Adjust jalapeños for desired heat level. Let filling cool slightly before assembling. Resting after baking ensures clean slices and rich texture.
Ultimate Spicy Jalapeño Cheese Beef Pie with Tender Brisket Bold Heat Bliss
A rich and spicy beef pie filled with tender brisket, creamy melted cheese, and jalapeños baked inside a golden flaky crust.
Ingredients
Scale
3 cups (450 g) cooked beef brisket, shredded
1 tablespoon (15 ml) olive oil
1 medium onion, diced (150 g)
2 jalapeños, chopped (30 g)
3 cloves garlic, minced (1 tablespoon / 9 g)
1 teaspoon (5 g) smoked paprika
1 teaspoon (5 g) ground cumin
½ teaspoon (3 g) salt
½ teaspoon (2 g) black pepper
1 cup (240 ml) beef broth
1 tablespoon (8 g) all-purpose flour
1 ½ cups (180 g) shredded cheddar cheese
½ cup (60 g) shredded Monterey Jack cheese
4 ounces (115 g) cream cheese
2 refrigerated pie crusts (14–16 ounces / 400–450 g total)
1 egg, beaten
Instructions
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Preheat oven to 375°F (190°C).
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Sauté onion, jalapeños, and garlic in olive oil.
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Add spices and brisket; stir.
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Sprinkle flour and add broth; simmer until thickened.
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Mix cheeses together.
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Layer cheese, brisket filling, and remaining cheese in pie crust.
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Cover with top crust, seal edges, and brush with egg wash.
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Bake 35–45 minutes until golden and bubbling.
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Rest 15–20 minutes before slicing.