Brisket, jalapeno, pickle and cheese PIE

Byzitouni

🛒 What You’ll Need

  • 2 lbs Chopped smoked brisket (leftovers work perfectly!) 🥩
  • 2 cups Sharp Cheddar cheese, shredded 🧀
  • 1 cup Monterey Jack cheese, shredded 🧀✨
  • ½ cup Pickled jalapeño slices, diced 🌶️
  • ½ cup Dill pickles, finely chopped 🥒
  • ½ cup Your favorite BBQ sauce 🍯🔥
  • 1 packet Refrigerated pie crust or puff pastry 🥐
  • 1 Egg (for egg wash) 🥚
  • 1 tsp Smoked paprika & cracked black pepper 🧂🖤

👩‍🍳 Instructions

  1. Prep the Filling: In a large bowl, combine the chopped brisket, BBQ sauce, diced jalapeños, and chopped pickles. Toss until the meat is perfectly coated. 🥩🥒🌶️🌀
  2. The Cheese Factor: Fold in half of the shredded Cheddar and Monterey Jack. This creates that “glue” that holds all the smoky goodness together! 🧀🤝🤤
  3. Prepare the Crust: Preheat your oven to 375°F (190°C). Line a pie dish or deep baking tin with your bottom crust. 🥧🔥
  4. Load It Up: Pile that brisket mixture into the crust. Top it off with the remaining cheese—don’t be shy! 🥄🧀👑
  5. Seal the Deal: Place the second crust on top. Pinch the edges tightly to seal in all that flavor. Cut a few small slits in the top to let the steam escape. 🥐✂️🌬️
  6. The Golden Touch: Brush the top with a beaten egg wash and sprinkle with a little smoked paprika and black pepper for extra color and kick. 🥚🖌️✨
  7. Bake: Pop it in the oven for 25–30 minutes (or until the crust is deep golden brown and you can hear the cheese bubbling inside!). ⏲️🥨🔥🎯
  8. Rest & Serve: Let it rest for 10 minutes before slicing so the cheese sets slightly. 🥧🔪😋

🔥 Pro Tips:

  • The “Smoky” Secret: If your brisket isn’t very smoky, add a drop of liquid smoke to the BBQ sauce before mixing. It makes a world of difference! 💨💎
  • The Crust Choice: For an extra flaky, decadent experience, use Puff Pastry instead of standard pie dough. The layers are incredible! 🥐🥐✨🎯

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