Cheesy BBQ Brisket Bites
These Cheesy BBQ Brisket Bites are irresistible! Gooey cheese, smoky brisket, and flaky puff pastry combine for the ultimate party snack.
Equipment
- Slow Cooker
- Baking Sheet
- Rolling Pin
- Sharp Knife
- Mixing Bowl
Ingredients
- 2 cups shredded beef brisket cooked and shredded
- 1 package puff pastry two sheets, thawed
- 1 1/2 cups shredded cheddar cheese or a combination of cheddar and Monterey Jack
- 3 jalapeños thinly sliced, seeds removed for milder flavor (optional)
- 1 egg egg wash beaten with a splash of water
Instructions
Prepare the Brisket
- Cook the beef brisket in a slow cooker. Season with spices and BBQ sauce. Cook on low for 8 hours until tender and shred with forks. Set aside to cool.
Prepare the Puff Pastry
- Thaw the puff pastry according to package instructions, about 30 minutes at room temperature.
- Preheat the oven to 400°F (200°C).
Make the Filling
- In a mixing bowl, combine shredded brisket, shredded cheese, and sliced jalapeños (if using). Mix well.
Assemble the Bites
- Roll out thawed puff pastry sheets on a lightly floured surface to about 1/8 inch thick.
- Cut the pastry into 3x3 inch squares or rectangles.
- Place a tablespoon of brisket and cheese mixture in the center of each pastry square. Fold over to form a triangle or rectangle and press edges firmly to seal. Crimp edges with a fork.
Bake
- Arrange filled pastry bites on a parchment-lined baking sheet. Brush tops with egg wash. Bake for 15-20 minutes until golden brown and puffed.
Serve
- Remove from oven and let cool slightly before serving. Best enjoyed warm.
Notes
- Ensure the brisket is not too wet to avoid soggy pastry.
- Seal edges well and crimp to prevent filling leaks.
- Brush with egg wash for a golden, appetizing crust.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze unbaked bites and bake from frozen, adding extra baking time.