Brisket and cheese pies
Rich and heavenly pies
2 - 4
Serves
15 mins
Prep Time
15 mins
Cook Time
Recipe author
Matt Melville
With brisket being such a large cut of beef, it’s not unusual to have some leftovers from your weekend cooks. Fortunately, there are a few great ways to use it up and brisket and cheese pie are one of the easiest and tastiest. Juicy beef brisket, a decadent onion, tomato, and beef broth gravy, and a hefty dose of melted cheese - you're onto a winner! This recipe is guaranteed to become a go-to way to impress friends and family.
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Ingredients
Brisket Pie
300g Quality Mark beef brisket
i
1 onion
finely diced
1 cup tomato passata
i
Half a teaspoon mixed herbs
1/4 cup grated tasty cheddar cheese
i
A cube beef stock
2 Tbsp balsamic vinegar
2 sheets puff pastry
A dollop Rum & Que 'Meat Juice'
2 garlic cloves
chopped
1 cup water
a drizzle Rum & Que 'Slap It On' Mustard
Method
For the brisket filling
If using a pie maker
If using pie dishes
To serve
1
Finely dice the brown onion and garlic.
2
Fry off in a pan with a dash of olive oil and sauté until fragrant and translucent, this should take around 2 minutes.
Start Timer
3
Gently stir through the brisket.
4
Add the beef stock, passata/tomato paste, 'Slap It On' mustard, and mixed herbs to the pan with a cup of water.
5
Cook until the ingredients are combined, the brisket is falling apart, and your desired pie filling consistency is reached.
6
Set your filling aside to cool while you prepare your chosen pie dish or pie maker by lining it with flaky pastry.
Nutrition Information per Serving (288.6g)
Based on 4 serves
Energy
2799.8kJ (668.8 kCal kcal)
Protein
22.3g
Total Fat
47.0g
Saturated Fat
23.0g
Carbs
37.6g
Dietary Fibre
5.5g
Sodium
644mg
Iron
2.6mg
Zinc
3.5mg
Vitamin B12
0.5µg
