Ingredients
Scale
- 2 cups cooked brisket, shredded
- 1 cup onions, chopped
- 1 cup carrots, diced
- 1 cup celery, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium beef broth
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 1 cup sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 package puff pastry or pie crusts (for top)
- Salt and pepper to taste
- Egg wash (optional)
Instructions
- Preheat oven to 400°F (200°C).
- In a skillet over medium-high heat, sear seasoned brisket until golden brown (3-4 minutes per side). Remove and set aside.
- Sauté onions, carrots, celery, and garlic until onions are translucent (about 5 minutes).
- Stir in flour; cook for 1 minute. Gradually add beef broth while stirring until thickened (3-5 minutes).
- Add brisket and thyme; cover and simmer on low for 1-2 hours until tender.
- Roll out puff pastry; cut into circles slightly larger than the baking dish.
- Pour filling into the dish, cover with pastry, sealing edges by crimping.
- Brush with egg wash if desired. Bake for 25-30 minutes or until crust is golden brown.
Notes
- Use cold butter for a flakier crust.
- Feel free to swap cheeses; gouda or pepper jack add unique flavors.
- Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 450
- Sugar: 4g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg