🥧 Cheese & Jalapeño Brisket Pot Pie
Servings: 6
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: ~1 hour 15 minutes
🧂 Ingredients
For the Filling
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2 cups cooked brisket, chopped or shredded
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2 tbsp butter
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1 tbsp olive oil
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1 small onion, finely diced
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2 cloves garlic, minced
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1–2 jalapeños, deseeded and finely diced (adjust for spice level)
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1 small red bell pepper, diced (optional for color)
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2 tbsp all-purpose flour
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1 cup beef broth
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½ cup heavy cream (or half-and-half for lighter version)
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1 tsp smoked paprika
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½ tsp cumin
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Salt and black pepper, to taste
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1 cup shredded cheddar cheese (or Monterey Jack, or a mix)
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½ cup frozen corn (optional)
For the Crust
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1 sheet puff pastry, thawed (store-bought or homemade)
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1 egg, beaten (for egg wash)
🔥 Instructions
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Preheat Oven:
Preheat your oven to 400°F (200°C). -
Sauté Veggies:
In a large skillet, melt butter with olive oil over medium heat.
Add onion and cook until softened, about 3–4 minutes.
Stir in garlic, jalapeños, and bell pepper. Cook another 2–3 minutes. -
Make the Sauce:
Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
Slowly pour in the beef broth while whisking to prevent lumps.
Stir in the heavy cream, smoked paprika, and cumin.
Simmer until thickened (about 3–5 minutes). -
Add the Brisket:
Stir in chopped brisket, corn (if using), and cheese.
Mix until everything is coated in the creamy sauce.
Taste and season with salt and pepper as needed.
Remove from heat. -
Assemble the Pie:
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Spoon the brisket filling into an oven-safe dish (9-inch pie dish or individual ramekins).
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Drape the puff pastry sheet over the top, trimming excess dough.
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Press edges to seal and cut small slits in the center for steam to escape.
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Brush with the beaten egg for a golden crust.
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Bake:
Place on a baking tray and bake for 25–30 minutes, or until golden brown and bubbling. -
Rest & Serve:
Let sit for 5–10 minutes before serving.
Garnish with chopped cilantro or green onions if desired.
🧀 Tips & Variations
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Extra cheesy: Add a layer of cheese on top of the filling before sealing with pastry.
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Spicy kick: Add a spoonful of chipotle peppers in adobo sauce to the filling.
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Crust alternative: Use biscuit dough or pie crust instead of puff pastry.
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Leftovers: Reheat covered in a 350°F oven until warmed through.
Would you like me to adapt this for individual pot pies (like in ramekins) or keep it as one large pie?
