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
Scale
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
