This Zesty Jalapeño & Cheese Beef Pie transforms leftover brisket into a flavorful, cheesy hand pie filled with spicy jalapeños and melty cheese. It’s a creative and delicious way to breathe new life into yesterday’s roast.

Why You’ll Love This Recipe

I love using leftover brisket because it already brings deep, smoky flavor—and turning it into a cheesy, spicy pie just elevates it. It’s portable, fun, and satisfying. The jalapeños give it a bright kick, and the cheese helps bring everything together in a comforting filling. Plus, these pies freeze beautifully, so I can make extras for later.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Leftover brisket, chopped or shredded
Refrigerated pie crusts or homemade pie dough
Fresh jalapeño peppers, finely diced
Shredded cheese (cheddar, Monterey Jack, or a blend)
Onion, finely chopped
Garlic, minced
Sour cream or cream cheese
Salt and pepper
Ground cumin (optional)
Olive oil or butter (for sautéing)
Egg wash (egg beaten with a splash of water or milk)

directions

I preheat the oven to 400 °F (200 °C).
I sauté the chopped onion in olive oil until soft, about 3–4 minutes, then add garlic and diced jalapeño, cooking for another minute.
I mix sautéed veggies with chopped brisket in a bowl. I stir in sour cream or cream cheese to bind, then add shredded cheese and season with salt, pepper, and a pinch of cumin.
I roll out pie crusts and cut them into rounds or rectangles (about 4–5 inches across).
I spoon brisket filling onto one half of each dough piece, leaving an edge for sealing.
I fold dough over filling and crimp edges with a fork to seal.
I brush the tops with egg wash and cut a small vent in the center.
I bake for 20–25 minutes, until golden and bubbling.
I let pies cool for 5 minutes before serving and garnish with extra jalapeño slices or chopped cilantro if I want.

Servings and timing

Makes 6 pies (depending on size)
Prep time: 15 minutes
Cook time: 20–25 minutes
Total time: About 35–40 minutes

Variations

Heat levels: Remove jalapeño seeds for milder pies, or add diced pickled jalapeños for tang.
Cheese mix: Try pepper jack for extra spice or smoked gouda for depth.
Veggie additions: I often toss in corn kernels, bell peppers, or chopped spinach before assembling.
Crust style: Use puff pastry for a flakier texture or biscuit dough for a rustic version.

storage/reheating

I store cooled pies in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350 °F (175 °C) oven for 10 minutes until warm and crisp. I’ve also frozen pies pre‑baked: I wrap individual pies and freeze for up to 2 months, then bake directly from frozen—just add a few extra minutes until golden and hot.

FAQs

### Can I use fresh beef instead of leftover brisket?

Yes—I cook ground beef or diced fresh steak seasoned with taco spices. Let it cool slightly before using in place of brisket.

### How spicy will these pies be?

They’re moderately spicy. To tone it down, I reduce the jalapeños or remove the seeds. For more heat, I add hot sauce or diced serranos.

### Can I make these vegan?

I swap dairy cheese and sour cream for vegan versions and use plant-based brisket alternatives or sautéed mushrooms and beans as the filling.

### How do I prevent soggy crust?

I make sure the brisket filling isn’t too wet. I drain excess juices and let it cool before filling the dough, which keeps the crust crisp.

### Can I double the recipe?

Absolutely! It scales well. I just bake pies in batches or use two baking sheets to cook at once.

Conclusion

These Zesty Jalapeño & Cheese Beef Pies are a delicious remix of leftover brisket—combining spice, cheese, and savory beef in a handheld pastry. They’re easy to prep, satisfying, and perfect for lunch, snack, or party bite. I love how versatile they are and how well they store. I hope they become a favorite in my kitchen—and yours too!