Ingredients
4 cups smoked beef brisket (shredded or chopped)
2 sheets puff pastry (thawed but cold)
1 ½ cups sharp cheddar cheese (shredded or thick slices)
1 cup mozzarella or Monterey Jack (for maximum melt)
½ cup thick BBQ sauce or rich beef gravy
1 medium yellow onion (caramelized or sautéed)
1 egg + 1 tbsp water (for egg wash)
Optional: Pickled jalapeños or caramelized mushrooms
Instructions
1. Prepare the Filling
In a bowl, toss the shredded smoked brisket with the BBQ sauce (or beef gravy) until well coated.
Sauté the onions until golden and soft, then mix them in with the beef.
2. Assemble the Loaf
Preheat your oven to 400°F (200°C) and line a loaf pan or baking sheet with parchment paper.
On a lightly floured surface, overlap the two puff pastry sheets slightly and roll them out to seal the seam into one large rectangle.
Press the pastry into the bottom and up the sides of your loaf pan, leaving plenty of overhang on all sides.
3. Layer the Goodness
Place a layer of shredded cheddar and mozzarella at the bottom.
Add half of the brisket mixture.
Add another heavy layer of cheese (and optional jalapeños/mushrooms).
Layer the remaining brisket, and top off with the rest of the cheese.
4. Seal & Glaze
Fold the overhanging puff pastry back over the top to completely enclose the meat and cheese filling. Pinch edges firmly to seal.
Brush the entire top generously with the egg wash for a glossy finish.
Cut 3-4 small slits on top to allow steam to escape during baking.
5. Bake
Bake for 35–45 minutes until the puff pastry is deep golden-brown, crispy, and cooked through.
Let it cool for 10–15 minutes before slicing so the cheese sets slightly and doesn’t spill out completely.