Brisket & Smoked Cheese Pies Recipe
Imagine biting into a golden, flaky pastry and discovering tender brisket and luscious smoked cheese melting together inside. That’s the magic of Brisket & Smoked Cheese Pies—a hand-held delight that brings comfort food to a whole new level. With savory beef, hints of smoke, and buttery pastry, these pies are perfect for hearty dinners, gatherings with friends, or even as an indulgent snack. The best part? They’re surprisingly easy to make with just a handful of ingredients and are guaranteed to win over anyone who takes a bite!
Ingredients You’ll Need
The beauty of Brisket & Smoked Cheese Pies lies in simple, quality ingredients that each play a starring role. Every item on this list adds its own flavor, texture, or a pop of color, ensuring your pies are as irresistible as they sound.
- Cooked beef brisket (2 cups, shredded): The heart of the filling, bringing deep, savory flavor and melt-in-your-mouth tenderness.
- Olive oil (1 tablespoon): Adds richness and helps soften the onions for a flavorful base.
- Small onion (finely chopped): Offers a gentle sweetness and essential aromatic undertone.
- Garlic (2 cloves, minced): Gives a fragrant, savory punch that enhances all the other flavors.
- Tomato paste (1 tablespoon): Concentrates umami and adds a subtle tang to the filling.
- Beef broth (1/2 cup): Brings moisture and depth to the brisket mixture.
- Worcestershire sauce (1 teaspoon): Adds a complex, slightly tangy savoriness that makes the beef pop.
- Smoked paprika (1/2 teaspoon): Infuses the pies with a gentle smokiness, enhancing the cheese and brisket.
- Salt and black pepper (to taste): Essential for seasoning and balancing all the flavors.
- Smoked cheddar or smoked gouda cheese (1 cup, shredded): Melts beautifully and brings creamy, smoky notes to every bite.
- Puff pastry (1 package, 14 oz, thawed): Provides that irresistible, buttery, flaky shell.
- Egg (1, beaten, for egg wash): Ensures your pies bake up golden and glossy.
How to Make Brisket & Smoked Cheese Pies
Step 1: Prepare the Brisket Filling
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper—this step makes cleanup a breeze. In a skillet over medium heat, warm the olive oil and sauté the chopped onion until it turns soft and translucent, about three to four minutes. Stir in the garlic and tomato paste, cooking for another minute to build up those deep, savory flavors. Add the shredded brisket, beef broth, Worcestershire sauce, smoked paprika, and season with salt and pepper. Let the mixture simmer for five to seven minutes, just until it thickens slightly. Take it off the heat and let it cool a bit; this helps keep the pastry crisp when you assemble the pies.
Step 2: Roll and Cut the Puff Pastry
On a lightly floured surface, gently roll out your thawed puff pastry. Decide whether you want traditional hand pies (rectangles or squares) or a round pocket shape—either works! Use a sharp knife or a pastry cutter to cut the pastry into even portions. This step is where you can get creative: make them big for a hearty meal or smaller for party-ready bites.
Step 3: Fill and Seal the Pies
Spoon a generous portion of the brisket filling into the center of each pastry piece, making sure not to overfill (so they don’t burst open). Sprinkle a good pinch of shredded smoked cheese over the brisket. Fold the pastry over to enclose the filling, pressing the edges together and crimping with a fork to seal. This classic crimp not only looks charming but keeps all that savory goodness inside!
Step 4: Egg Wash and Bake
Transfer the assembled pies to your prepared baking sheet. Brush the tops with the beaten egg—this is the secret to that irresistible golden finish. Slide the tray into your preheated oven and bake for 20 to 25 minutes, or until the pastry is puffed and beautifully golden brown. Let the pies cool for a few minutes before serving; the filling will be piping hot and perfectly gooey.
How to Serve Brisket & Smoked Cheese Pies
Garnishes
Top your Brisket & Smoked Cheese Pies with a sprinkle of chopped fresh parsley or chives for a burst of color and freshness. A tiny dollop of sour cream or a drizzle of spicy mustard also adds a lovely tangy contrast to the rich filling.
Side Dishes
These pies are hearty enough to stand alone, but they shine even brighter with a crisp, tangy slaw or a simple green salad on the side. For a comfort food feast, serve them alongside roasted veggies or a creamy potato salad to really round out the meal.
Creative Ways to Present
For parties, make mini Brisket & Smoked Cheese Pies as bite-sized appetizers—simply cut the pastry smaller and adjust baking time. Or, serve them picnic-style wrapped in parchment, stacked in a basket for a rustic and shareable presentation. They’re also fantastic cut in half and served with toothpicks for easy snacking.
