In a large pot, combine the chopped smoked brisket, beef stock, Worcestershire sauce, and garlic powder. Allow it to simmer for a couple of hours so the flavors can meld beautifully.

Once the mixture is rich and inviting, create a roux: melt some butter in a pan and whisk in an equal amount of flour. Cook for a minute or until golden, then add it to your meat mixture to thicken the gravy.

Season to taste with salt and pepper, adjusting as necessary.

Preheat your pie maker; this is crucial for that golden crust!

Roll out the flaky pastry on a clean surface. Fill your pastry generously with the savory meat mixture. Don’t skip the jalapeños and cheddar cheese—they’re essential for that extra kick!

Cover the filling with the pastry lid and cook in the pie maker until beautifully browned.