Description
These Brisket & Smoked Cheese Pies are savory hand pies filled with tender shredded brisket, smoked cheese, and a flavorful barbecue sauce, all enclosed in flaky puff pastry. They make a delicious and satisfying meal for any occasion.
Ingredients
Scale
Brisket Filling:
- 2 cups cooked brisket, shredded
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup barbecue sauce
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
Assembly:
- 1 cup shredded smoked cheddar or gouda cheese
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Flour for dusting
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté the onions: In a skillet, heat olive oil over medium heat and sauté the diced onion until soft, about 4–5 minutes. Add garlic and cook for another minute.
- Prepare the filling: Stir in shredded brisket, barbecue sauce, Worcestershire sauce, smoked paprika, salt, and pepper. Cook until combined and heated through. Let cool slightly.
- Assemble the pies: Roll out puff pastry on a floured surface, cut into squares, spoon brisket mixture onto each, sprinkle with cheese, fold, and seal edges. Place on baking sheet.
- Bake: Brush pies with egg wash and bake for 18–22 minutes or until golden brown and puffy. Cool slightly before serving.
Notes
- You can use leftover smoked brisket or substitute with pulled pork.
- Swap puff pastry for pie dough or crescent roll dough for different textures.
- Serve with extra barbecue sauce or a side salad.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 450
- Sugar: 5 g
- Sodium: 640 mg
- Fat: 29 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 21 g
- Cholesterol: 90 mg
