- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Sauté the Onion and Garlic: In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Prepare the Filling: In a large bowl, combine the shredded brisket, sautéed onion and garlic, sliced jalapeños, chopped pickles, shredded cheddar, and mozzarella. Add the smoked paprika, salt, and pepper. Stir until everything is well mixed.
- Assemble the Pie: Roll out one pie crust and line the bottom of a 9-inch pie dish. Spoon the brisket mixture into the crust, spreading it out evenly. Place the second pie crust over the filling, crimping the edges to seal the pie.
- Egg Wash: Brush the top crust with the beaten egg to give it a golden-brown finish.
- Bake the Pie: Use a knife to cut a few small slits in the top crust to allow steam to escape. Bake the pie in the preheated oven for 35-40 minutes, or until the crust is golden and crisp.
- Cool and Serve: Let the pie cool for about 10 minutes before slicing. Serve with your favorite barbecue sauce or a side salad.
Serving Suggestions:
- Serve with coleslaw or pickled vegetables for a tangy contrast.
- A dollop of sour cream or a drizzle of hot sauce adds extra flavor.
Tips:
- Add Extra Cheese: For an even cheesier pie, mix more cheese directly into the brisket filling or sprinkle extra on top before baking.
- Spice it Up: For more heat, add extra jalapeños or use spicy pickles.
- Customize the Crust: For a rustic look, use puff pastry instead of a traditional pie crust.
This Brisket, Jalapeño, Pickle, and Cheese Pie is a savory delight with layers of smoky, tangy, and spicy goodness wrapped in a golden crust. Perfect for those who love bold flavors, this pie is sure to be a hit at any gathering! Enjoy!