If you’re craving a hearty, comforting snack that brings together bold smoky flavors and flaky, golden crusts, you absolutely have to try this Brisket & Smoked Cheese Pies Recipe. Each pie bursts with tender, shredded brisket infused with smoky spices and tangy barbecue sauce, perfectly complemented by the creamy melted smoked cheese inside buttery puff pastry. These pies are simple to make yet impressively delicious, making them a fantastic crowd-pleaser for any occasion or a satisfying meal all on their own.
Ingredients You’ll Need
Gathering these ingredients is straightforward, and each one plays a vital role in creating the perfect balance of taste, texture, and color in your pies. From the tender brisket to the flaky puff pastry and smoky cheese, every component contributes to that irresistible flavor.
- 2 cups cooked shredded brisket: Use leftover smoked brisket for deep, rich flavor and tender texture.
- 1 tablespoon olive oil: Helps to soften the onions and build a flavorful base.
- 1 small onion finely diced: Adds sweetness and moisture when sautéed.
- 2 garlic cloves minced: Brings aromatic depth and a subtle kick.
- 1 teaspoon smoked paprika: Enhances the smoky flavor profile and adds a warm color.
- 1 teaspoon Worcestershire sauce: Provides tangy umami boost that complements the meat.
- 1/2 cup beef broth: Keeps the brisket filling juicy and tender.
- 1/2 cup barbecue sauce: Infuses the filling with sweet and tangy smokiness.
- 1/2 teaspoon salt: Balances and intensifies all the flavors.
- 1/4 teaspoon black pepper: Adds gentle heat and complexity.
- 1 cup shredded smoked cheddar or smoked gouda: Melts beautifully for a creamy, smoky finish.
- 1 sheet puff pastry thawed: Provides that flaky, golden crust that holds everything together.
- 1 egg beaten for egg wash: Ensures a shiny, golden-brown exterior.
How to Make Brisket & Smoked Cheese Pies Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper. This gets everything ready for baking your pies to golden perfection and prevents sticking for easy cleanup later.
Step 2: Sauté the Aromatics
Heat olive oil in a skillet over medium heat and gently sauté the diced onion until it’s soft and translucent. Add minced garlic next and cook just until fragrant—be careful not to burn it because those aromas are the foundation of your brisket filling.
Step 3: Combine the Filling Ingredients
Into your skillet, stir in the shredded brisket along with smoked paprika, Worcestershire sauce, beef broth, barbecue sauce, salt, and black pepper. Let this mixture simmer for 5 to 7 minutes so the flavors meld and the filling thickens slightly. Then remove from heat and let it cool a bit—this makes it easier to handle when assembling your pies.
Step 4: Assemble the Pies
Roll out the thawed puff pastry on a lightly floured surface and cut it into six equal squares. Spoon a generous amount of the brisket mixture into the center of each square, then top with a hearty pinch of shredded smoked cheese. Fold the pastry over to create triangles or rectangles, pressing the edges firmly with a fork to seal in all those delicious fillings.
Step 5: Egg Wash and Bake
Brush each pie with beaten egg to achieve that shiny golden crust. Arrange them on your prepared baking sheet and bake for 18 to 22 minutes until puffed up, beautifully golden, and irresistible. Let them cool for a few minutes before digging in to avoid any burnt tongues!
How to Serve Brisket & Smoked Cheese Pies Recipe
Garnishes
A sprinkle of fresh chopped parsley or a dollop of tangy sour cream can add freshness and balance to these rich pies. A side of pickled jalapeños or a drizzle of extra barbecue sauce also pairs wonderfully.
Side Dishes
These pies go perfectly alongside crunchy coleslaw, a simple mixed green salad, or even some smoky baked beans to keep the barbecue vibe alive. Serving with a crisp beer or iced tea can complete a satisfying meal experience.
Creative Ways to Present
If you’re hosting, try serving these pies as finger foods on a large wooden board with individual dipping bowls of barbecue sauce or spicy mustard. For a fun twist, cut them into smaller pieces to create bite-sized party snacks everyone will devour!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover brisket pies in an airtight container in the refrigerator for up to 3 days. This keeps the pastry from getting soggy and maintains the filling’s juicy flavor.
