What the heck is this?
Imagine if your favorite BBQ joint and your grandma’s best casserole had a delicious, smoky, cheesy baby. That’s this pie. Smoked brisket — tender, juicy, full of that deep wood-fired flavor — meets sharp cheddar, spicy jalapeños, and a flaky, golden crust that holds it all together like the edible version of a bear hug. It’s hearty, cheesy, spicy, and smoky all at once. Honestly? This isn’t just a dinner, it’s an event. Serve it with a cold beer or a crisp salad (if you’re feeling virtuous), and you’re golden.
Why You’ll Love This Recipe
- Leftover brisket = pie magic.
- That combo of smoky meat, melty cheese, and jalapeño heat is unbeatable.
- Great for feeding a crowd or meal prepping.
- You can make it as mild or as fiery as your taste buds can handle.
- It’s basically BBQ in pie form. Enough said.
The Good Stuff You’ll Need
For the Filling:
- 2 cups chopped smoked brisket (leftover or fresh, trimmed and shredded)
- 1 cup sharp cheddar cheese, shredded
- 2–3 jalapeños, diced (remove seeds for less heat)
- 1/2 onion, finely chopped
- 1 clove garlic, minced
- 1/4 cup BBQ sauce (your favorite kind)
- 1 tbsp olive oil
- Salt and pepper to taste
For the Pie:
- 1 sheet puff pastry or 1 homemade/ready pie crust (bottom)
- 1 additional sheet of puff pastry or pie crust (top)
- 1 egg, beaten (for egg wash)
- Optional: sprinkle of smoked paprika or flaky salt for the crust
Let’s Do This
Step 1: Make the Filling
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes. Add garlic and sauté until fragrant, 30 seconds more. Stir in the shredded brisket, jalapeños, and BBQ sauce. Cook for 2–3 minutes just to warm everything up and let those flavors mingle. Turn off the heat and stir in the shredded cheddar. Let it cool slightly while you prep the crust.
Step 2: Assemble the Pie
Preheat your oven to 400°F (200°C). Roll out the bottom pie crust into a 9-inch pie dish and gently press it in. Spoon the brisket filling into the crust, spreading it evenly. Top with the second crust — you can go full cover, lattice, or even get creative with cut-outs. Crimp the edges to seal, then brush the top with the beaten egg. Sprinkle a little smoked paprika or flaky salt if you’re feeling fancy.
Step 3: Bake It Up
Place the pie on a baking sheet (in case of cheesy overflow) and bake for 25–30 minutes, or until the crust is deeply golden and crispy. Let it cool for about 10 minutes before slicing — trust me, it’s worth the wait.
Serving Suggestions
- Serve with coleslaw, pickles, or a tangy salad to cut the richness.
- Want to go full BBQ mode? Add baked beans and cornbread on the side.
- A drizzle of ranch or extra BBQ sauce never hurt anyone.
Switch It Up
- Add corn, black beans, or sautéed bell peppers for more veggie goodness.
- No brisket? Pulled pork, shredded chicken, or even chopped smoked sausage work too.
- Make it handheld: Use biscuit dough or crescent rolls to make mini hand pies.
Make-Ahead Tips
- You can make the filling a day in advance and store it in the fridge.
- Assemble the whole pie, wrap it up tight, and refrigerate it for up to 24 hours before baking.
- Leftovers reheat beautifully in the oven or air fryer — just avoid the microwave if you want to keep that crust crisp.
Questions People Actually Ask
Q: Can I use store-bought crusts?
A: Absolutely. Puff pastry or a good pre-made pie crust works like a charm and saves you time.
Q: Is this spicy?
A: It can be! Remove jalapeño seeds for mild heat, or leave them in (or add more!) for a kick.
Q: Can I freeze this?
A: Yep! Bake it first, let it cool completely, then wrap tightly and freeze. Reheat in a 350°F oven until hot and crisp again.
Smoked Brisket Jalapeño Cheddar Pie: The Ultimate Comfort Bomb You Didn’t Know You Needed
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Imagine if your favorite BBQ joint and your grandma’s best casserole had a delicious, smoky, cheesy baby. That’s this pie. Smoked brisket — tender, juicy, full of that deep wood-fired flavor — meets sharp cheddar, spicy jalapeños, and a flaky, golden crust that holds it all together like the edible version of a bear hug. It’s hearty, cheesy, spicy, and smoky all at once. Honestly? This isn’t just a dinner, it’s an event. Serve it with a cold beer or a crisp salad (if you’re feeling virtuous), and you’re golden.
Ingredients
For the Filling:
2 cups chopped smoked brisket (leftover or fresh, trimmed and shredded)
1 cup sharp cheddar cheese, shredded
2–3 jalapeños, diced (remove seeds for less heat)
1/2 onion, finely chopped
1 clove garlic, minced
1/4 cup BBQ sauce (your favorite kind)
1 tbsp olive oil
Salt and pepper to taste
For the Pie:
1 sheet puff pastry or 1 homemade/ready pie crust (bottom)
1 additional sheet of puff pastry or pie crust (top)
1 egg, beaten (for egg wash)
Optional: sprinkle of smoked paprika or flaky salt for the crust
Instructions
Step 1: Make the Filling
Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 3–4 minutes. Add garlic and sauté until fragrant, 30 seconds more. Stir in the shredded brisket, jalapeños, and BBQ sauce. Cook for 2–3 minutes just to warm everything up and let those flavors mingle. Turn off the heat and stir in the shredded cheddar. Let it cool slightly while you prep the crust.
Step 2: Assemble the Pie
Preheat your oven to 400°F (200°C). Roll out the bottom pie crust into a 9-inch pie dish and gently press it in. Spoon the brisket filling into the crust, spreading it evenly. Top with the second crust — you can go full cover, lattice, or even get creative with cut-outs. Crimp the edges to seal, then brush the top with the beaten egg. Sprinkle a little smoked paprika or flaky salt if you’re feeling fancy.
Step 3: Bake It Up
Place the pie on a baking sheet (in case of cheesy overflow) and bake for 25–30 minutes, or until the crust is deeply golden and crispy. Let it cool for about 10 minutes before slicing — trust me, it’s worth the wait.
Notes
Serve with coleslaw, pickles, or a tangy salad to cut the richness.
Want to go full BBQ mode? Add baked beans and cornbread on the side.
A drizzle of ranch or extra BBQ sauce never hurt anyone.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~540 per serving
- Fat: ~28g
- Carbohydrates: ~35g
- Protein: ~32g