Creating a brisket, jalapeño, pickle, and cheese pie combines savory flavors with a hint of spice and tanginess. Here’s a recipe to make this unique and delicious pie:
Ingredients:
For the Filling:
- – 1 pound cooked brisket, shredded or chopped
- – 1 cup shredded cheddar cheese (or cheese of your choice)
- – 1/2 cup chopped pickled jalapeños (adjust to taste)
- – 1/2 cup chopped dill pickles
- – 1/2 cup mayonnaise
- – 1/2 cup sour cream or Greek yogurt
- – 2 cloves garlic, minced
- – Salt and pepper to taste
7. **Cool and Serve:**
– Remove the pie from the oven and let it cool for about 10 minutes before slicing and serving.
– **Adjust Spiciness:** Increase or decrease the amount of jalapeños based on your preference for spiciness.
– **Customize:** Feel free to add other ingredients such as caramelized onions, bacon bits, or different types of cheese to suit your taste.
This brisket, jalapeño, pickle, and cheese pie is a savory delight, perfect for a hearty meal or a unique twist on traditional pies. Enjoy it warm or at room temperature, and savor the delicious combination of flavors!
What do you do with leftover brisket?
For me, it’s either chilli or pies
Basic recipe
Chop up brisket, make a gravy (I just use Maggi Gravy Classic Rich mix)
Combine gravy and chopped brisket, add sliced pickles and jalapenos
Warm in a pan until all thoroughly mixed
Add diced cheese (hi-melt cheese works a treat)
Then whether you use puff pastry or short crust, it’s up to you
I use puff pastry and a deep dish pie maker
Then cut your pastry, lay the pastry in the pie maker, fill with your mixture, another layer of pastry and shut the lid
Cook till golden brown
These were absolutely delicious, with a nice little kick!