Ingredients:
2 cups leftover brisket, shredded
1/2 cup shredded cheddar cheese
1/4 cup diced jalapenos (fresh or pickled)
1 sheet refrigerated pie crust
1 egg, beaten (for egg wash)
1/4 cup sour cream (for serving)
Directions:
Preheat your oven to 375°F (190°C).
Roll out the pie crust and place it in a 9-inch pie dish. Press down gently, trimming any excess dough.
In a bowl, combine shredded brisket, cheddar cheese, and diced jalapenos. Stir well.
Spoon the brisket mixture into the pie crust, spreading evenly.
Cover with another sheet of pie crust, sealing the edges. Cut a few slits in the top for steam to escape.
Brush the top of the pie with beaten egg.
Bake for 30-35 minutes, or until the crust is golden brown and crispy.
Serve warm with a dollop of sour cream on the side.