Freezing
These pies freeze beautifully! Assemble them and place on a baking sheet lined with parchment. Freeze until firm, then transfer to a freezer-safe container or bag. When ready to enjoy, bake from frozen, adding a few extra minutes to the bake time for a fresh-from-the-oven taste.
Reheating
To reheat, pop the pies in a preheated oven at 350°F for about 10 minutes or until warmed through and the crust has regained its crispness. Microwaving can be a quick fix, but you’ll lose that lovely flaky texture.
FAQs
Can I use a different type of cheese?
Absolutely! Smoked cheddar or smoked gouda is recommended to complement the brisket’s smoky flavor, but feel free to experiment with mozzarella, Monterey Jack, or even pepper jack for a little heat.
What can I substitute for puff pastry?
If you don’t have puff pastry, pie dough or biscuit dough could work, though the texture will be slightly different. Puff pastry gives that iconic flakiness that’s hard to beat here.
Is there a way to make these pies vegetarian?
You can swap out brisket for smoked mushrooms or a plant-based pulled “meat” substitute. Keep the same seasoning and sauce to maintain the signature flavor of the Brisket & Smoked Cheese Pies Recipe.
How spicy is this recipe? Can I make it milder?
The recipe has a mild smoky heat from paprika and black pepper, but if you want to adjust it, just reduce or omit the smoked paprika and replace Worcestershire sauce with soy sauce to tone down the spice.
Can I prepare the filling ahead of time?
Yes! You can prepare the brisket filling a day in advance and refrigerate it. This saves time on the day you want to bake the pies, plus it helps the flavors develop even more.
Final Thoughts
There’s something so satisfying about a homemade pie bursting with smoky brisket and melted cheese tucked inside flaky pastry. This Brisket & Smoked Cheese Pies Recipe is a true flavor bomb that’s surprisingly simple to pull off, and it’s bound to become one of your new favorites to make again and again. Go ahead and treat yourself and your loved ones — these pies are waiting to become your next signature dish!
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Brisket & Smoked Cheese Pies Recipe
- Total Time: 40 minutes
- Yield: 6 pies 1x
Description
These Brisket & Smoked Cheese Pies combine tender, flavorful shredded brisket with smoky cheese wrapped in flaky puff pastry. Perfect as a savory snack or a hearty appetizer, these hand pies offer a delicious blend of smoky, tangy, and slightly sweet flavors with a crispy golden crust.
Ingredients
Brisket Filling
- 2 cups cooked shredded brisket
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1/2 cup beef broth
- 1/2 cup barbecue sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Assembly
- 1 cup shredded smoked cheddar or smoked gouda
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Sauté Aromatics: Heat the olive oil in a skillet over medium heat. Add the finely diced onion and cook until soft and translucent, about 3 to 5 minutes. Add the minced garlic and sauté until fragrant, approximately 1 minute.
- Cook Brisket Filling: Stir in the shredded brisket, smoked paprika, Worcestershire sauce, beef broth, barbecue sauce, salt, and black pepper. Let the mixture simmer gently for 5 to 7 minutes until it thickens slightly. Remove from heat and allow it to cool a bit before assembling the pies.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into 6 equal squares for individual pies.
- Assemble Pies: Place a spoonful of the brisket filling in the center of each pastry square. Top each with a generous pinch of shredded smoked cheese. Fold the pastry over the filling to form a triangle or rectangle, and firmly press the edges with a fork to seal them.
- Apply Egg Wash: Brush the tops of the pies with the beaten egg to give them a golden, glossy finish when baked.
- Bake: Arrange the pies on the prepared baking sheet and bake in the preheated oven for 18 to 22 minutes or until the pastry is golden brown and puffed.
- Cool and Serve: Allow the pies to cool for a few minutes on a wire rack before serving. This helps the filling set slightly and prevents burns.
Notes
- Use leftover smoked brisket for the best smoky flavor and convenience.
- These pies freeze well. Assemble and freeze before baking, then bake from frozen by adding a few extra minutes to the cooking time.
- Serve warm with extra barbecue sauce or a spicy mustard for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Savory Pastry
- Method: Baking
- Cuisine: American
