shredded beef, not just brisket.
- Ensure the filling is not too wet to avoid a soggy crust; simmer to reduce excess liquid if necessary.
