Description

This Spicy Jalapeño and Cheese Beef Pie is a delicious way to transform leftover brisket into a flavorful, cheesy main course. Featuring tender shredded beef mixed with smoky spices, fresh jalapeños, and a blend of cheddar and Monterey Jack cheeses, all encased in flaky puff pastry, this pie offers a perfect balance of heat and savory goodness. Ideal for a comforting dinner with a Tex-Mex twist, it’s easy to prepare and sure to impress.

Ingredients

Scale

Beef Filling

2 cups cooked beef brisket (shredded or chopped)
1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (minced)
2 fresh jalapeños (seeded and chopped)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and pepper to taste
1/4 cup barbecue sauce (optional for extra flavor)

Cheese and Pastry

1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 sheet puff pastry (thawed)
1 egg (beaten for egg wash)

Garnish (Optional)

Chopped cilantro or scallions

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the pie.
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing for 2–3 minutes until they become soft and translucent.
Add Jalapeños and Spices: Stir in the chopped, seeded jalapeños and cook for another minute, then mix in the shredded brisket along with smoked paprika, cumin, salt, pepper, and barbecue sauce if using. Let the mixture cook for 3–4 minutes until heated through and the flavors meld.
Prepare Pastry Base: Remove the skillet from heat and let the filling cool slightly. Roll out the puff pastry on a floured surface and cut into two equal rectangles or keep whole for one large pie.
Assemble Pie: Place one pastry sheet on a parchment-lined baking sheet. Spread the beef mixture evenly over it, leaving about a 1-inch border around the edges. Sprinkle both cheddar and Monterey Jack cheeses evenly on top.
Seal Pie: Cover with the second pastry sheet, pressing and sealing the edges firmly with a fork to prevent leakage. Brush the top generously with beaten egg for a glossy finish, and cut small slits in the top to allow steam to escape during baking.
Bake: Bake the pie for 25–30 minutes until the pastry is golden brown and puffed up beautifully.
Serve: Let the pie cool slightly before slicing. Garnish with chopped cilantro or scallions if desired, and serve warm.

Notes

Make individual hand pies by cutting smaller squares of pastry for a convenient, portable option.
For more heat, leave some jalapeño seeds in or add a dash of your favorite hot sauce to the filling.
Serve with sour cream or a tangy slaw to complement the richness of the pie.
Use gluten-free puff pastry to make this recipe suitable for a gluten-free diet.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American, Tex-Mex