Description
These Brisket & Smoked Cheese Pies combine tender shredded beef brisket with smoky cheese encased in flaky puff pastry. Perfect as a comforting main course or a savory snack, they feature a rich filling made with sautéed onions, beef broth, and smoked paprika for depth of flavor, all baked to golden perfection.
Ingredients
Scale
Brisket Filling
- 2 cups cooked beef brisket, shredded
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 1/2 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup shredded smoked cheddar or smoked gouda cheese
Pastry & Finishing
- 1 package (14 oz) puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Sauté Onions: In a medium skillet over medium heat, warm the olive oil. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes.
- Create the Sauce: Stir in the all-purpose flour into the onions and cook for about 1 minute to form a roux. Gradually pour in the beef broth while stirring continuously to avoid lumps. Mix in Worcestershire sauce, smoked paprika, salt, and black pepper. Let the mixture simmer gently for 2 to 3 minutes until it thickens slightly.
- Add Brisket: Incorporate the shredded cooked brisket into the sauce, stirring well to evenly coat the meat. Remove the skillet from heat and let the filling cool down slightly to ease handling.
- Prepare Pastry: Unroll the thawed puff pastry sheets on a lightly floured surface. Cut the pastry into 4 to 6 equal rectangles or use a round cutter if preferred.
- Assemble Pies: Spoon a generous amount of the brisket filling onto one half of each pastry piece, leaving a small border around the edges. Sprinkle shredded smoked cheese over the filling.
- Seal Edges: Brush the pastry edges with beaten egg to help seal. Fold the pastry over the filling, creating a pocket. Press the edges together firmly using a fork to seal completely.
- Egg Wash and Bake: Place the pies on the prepared baking sheet. Brush the tops with the remaining beaten egg wash to promote a rich golden color during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes or until the pies are puffed up and golden brown.
- Cool and Serve: Remove from oven and allow pies to cool slightly before serving. Enjoy warm, optionally with coleslaw or pickles.
Notes
- Serve these pies warm alongside coleslaw or pickles for a complete meal.
- Leftover smoked brisket can be used or substituted with pulled pork or roast beef.
- Adjust pie size to make smaller appetizers or larger main course portions.
