Cheese and Jalapeo Brisket Pot Pie

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Ingredients:

For the Filling:

• 2 cups cooked brisket, shredded or diced
• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1–2 jalapeños, finely chopped (adjust based on your heat preference)
• 1 cup frozen mixed vegetables (like peas, carrots, and corn)
• 2 tablespoons all-purpose flour
• 1 1/2 cups beef broth
• 1/2 cup heavy cream
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

For the Crust:

• 1 sheet of puff pastry, thawed (or homemade pie crust)
• 1 egg, beaten (for egg wash)

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Instructions:

1. Preheat Oven:

• Preheat your oven to 400°F (200°C).

2. Prepare the Filling:

1. Heat olive oil or butter in a large skillet over medium heat.
2. Sauté the onions and garlic until fragrant and softened, about 3–4 minutes.
3. Add the chopped jalapeños and cook for another 2 minutes.
4. Stir in the flour and cook for 1–2 minutes to eliminate the raw taste.
5. Gradually pour in the beef broth, whisking constantly to prevent lumps, and cook until the mixture thickens.
6. Add heavy cream, shredded brisket, frozen vegetables, smoked paprika, salt, and pepper. Stir well and let it simmer for 5–7 minutes.
7. Remove from heat and stir in the cheddar cheese until melted.

3. Assemble the Pot Pie:

1. Transfer the filling into an oven-safe pie dish or individual ramekins.
2. Roll out the puff pastry to fit over the top of your dish. Place the pastry over the filling and press the edges to seal. Trim any excess pastry.
3. Cut small slits in the center of the pastry to allow steam to escape.
4. Brush the top with beaten egg for a golden finish.

4. Bake:

• Place the pot pie on a baking sheet to catch any drips, and bake for 20–25 minutes, or until the crust is golden brown and puffed.

5. Serve:

• Let the pot pie cool for 5–10 minutes before serving. Garnish with fresh chopped cilantro or jalapeño slices, if desired.

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Tips:

• For a smoky flavor, add a dash of chipotle powder or use smoked cheddar cheese.
• Use store-bought rotisserie beef brisket or leftovers for convenience.
• Serve with a side of sour cream to balance the heat.

Enjoy this cheesy, spicy, and satisfying Cheese and Jalapeño Brisket Pot Pie as a comfort meal!