Beef brisket, jalapeno, cheese and cayenne chilli pie - cheap and easy to make

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

beef brisket

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often cheaper.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: canned crushed tomatoes

Fresh tomatoes can be more expensive out of season.

Cube the leftover brisket into small pieces.

Measure the brisket in a measuring cup to determine how much liquid to use.

Melt butter or margarine in a pot over medium heat.

Add 2 1/2 chopped onions to the pot and sauté until softened.

Pour in 2 cups of beef stock and 1 cup of beef tallow.

Add a splash of Worcestershire sauce.

Stir in the cubed brisket and let it simmer on medium heat.

Add extra seasoning used on the brisket.

Cover the pot and let it cook slowly until bubbling.

If needed, add corn flour to thicken the mixture and stir well to avoid clumps.

Remove from heat and let the mixture rest.

Prepare short crust pastry for the pie base and puff pastry for the top.

Fill the pie maker with the brisket mixture, adding pickled jalapeños and cayenne pepper for some pies, and cheese on top.

Cover with puff pastry and close the pie maker.

Cook the pies for around 8 minutes until crispy and golden.

Let the pies rest before slicing into them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens