Beef and jalapeño pie pairs a savory, gently spicy ground-beef filling with a crisp pastry top, making a hearty main dish for a cool evening or casual gathering. The jalapeños bring fresh heat, while tomato paste, broth, and a little cheese make the filling rich without leaving it soupy.
Ingredients
- 1 tablespoon (15 ml) neutral cooking oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 1 medium red bell pepper, diced, about 1 cup (150 g)
- 2 medium jalapeños, finely diced, about ¼ cup (30 g); remove seeds and ribs for milder heat
- 2 cloves garlic, minced, about 2 teaspoons (6 g)
- 1 pound (450 g) ground beef, preferably 85% lean
- 2 tablespoons (30 g) tomato paste
- 1 tablespoon (8 g) all-purpose flour
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon fine salt, plus more to taste
- ¼ teaspoon black pepper
- ¾ cup (180 ml) low-sodium beef broth
- 1 teaspoon Worcestershire sauce
- 1 cup (100 g) shredded sharp cheddar cheese
- 1 sheet (about 250 g) refrigerated puff pastry, thawed according to package directions
- 1 large egg (about 50 g), beaten with 1 tablespoon (15 ml) water, for egg wash
Instructions
- Heat the oven to 400°F (200°C). Set a rack in the center. Lightly grease a 9-inch (23 cm) deep-dish pie plate or an oven-safe skillet of similar capacity. If using frozen puff pastry, thaw it as directed on its package; keep it cool rather than letting it become soft and sticky.
- Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and jalapeños. Cook for 5–7 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the ground beef, breaking it into small pieces with a wooden spoon. Cook for 7–9 minutes, stirring and turning the meat, until no pink remains. Check the thickest portion with a food thermometer; USDA FSIS says ground beef must reach a safe minimum internal temperature of 160°F (71°C). Drain excess fat if needed, leaving about 1 tablespoon in the pan.
- Stir in the tomato paste, flour, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to coat the meat and cook off the raw flour taste. Gradually stir in the broth and Worcestershire sauce, scraping up any browned bits. Simmer for 4–6 minutes, stirring, until the mixture is thick and glossy rather than watery. Remove the pan from the heat and fold in the cheddar.
- Spoon the filling into the prepared pie plate, or leave it in the skillet if it is oven-safe. Let it cool for about 10 minutes so steam does not soften the pastry. Lay the puff pastry over the filling. Trim excess pastry, leaving about a ½-inch (1 cm) overhang, then tuck or press it against the rim. Cut two or three small vents in the top so steam can escape.
- Brush the pastry lightly with the beaten egg mixture. Bake for 25–30 minutes, until the pastry is puffed and deeply golden and the filling is bubbling at the edges. If the top browns too quickly, loosely cover it with foil for the remaining baking time.
- Rest the pie for 10 minutes before serving. This helps the filling settle and makes it easier to portion. Use care when serving: the filling will be very hot.
Tips
- Control the heat: Jalapeños vary in spiciness. Remove the seeds and pale ribs for a gentler pie, or leave some in for more heat. Wear gloves if your skin is sensitive, and wash your hands and utensils after handling peppers.
- Keep the filling thick: Simmer until most of the broth has reduced. A loose filling can make the pastry soggy; if it still looks watery, simmer it for another minute or two before adding the cheese.
- Use the right pastry temperature: Cold pastry puffs best. If it becomes very soft while you assemble the pie, chill it for 10 minutes before baking.
- Choose a substitute thoughtfully: Monterey Jack works in place of cheddar for a milder, stretchier filling. For less richness, use leaner ground beef, but avoid cooking it until dry; the broth and cheese help keep it moist.
Serving Suggestions
Serve a warm wedge with a crisp green salad dressed with a simple vinaigrette, or add steamed green beans, roasted broccoli, or corn. Sour cream or plain yogurt offers a cool contrast to the jalapeños; sliced scallions or a little chopped cilantro make an easy garnish. If the pie is the centerpiece of a larger meal, keep sides light because the pastry and beef are filling.
Variations
For extra smoky flavor, replace the red bell pepper with a drained 4-ounce (115 g) can of diced green chiles; they are usually milder than fresh jalapeños, so retain some jalapeño if you want noticeable heat. To make the filling more substantial, stir in ½ cup (80 g) drained corn or ½ cup (75 g) cooked black beans with the broth. For a pie with a complete pastry shell, line the dish with a second sheet of pastry, add the cooled filling, and cover it with the top sheet; seal and vent it, allowing a few extra minutes in the oven if needed. Keep the filling quantity the same so the pie does not overflow.
Storage and Reheating
Refrigerate leftovers within 2 hours of baking, ideally in a covered shallow container, and use them within 3–4 days. For best pastry texture, reheat individual portions in a 350°F (175°C) oven for about 15–20 minutes, loosely covered with foil if the crust is already dark. Reheat until the center reaches 165°F (74°C), checking with a food thermometer. A microwave is quicker, but the pastry will soften; heat in short intervals until the center is steaming hot and reaches 165°F (74°C). The baked pie can be frozen, well wrapped, for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); do not leave it at room temperature to thaw.
Frequently Asked Questions
Can I make the filling ahead?
Yes. Cook the filling, cool it promptly, and refrigerate it in a covered container for up to 3–4 days. Bring it back to a simmer or reheat it to 165°F (74°C), then cool it enough to handle before topping with pastry and baking. A warm, wet filling can prevent puff pastry from rising well.
Can I use shortcrust pastry instead of puff pastry?
Yes. Shortcrust makes a firmer, more traditional pie-style lid and will not rise into flaky layers. Keep it cold, roll it to fit, cut vents, and bake until the pastry is cooked through and golden; follow the pastry package’s temperature guidance if it differs.
How can I make the pie less spicy?
Use one jalapeño, remove its seeds and ribs, and choose a mild cheddar or Monterey Jack. For very little heat, replace the jalapeños with diced green bell pepper. Taste the cooked filling before adding the pastry and adjust the seasoning then.
Why did my pastry turn soggy?
The filling may have been too wet or still steaming when it was covered. Simmer the filling until thick, let it cool for about 10 minutes, and avoid stretching the pastry over the dish. Vents in the top also let steam escape during baking.
Can I make this without an oven-safe skillet?
Yes. Cook the filling in any large skillet, then transfer it to a greased 9-inch (23 cm) deep-dish pie plate before topping it with pastry. Check that the dish is large enough to hold the filling with room for it to bubble without spilling.
Related
- Lemon Potatoes BBQ: Easy Grilled Side Dish
- Lemon Potatoes Winnipeg: Easy Crispy Roasted Recipe
- Lemon vs Potato Battery Science Project Guide
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).