Description
A delicious and spicy twist on traditional pie, featuring tender beef brisket and jalapeños.
Ingredients
Scale
- 2 cups cooked shredded beef brisket (or leftover BBQ beef)
- ½ cup smoky BBQ sauce
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 jalapeño, finely diced (adjust for heat)
- Salt & pepper, to taste
- 2 sheets puff pastry (thawed if frozen)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 egg (for egg wash)
- 2–3 fresh jalapeños, sliced (for topping)
- Fresh cilantro leaves (for garnish)
Instructions
- In a skillet, sauté onion and garlic until soft.
- Add shredded brisket, BBQ sauce, paprika, cumin, and diced jalapeño. Stir until well combined and heated through. Let cool slightly.
- Preheat oven to 375°F (190°C).
- Line a deep pie dish with one sheet of puff pastry.
- Spread half of the mozzarella and cheddar on the bottom.
- Add the brisket mixture evenly.
- Top with remaining cheese.
- Cover with second sheet of puff pastry, trim edges, and crimp with a fork.
- Brush with egg wash.
- Bake for 25–30 minutes, until pastry is golden brown and puffed.
- Remove from oven, top with fresh jalapeño slices.
- Garnish with cilantro before serving.
Notes
- Adjust the number of jalapeños based on your heat preference.
- Leftover BBQ beef works great for this recipe.
- Ensure the puff pastry is fully thawed before use.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg