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SpikedLemonade said:
Smoked a 10 lb brisket today.

Had 2 sandwiches so far....

Rye Bread

Brisket

Dijon Mustard

Full Sour Dill Pickle
Click to expand...
Almost a perfectly healthy Sammy… swap out the rye for a sourdough and your gut biome will thank you with a full orchestra
 
sukie said:
Almost a perfectly healthy Sammy… swap out the rye for a sourdough and your gut biome will thank you with a full orchestra
Click to expand...

I have enough brisket for sandwiches for weeks for the daughter and I.

Friday I will definitely be buying a loaf of sourdough.
 
Bought a loaf of sourdough this morning and some Extra Hot Horseradish.

Just sliced off 1 & 1/2 lbs of brisket as a parting gift for a visiting friend.

Now down to 6+ lbs.
 


Well, I do have all the ingredients including the gourmet Sweet Onion Gravy in the freezer I made for British Banger & Mash Breakfasts.....



Brisket, Jalapeno, Pickle, and Cheese Pie


Ingredients:

- Leftover brisket, chopped
- Maggi Gravy Classic Rich mix (or any gravy mix of your choice)
- Sliced pickles
- Sliced jalapenos
- Diced hi-melt cheese (or any cheese that melts well)
- Puff pastry or short crust pastry (enough for the pie maker or your baking dish)


Instructions:

1. Prepare the Filling:
- Chop the leftover brisket into small pieces.
- Prepare the gravy according to the instructions on the Maggi Gravy Classic Rich mix (or your preferred gravy mix).
- Combine the chopped brisket with the prepared gravy in a mixing bowl.
- Add sliced pickles and sliced jalapenos to the brisket and gravy mixture. Adjust the amount according to your taste preferences.

2. Assemble the Pie:
- If using a pie maker, preheat it according to the manufacturer's instructions.
- Roll out the puff pastry on a lightly floured surface. Cut out circles or squares of pastry, depending on the size of your pie maker or baking dish.
- Line the pie maker or baking dish with the pastry, ensuring there is enough overhang to cover the top.
- Fill the pastry-lined pie maker or dish with the brisket mixture. Spread it evenly.

3. Add Cheese:
- Distribute the diced hi-melt cheese (or your chosen cheese) over the brisket mixture evenly.

4. Top with Pastry:
- If using a pie maker, cover the filling with another layer of pastry. Seal the edges by pressing with a fork or your fingers. Trim any excess pastry
if needed.
- If using a baking dish, place a layer of pastry on top of the filling and crimp the edges to seal. You can also make a lattice or vent holes in the pastry for steam to escape.

5. Bake:
- For a pie maker, close the lid and cook until the pastry is golden brown and cooked through, following the manufacturer's instructions.
- If using a baking dish, preheat your oven to the temperature indicated on the pastry package or to 375°F (190°C). Bake until the pastry is golden brown and cooked through, approximately 25-30 minutes.

6. Serve:
- Once cooked, remove the pies from the pie maker or oven and let them cool slightly before serving.
- Enjoy your Brisket, Jalapeno, Pickle, and Cheese Pies with a nice little kick from the jalapenos!


These pies are perfect for using up leftover brisket and are sure to be a hit with their flavorful combination of meat, cheese, and spices.


May be an image of potpie




 
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