Smoked Brisket and Jalapeño Pie

Discover the ultimate Smoked Brisket and Jalapeño Pie recipe, packed with bold flavors and gooey cheese. Perfect for family meals and special gatherings.

Tools You’ll Need

• Oven

• Skillet or frying pan

• Pie dish

• Mixing bowls

• Knife and cutting board

• Spoon or spatula

• Pastry brush

• Measuring cups and spoons

Ingredients

• 500 g smoked brisket, shredded

• 1 sheet puff pastry, thawed

• 2 fresh jalapeños, thinly sliced

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1 cup shredded cheddar cheese

• 1/2 cup sour cream

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp ground cumin

• Salt and black pepper, to taste

• 1 egg, beaten (for egg wash)

Step-by-Step Instructions

1. Preheat the Oven: Set your oven to 190°C (375°F).

2. Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add onions and garlic, cooking until fragrant and translucent.

3. Add Brisket and Spices: Mix in shredded brisket, smoked paprika, cumin, salt, and black pepper. Stir thoroughly to coat the meat evenly.

4. Incorporate Jalapeños: Add jalapeño slices and cook for 2 minutes, letting the flavors meld. Remove from heat and allow to cool slightly.

5. Add Creaminess: Fold in sour cream and shredded cheddar cheese for a rich, gooey texture.

6. Assemble the Pie: Line a pie dish with puff pastry, add the brisket mixture, and cover with the second sheet of pastry. Press edges to seal.

7. Prepare for Baking: Brush the top with beaten egg and cut small slits to allow steam to escape.

8. Bake: Place in the oven and bake for 30–35 minutes, until the pastry is golden brown and flaky.

9. Rest and Serve: Let the pie rest for 10 minutes before slicing to retain juiciness.

Tips for Perfect Results

• Brisket Texture: Ensure your brisket is shredded finely to distribute flavors evenly.

• Pastry Perfection: Chill the puff pastry before baking to achieve maximum flakiness.

• Flavor Boost: For extra smoky depth, add a few drops of liquid smoke or smoked cheese.

Customization Ideas

• Spice Level: Swap jalapeños with mild green chilies if you prefer less heat.

• Cheese Options: Try pepper jack or gouda for a twist.

• Add Veggies: Sautéed mushrooms or roasted bell peppers complement the brisket beautifully.

Storage and Reheating

• Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Warm in a preheated oven at 180°C (350°F) for 10–15 minutes to maintain crispiness. Avoid microwaving to prevent soggy pastry.

Nutritional Information (Per Serving, Serves 6)

• Calories: ~410 kcal

• Protein: 24 g

• Fat: 28 g

• Carbohydrates: 18 g

• Fiber: 1.5 g

• Sodium: 520 mg

Prep and Cook Times

• Preparation Time: 20 minutes

• Cooking Time: 35 minutes

• Total Time: 55 minutes

Frequently Asked Questions

Q: Can I make this pie ahead of time?
A: Yes! Assemble the pie and store it in the fridge for up to 24 hours before baking.

Q: Can I use leftover brisket?
A: Absolutely! This recipe works perfectly with pre-cooked or leftover smoked brisket.

Q: Can I freeze the pie?
A: Yes. Freeze unbaked for up to 1 month. Bake directly from frozen, adding extra 10–15 minutes to cooking time.

Q: How spicy is this pie?
A: It has a moderate kick. Adjust the jalapeño quantity based on your spice tolerance.

This Smoked Brisket and Jalapeño Pie combines bold flavors, creamy textures, and flaky pastry for a truly unforgettable dish. Every bite tells a story of smoky richness and comforting warmth—perfect for any occasion.