- Prepare the Brisket Filling:
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the shredded brisket, BBQ sauce, and beef broth to the skillet. Stir to combine and cook for about 10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- Remove from heat and let the filling cool slightly.
- Preheat the Oven:
- Preheat your oven to 200°C (400°F).
- Assemble the Pie:
- Roll out one sheet of pie crust and fit it into the bottom of a 9-inch pie dish.
- Layer half of the shredded cheddar cheese on the bottom of the pie crust.
- Add the brisket filling on top of the cheese layer.
- Evenly distribute the sliced pickles and jalapeños over the brisket filling.
- Top with the remaining cheddar cheese.
- Top with the Second Pie Crust:
- Roll out the second sheet of pie crust and place it over the filling. Trim any excess crust and crimp the edges to seal.
- Cut a few small slits in the top crust to allow steam to escape.
- Brush the top crust with the egg wash for a golden brown finish.
- Bake the Pie:
- Place the assembled pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbly.
- Serve:
- Allow the pie to cool for about 10 minutes before slicing and serving.
- Enjoy your brisket, jalapeño, pickle, and cheese pie with a side salad or coleslaw.
Tips:
- If you prefer a spicier pie, add more jalapeños or a dash of hot sauce to the brisket filling.
- For a smoky flavor, use smoked cheddar cheese.
- This pie can be prepared in advance and baked just before serving. Simply refrigerate the assembled pie and bake when ready.
Enjoy the delicious combination of tender brisket, tangy pickles, spicy jalapeños, and creamy cheese in this hearty and flavorful pie!