Since nothing says Texas quite like smoky barbecued brisket, fold the delicious flavors of the Lone Star state into these buttery and flaky Smoked Brisket Hand Pies.
Smoked Brisket Hand Pies
- 2 teaspoons canola oil
- 1 cup chopped onion
- 2 (14.1-ounce) packages refrigerated piecrust
- ¾ pound smoked beef brisket, chopped
- 1 cup finely shredded smoked Cheddar cheese
- 1 large egg
- 2 teaspoons water
- 2 teaspoons kosher salt
- Preheat oven to 375°. Line large baking sheets with parchment paper.
- In a small skillet, heat oil over medium-high heat. Add onion; cook until lightly browned, about 3 minutes. Remove from heat.
- On a lightly floured surface, unroll piecrusts. Using a 4½-inch round cutter dipped in flour, cut dough, rerolling scraps as necessary. Brush edges of dough with water. Place about 1 tablespoon brisket onto lower half of one round. Top with about 1 teaspoon onion and 2 teaspoons Cheddar. Fold dough over filling; pinch seams to seal. Place on prepared pan. Repeat with remaining dough, brisket, onion, and Cheddar.
- In a small bowl, whisk together egg and 2 teaspoons water. Brush egg wash onto dough, and sprinkle with salt. Prick top of dough once with a fork dipped in flour.
- Bake until golden brown, 15 to 17 minutes.
Kitchen Tip: You can purchase smoked beef brisket from your local barbecue restaurant.
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