Description
Delicious smoked brisket jalapeño hand pies, perfect for a savory snack or appetizer.
Ingredients
Scale
- 2 sheets puff pastry (store-bought or homemade), thawed
- 1 egg, beaten (for egg wash)
- 2 cups smoked brisket, shredded
- ½ cup barbecue sauce (smoky or sweet style)
- 1 cup shredded mozzarella or pepper jack cheese
- 2–3 fresh or pickled jalapeños, sliced
- ½ cup diced roasted red peppers (optional)
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt & black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a mixing bowl, combine shredded brisket, barbecue sauce, cheese, jalapeños, roasted red peppers, garlic powder, smoked paprika, salt, and pepper.
- Stir until well mixed and cheesy.
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Roll out puff pastry sheets and cut into rectangles or circles.
- Spoon filling onto one half of each pastry piece, leaving edges clean.
- Fold over to enclose, pressing edges with a fork to seal.
- Place on prepared baking sheet.
- Brush tops with beaten egg wash for golden color.
- Bake for 18–22 minutes, until puffed and golden brown.
- Sprinkle with fresh parsley and serve warm with extra barbecue sauce or ranch for dipping.
Notes
- For a spicier kick, use more jalapeños or add hot sauce to the filling.
- These hand pies can be made ahead of time and frozen before baking.
- Experiment with different cheeses for varied flavor profiles.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 50mg