Description
A bold and savory pie filled with spicy jalapeños, melty cheese, and tender leftover brisket, all wrapped in a golden, flaky crust. Perfect for repurposing barbecue leftovers into a comforting, spicy dish.
Ingredients
Scale
- 2 cups chopped leftover brisket
- 1 cup shredded cheddar or pepper jack cheese
- 2–3 jalapeños, sliced (seeds removed for less heat)
- 1/2 cup sautéed onions (optional)
- 1/4 cup barbecue sauce
- 2 tbsp cream cheese (optional, for extra creaminess)
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 refrigerated pie crust (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C). Grease a pie dish or line with parchment paper.
- In a bowl, mix chopped brisket, shredded cheese, jalapeños, sautéed onions, barbecue sauce, cream cheese, garlic powder, salt, and pepper until well combined.
- Roll out pie crust and place in the bottom of the pie dish. Fill with the brisket mixture and spread evenly.
- Top with remaining cheese if desired. Cover with a second crust or form a lattice, sealing edges.
- Brush the top with beaten egg for a golden finish.
- Bake for 35–40 minutes, or until the crust is golden brown and filling is bubbly.
- Let cool slightly before slicing and serving.
Notes
- Use pickled jalapeños for a tangy kick or fresh for more spice.
- Add diced bell peppers or corn for extra flavor and color.
- Pairs well with sour cream or ranch on the side.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
Keywords: beef brisket pie, spicy meat pie, jalapeño pie, cheesy brisket bake, leftover brisket recipe