cheese and jalapeno brisket pot pie

Cheese and Jalapeño Brisket Pot Pie Recipe

Ingredients:

• For the Filling:
  • 2 cups cooked brisket, shredded
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeño, finely diced (seeds removed for less heat)
  • 1 1/2 cups beef broth
  • 1/2 cup barbecue sauce (optional, for a smoky flavor)
  • 1/2 cup heavy cream
  • 2 tbsp all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • Salt and black pepper, to taste
• For the Crust:
  • 1 package puff pastry (thawed)
  • 1 egg (for egg wash)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
   • Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes.
   • Add the garlic and diced jalapeño, cooking for another 1-2 minutes until fragrant.
   • Stir in the shredded brisket and spices (smoked paprika, cumin, salt, and black pepper). Cook for 2-3 minutes to combine flavors.
3. Thicken the Sauce:
   • Sprinkle the flour over the brisket mixture and stir well to coat.
   • Gradually pour in the beef broth and barbecue sauce, stirring continuously to avoid lumps.
   • Simmer for 5-7 minutes until the mixture thickens slightly.
   • Stir in the heavy cream and cheddar cheese, letting the cheese melt completely. Adjust seasoning if needed.
4. Assemble the Pot Pie:
   • Transfer the brisket filling into a baking dish or individual ramekins.
   • Roll out the puff pastry on a lightly floured surface and cut it to fit over the baking dish or ramekins, leaving a slight overhang.
   • Place the pastry over the filling, pressing the edges to seal. Trim any excess pastry.
5. Add Egg Wash:
   • Beat the egg and brush it over the puff pastry to give it a golden finish. Use a knife to make a small slit in the center of the pastry to allow steam to escape.
6. Bake the Pot Pie:
   • Place the pot pie on the middle rack of the oven and bake for 20-25 minutes, or until the pastry is golden brown and puffed.
7. Serve:
   • Let the pot pie cool for 5-10 minutes before serving. Garnish with fresh cilantro or chopped green onions, if desired.

Enjoy this comforting, cheesy, and spicy twist on a classic pot pie!