Ingredients (for 6–8 servings)
Filling:
-
2 cups cooked brisket, shredded or chopped
-
1–2 jalapeños, finely diced (remove seeds for less heat)
-
½ cup pickles, diced (dill or bread-and-butter)
-
1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
-
1 small onion, finely chopped
-
2 cloves garlic, minced
-
2 tbsp butter or oil
-
2 tsp smoked paprika (optional, enhances brisket flavor)
-
Salt and pepper to taste
Pie:
-
1 prepared pie crust (store-bought or homemade)
-
1 egg, beaten (for egg wash)
Instructions
-
Preheat oven to 375°F (190°C).
-
Prepare the filling:
-
Heat butter or oil in a skillet over medium heat.
-
Sauté onion until soft (3–4 min), then add garlic and cook 30 sec.
-
Add chopped jalapeños and cook 1–2 min.
-
Stir in shredded brisket, smoked paprika, salt, and pepper. Cook 2–3 min to combine flavors.
-
Remove from heat and let cool slightly.
-
-
Assemble the pie:
-
Roll out the pie crust into a 9-inch pie pan.
-
Spread half the shredded cheese on the bottom.
-
Layer the brisket mixture evenly.
-
Sprinkle diced pickles over the top.
-
Finish with remaining cheese.
-
Cover with top crust (or make a lattice) and crimp edges.
-
Brush with beaten egg for a golden finish.
-
-
Bake:
-
Bake for 30–35 minutes, or until the crust is golden brown and cheese is melted and bubbly.
-
-
Cool slightly and serve:
-
Let sit 5–10 minutes before slicing to keep the filling intact.
-
💡 Pro tips:
-
For extra flavor, drizzle a little mustard or BBQ sauce on the brisket layer before adding cheese.
-
If you like heat, keep some jalapeño seeds or add a pinch of cayenne.
-
Pair with a simple salad or pickled vegetables to cut richness.
If you want, I can also make a quick shortcut version using store-bought ingredients that’s ready in under 30 minutes without losing flavor. That could be perfect for a weeknight.