ADVERTISEMENT
Ingredients for Spicy Jalapeño and Cheese Beef Pie
- 2 cups leftover beef brisket, shredded
- 2 fresh jalapeños, finely chopped (deseed for less heat)
- 1½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder
- Salt and pepper, to taste
- 1 package refrigerated pie crust (or homemade if preferred)
- 1 egg, beaten (for egg wash)
- Optional: fresh cilantro or green onions for garnish
Kitchen Equipment You’ll Need
- Skillet or frying pan
- Knife and cutting board
- Large mixing bowl
- Rolling pin (if using homemade pie crust)
- Pie dish
- Pastry brush
- Oven
Step-by-Step Recipe for Spicy Jalapeño and Cheese Beef Pie
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Grease your pie dish or line it with parchment paper for easy removal.
2. Sauté the Vegetables
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3-4 minutes. Add the jalapeños and cook for another 2 minutes. If you prefer a milder pie, remove the seeds from the jalapeños before chopping. Set the sautéed vegetables aside to cool slightly.
3. Prepare the Filling
In a large mixing bowl, combine the shredded brisket, sautéed vegetables, shredded cheese, cumin, smoked paprika, chili powder, salt, and pepper. Mix everything together until well combined.
4. Assemble the Pie
Roll out one of the pie crusts and place it into your pie dish, pressing it into the corners. Spoon the brisket mixture into the pie crust, spreading it evenly.
5. Top with the Second Crust
Roll out the second pie crust and place it over the filling. Crimp the edges together to seal the pie. Cut a few small slits in the top crust to allow steam to escape during baking. Brush the top with the beaten egg for a golden finish.
6. Bake the Pie
Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and crispy. If the edges start to brown too quickly, you can cover them with aluminum foil partway through baking.
7. Cool and Serve
Let the pie cool for about 10 minutes before slicing. Garnish with fresh cilantro or green onions for a pop of freshness, if desired. Serve warm and enjoy the melty, cheesy goodness!
Recipe Tips and Substitutions
- Adjust the Heat: If you love extra spice, you can add more jalapeños or even mix in some hot sauce. For a milder version, simply reduce the number of jalapeños or use mild green chilies instead.
- Cheese Options: While cheddar and Monterey Jack are classic choices, feel free to experiment with other cheeses like pepper jack for more heat or mozzarella for extra gooeyness.
- Homemade Crust: If you prefer homemade crust, you can easily swap the store-bought pie crust for your favorite homemade recipe. A buttery, flaky crust will take this dish to the next level.
Pairing Suggestions
This Spicy Jalapeño and Cheese Beef Pie pairs well with a variety of sides and beverages:
- Sides: Serve alongside a fresh green salad or coleslaw to balance out the richness of the pie. Cornbread or garlic bread also make great companions.
- Beverages: A cold beer, like a Mexican lager, complements the bold flavors of the pie, while a refreshing iced tea or lemonade can help cool down the spice.
Storing and Reheating Leftovers
Leftover pie can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop a slice in the oven at 350°F for about 10-12 minutes until warmed through. You can also reheat it in the microwave, but the crust may not stay as crispy.
If you want to freeze the pie, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat in the oven.
