Description
A delicious and hearty Smoky Brisket Pot Pie that combines tender smoked brisket with a creamy filling, all encased in a flaky puff pastry crust.
Ingredients
Scale
- 2 cups cooked smoked brisket, shredded
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 cup mixed bell peppers (red, green, yellow), diced
- 2 garlic cloves, minced
- 1 cup corn kernels (fresh or frozen)
- 2 tbsp flour
- 1 cup beef broth
- ½ cup heavy cream
- 1 tsp smoked paprika
- ½ tsp cumin
- Salt & black pepper, to taste
- 1 cup shredded mozzarella or provolone cheese
- 2 sheets puff pastry, thawed
- 1 egg (beaten, for egg wash)
Instructions
- In a skillet, heat olive oil and sauté onion until translucent.
- Add peppers, corn, and garlic. Cook 2–3 minutes.
- Stir in shredded brisket. Sprinkle with flour and cook 1 minute.
- Gradually pour in beef broth and cream, stirring until thickened.
- Add smoked paprika, cumin, salt, and pepper.
- Stir in cheese until melted. Let mixture cool slightly.
- Preheat oven to 375°F (190°C).
- Line a pie dish with one puff pastry sheet.
- Spoon in brisket filling.
- Cover with the second puff pastry sheet, sealing edges.
- Cut small slits on top for steam to escape.
- Brush with egg wash.
- Bake for 30–35 minutes, until pastry is golden brown and puffed.
- Let rest for 10 minutes before slicing.
- Garnish with fresh parsley and enjoy!
Notes
- For a spicier kick, add diced jalapeños to the filling.
- Ensure the puff pastry is fully thawed before using for best results.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 100mg