Brisket Jalapeno Pot Pie

Savor the comfort of a hearty Brisket Jalapeno Pot Pie, featuring tender brisket, spicy jalapenos, and a flaky puff pastry crust. Perfect for cozy dinners!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven: Preheat your oven to 400°F (200°C).

Step 2

Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 3-4 minutes, until softened.

Step 3

Add the garlic, carrots, and jalapenos. Sauté for another 2-3 minutes until fragrant.

Step 4

Stir in the shredded brisket, corn, smoked paprika, cumin, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.

Step 5

Thicken the filling: Sprinkle the flour over the brisket mixture and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste.

Step 6

Slowly pour in the beef broth and Worcestershire sauce, stirring constantly to avoid lumps. Bring to a simmer, then reduce the heat to low.

Step 7

Stir in the heavy cream and let the mixture simmer for 5-10 minutes, until the sauce has thickened. Taste and adjust seasoning if necessary.

Step 8

Assemble the pie: Pour the brisket filling into a large oven-safe pie dish or individual ramekins.

Step 9

Roll out the puff pastry if needed, and cut it to fit the top of your dish. Place the pastry over the filling.

Step 10

Mix the egg with water to make an egg wash and brush it over the pastry.

Step 11

Bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.

Step 12

Garnish with fresh cilantro before serving, if desired.