Brisket Hand Pies

It’s been one week since I had a bite (okay, many bites) of these beautiful brisket pies, and every day since has seemed the equivalent of a year. They were just so criminally, nefariously good. I *miss* them.

And they’re easy, too. If you can handle thawing out store-bought puff pastry, you’re in business. I really can’t imagine a more perfect or out-of-the-box Rosh Hashanah dinner idea—well, except for brisket itself. Come to think of it, serving brisket on the night-of and using these beauties as a way to house the leftovers feels like a winning move.

Of course, as unfair as it’ll seem after all that gloating and gushing, I’ve got some unfortunate news to share: I won’t actually be handing over the recipe for these pies today. At least, not just yet. For that, you’ll have to go ahead and subscribe to Leah Koenig’s newsletter and look out for the next send. She’ll be including this recipe in the Rosh Hashanah installment, arriving in late-ish August.

For those who aren’t familiar with Leah or her brilliant work, here’s what to know: Leah is the author of six cookbooks, including The Jewish Cookbook, Modern Jewish Cooking, and The Little Book of Jewish Sweets. She’s contributed several High Holiday-ready recipes to the blog this month, including an Herby Green Apple Farro Salad and some dreamy Smoked Trout Canapés. Her Apple Butter and Honey Shortbread Sandwich Cookies are also worth bookmarking.

I’ll be sure to update this page with a link to the newsletter once it’s been sent out later in the month, but for now, I suggest adding your name to her list. In the meantime, you can occupy yourself by scrolling through the dozens upon dozens of other Rosh Hashanah ideas that are up on the site right now, including similarly delicious Rosh Hashanah dessert ideas, plus Rosh Hashanah cocktails, decorations, and more. Shana tova!