Zesty Jalapeno & Cheese Beef Pie with Leftover Brisket
Creamy, juicy, and packed with bold flavor, this Zesty Jalapeno & Cheese Beef Pie with Leftover Brisket is comfort food with a spicy kick.
Servings: 4 servings
Equipment
- Mixing Bowl
- Pie Dish
- Oven
Ingredients
Filling Ingredients
- 2 cups leftover brisket, shredded Cooled and pulled into bite-sized pieces
- 1/2 cup shredded cheddar cheese Sharp cheddar works best for flavor
- 1/4 cup diced jalapeños Fresh jalapeños, seeds removed for milder heat, or pickled jalapeños, drained
Pie Crust
- 1 sheet refrigerated pie crust One 9-inch pie crust sheet, slightly thawed but cold
- 1 egg beaten egg For egg wash; whisk until smooth
- 1/4 cup sour cream For serving, room temperature or chilled
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the pie crust on a lightly floured surface and place it in a 9-inch pie dish. Press down gently and trim any excess dough around the edges.
- In a medium bowl, combine 2 cups shredded brisket, 1/2 cup shredded cheddar cheese, and 1/4 cup diced jalapeños. Stir well so the cheese and jalapeños are evenly distributed through the brisket.
- Spoon the brisket mixture into the prepared pie crust, spreading it evenly to the edges.
- Cover the filling with another sheet of pie crust, or if using one crust, place a second refrigerated sheet and seal the edges by pinching or using a fork to crimp. Trim excess dough.
- Cut a few slits in the top crust to allow steam to escape while baking.
- Brush the top of the pie gently with the beaten egg to create a shiny, golden finish.
- Bake the pie in the preheated oven for 30–35 minutes, or until the crust is golden brown and crispy.
- Remove the pie from the oven and let it rest for 5–10 minutes to set.
- Serve warm with a dollop of 1/4 cup sour cream on the side.
Notes
Use chilled pie crust for a flakier crust. Control the heat by removing seeds from fresh jalapeños or using pickled jalapeños. Add moisture to the brisket filling if needed.