Cheese and Jalapeño Brisket Pot Pie

Ingredients

For the Filling

• 3 cups cooked brisket, shredded or chopped

• 1 tbsp butter or beef drippings

• 1 small onion, diced

• 2–3 cloves garlic, minced

• 1–2 jalapeños, finely chopped (remove seeds for mild heat)

• 1 cup beef broth

• 1 cup heavy cream

• 1 tbsp flour (to thicken)

• 1 tsp smoked paprika

• 1/2 tsp cumin

• Salt and pepper to taste

• 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)

For the Crust

Choose one:

• Puff pastry sheets (2)

• OR

• Pie crust dough (top & bottom)

• OR

• Phyllo dough (for a flaky, layered crust like in the photo)

For Assembly

• 1 egg beaten with 1 tbsp water (egg wash)

• Butter for brushing layers (if using phyllo)