Smoked Brisket Pie Recipe

 

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SMOKED BRISKET PIE (WELLINGTON STYLE)

INGREDIENTS:

FOR THE FILLING:

• 2–3 CUPS COOKED SMOKED BRISKET (SHREDDED OR CHOPPED)
• 1 TBSP OLIVE OIL
• 1/2 ONION, DICED
• 1/2 GREEN BELL PEPPER, DICED
• 1/2 RED BELL PEPPER, DICED
• 1 GARLIC CLOVE, MINCED
• 1/2 CUP BBQ SAUCE (OPTIONAL)
• 1/2 CUP BEEF BROTH
• 1 TBSP FLOUR
• 1 CUP SHREDDED CHEESE (CHEDDAR OR MONTEREY JACK)
• SALT & PEPPER TO TASTE

FOR THE CRUST:

• 1 SHEET PUFF PASTRY (THAWED)
• 1 EGG (FOR EGG WASH)

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INSTRUCTIONS:

1. COOK THE VEGGIES:

• HEAT OLIVE OIL IN A SKILLET.
• ADD ONION, PEPPERS, AND GARLIC.
• SAUTÉ UNTIL SOFT (ABOUT 4–5 MINUTES).

2. ADD BRISKET & SAUCE:

• STIR IN BRISKET, BBQ SAUCE, AND BEEF BROTH.
• SPRINKLE IN FLOUR TO THICKEN.
• COOK UNTIL MIXTURE IS THICK (5–7 MINUTES).
• SEASON WITH SALT AND PEPPER.
• LET IT COOL, THEN MIX IN CHEESE.

3. ASSEMBLE THE PIE:

• PREHEAT OVEN TO 400°F (200°C).
• LAY OUT PUFF PASTRY ON A BAKING SHEET.
• ADD FILLING TO CENTER, LEAVING EDGES CLEAR.
• FOLD OR COVER WITH ANOTHER SHEET AND SEAL.
• BRUSH TOP WITH BEATEN EGG.

4. BAKE:

• BAKE FOR 25–30 MINUTES UNTIL GOLDEN BROWN.
• LET REST FOR 5–10 MINUTES BEFORE SLICING.

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