Make Ahead and Storage
Storing Leftovers
Store any leftover Brisket & Smoked Cheese Pies in an airtight container in the refrigerator for up to three days. The flavors meld and become even richer after a day, making next-day lunch a real treat!
Freezing
To freeze, let the pies cool completely, then wrap each one individually in plastic wrap or foil and place in a freezer-safe bag. They’ll keep well for up to two months. When you’re ready to enjoy, you can bake them straight from frozen—just add a few extra minutes to the oven time.
Reheating
For best results, reheat Brisket & Smoked Cheese Pies in a 350°F oven until warmed through and the pastry is crisp again, usually about 10 to 15 minutes. Avoid the microwave if you can—it tends to make the pastry soggy.
FAQs
Can I use a different type Main Course, Snack
Absolutely! While smoked cheddar or gouda gives the pies their signature flavor, you can use any cheese that melts well. Regular cheddar, Monterey Jack, or even a hint of blue cheese will all work—just choose your favorite!
How can I make these pies vegetarian?
Swap the brisket for sautéed mushrooms, lentils, or a plant-based meat alternative. Keep the smoky elements by using smoked cheese and smoked paprika for that signature taste.
Can I prepare Brisket & Smoked Cheese Pies ahead of time?
Definitely! You can assemble the pies and refrigerate them unbaked for up to a day ahead. When you’re ready to bake, just brush with egg wash and pop them in the oven as directed.
What’s the best way to keep the pastry from getting soggy?
Let your brisket filling cool slightly before adding it to the pastry; this helps prevent steam from making the dough limp. Also, be careful not to overfill each pie—less is more for a crisp result.
Can I use store-bought brisket?
Yes! If you have leftover brisket or purchase it pre-cooked from your favorite BBQ spot, this recipe is a fantastic way to transform it into something new and delicious.
Final Thoughts
If you’re searching for a recipe that’s as fun to make as it is to eat, Brisket & Smoked Cheese Pies are your answer. These little pockets of smoky, cheesy comfort are sure to become a new household favorite—so give them a try and share the love with family and friends!
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Brisket & Smoked Cheese Pies Recipe
- Total Time: 45 minutes
- Yield: 6 individual pies 1x
- Diet: Non-Vegetarian
Description
These Brisket & Smoked Cheese Pies combine tender shredded beef brisket with smoky cheddar cheese encased in flaky puff pastry, perfect for a flavorful main course or savory snack. The filling is enhanced with aromatic onions, garlic, and a depth of flavor from tomato paste, Worcestershire sauce, and smoked paprika, baked to golden perfection for a delicious handheld treat.
Ingredients
Filling
- 2 cups cooked beef brisket (shredded)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 tablespoon tomato paste
- ½ cup beef broth
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup smoked cheddar or smoked gouda cheese (shredded)
Pastry
- 1 package (14 oz) puff pastry (thawed)
- 1 egg (beaten, for egg wash)
Instructions
- Prepare the filling: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Heat the olive oil in a skillet over medium heat. Sauté the finely chopped onion until softened, about 3–4 minutes. Add the minced garlic and tomato paste, cooking for another minute to develop the flavors. Stir in the shredded brisket, beef broth, Worcestershire sauce, smoked paprika, salt, and black pepper. Simmer the mixture for 5–7 minutes until it thickens slightly, then remove from heat and allow it to cool slightly.
- Prepare the pastry: On a lightly floured surface, roll out the thawed puff pastry to an even thickness. Cut the pastry into squares or circles, depending on your preferred shape for the pies.
- Assemble the pies: Spoon a portion of the brisket filling into the center of each pastry piece. Top each with a generous amount of shredded smoked cheese. Fold the pastry over to create a pocket or hand pie and seal the edges by crimping with a fork to prevent the filling from leaking during baking.
- Egg wash and bake: Place the assembled pies on the prepared baking sheet. Brush the tops with the beaten egg to ensure a shiny, golden crust. Bake for 20–25 minutes or until the pastry is puffed, golden brown, and flaky.
- Serve: Remove the pies from the oven and let them cool slightly before serving. Enjoy them warm with your favorite accompaniments like spicy mustard, BBQ sauce, or a tangy slaw.
Notes
- These pies are an excellent way to use leftover brisket and can be frozen for later use.
- For party appetizers, make the pies bite-sized for easy serving.
- Serve with spicy mustard, BBQ sauce, or a tangy slaw to complement the smoky and savory flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course, Snack
- Method: Baking
- Cuisine: American, Fusion
Nutrition
- Serving Size: 1 pie
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 75mg
