Description
Welcome, food lovers! Today, we’re diving into a delicious recipe for Spicy Jalapeno and Cheese Beef Pie with Leftover Brisket that’s bound to become a favorite in your home. Whether you’re a fan of savory pies, melted cheese, or a bit of a spicy kick, this recipe will surely tick all the right boxes. Let’s get cooking and make the most of those brisket leftovers with a spicy, cheesy twist!
Ingredients
1 pound of brisket, cooked and shredded
2 jalapenos, chopped (for a milder flavor, remove seeds)
1 medium onion, chopped
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup all-purpose flour
1 1/2 cups beef broth
1/2 cup heavy cream
2 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 pie crusts (homemade or store-bought)
Substitution Tip: For a gluten-free version, use gluten-free flour and ensure the pie crusts are also gluten-free.
Instructions
Preheat the Oven
Start by preheating your oven to 375°F (190°C), so it’s ready when your pie is assembled.
Sauté the Veggies
In a large skillet over medium heat, cook the chopped onion and minced garlic for about 3 minutes until they’re soft and fragrant.
Add Jalapenos
Add the chopped jalapenos to the skillet and continue to sauté for an additional 2 minutes. This step enhances the spicy flavor of the pie.
Make the Roux
Sprinkle 1/4 cup flour into the skillet, stirring constantly for about a minute to remove any raw flour taste. This forms the base of the creamy filling.
Add Liquids
Slowly pour in the beef broth and heavy cream while stirring to prevent lumps. Cook until the mixture begins to bubble gently and thickens to your desired consistency.
Add the Filling Ingredients
Stir in the shredded brisket, cheddar cheese, Monterey Jack cheese, thyme, salt, and pepper. Mix until the cheeses melt and all ingredients are evenly combined.
Prepare the Pie Crust
Roll out one pie crust and place it in a 9-inch pie dish. Pour in the brisket filling mixture, spreading it out evenly.
Top with the Second Crust
Place the second pie crust over the filling, pressing the edges together to seal. Use a knife to cut small slits in the top crust to allow steam to escape.
Bake
Transfer the pie to the oven and bake for 35-40 minutes until the crust is golden and the filling is bubbling.
Cool and Serve
Let the pie cool for a few minutes before slicing and serving. This savory pie is best enjoyed warm, letting the gooey, cheesy filling shine.
Notes
- Cheese Variations: Try smoked gouda or pepper jack cheese for a richer flavor.
- Spice Level Control: For less heat, remove jalapeño seeds; for extra heat, leave them in.
- Pie Crust Tips: A homemade buttery crust can elevate this pie’s flavor, but a store-bought option works wonderfully in a pinch.