Brisket and cheese pies
Rich and heavenly pies
Serves
2 - 4
Prep Time
15 mins
Cook Time
15 mins
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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ShareIngredients
300g Quality Mark beef brisketi
1 onion
finely diced1 cup tomato passatai
Half a teaspoon mixed herbs
1/4 cup grated tasty cheddar cheesei
A cube beef stock
2 Tbsp balsamic vinegar
2 sheets puff pastry
A dollop Rum & Que 'Meat Juice'
2 garlic cloves
chopped1 cup water
a drizzle Rum & Que 'Slap It On' Mustard
Method
Finely dice the brown onion and garlic.
Fry off in a pan with a dash of olive oil and sauté until fragrant and translucent, this should take around 2 minutes.
Gently stir through the brisket.
Add the beef stock, passata/tomato paste, 'Slap It On' mustard, and mixed herbs to the pan with a cup of water.
Cook until the ingredients are combined, the brisket is falling apart, and your desired pie filling consistency is reached.
Set your filling aside to cool while you prepare your chosen pie dish or pie maker by lining it with flaky pastry.
While the filling is cooling, use pie cutters to cut the base and lid of the pie (the pastry will need to the completely thawed).
Turn the pie maker on, once the green light is on you’re good to go!
Prepare your pie maker by lining it with the base of the pastry.
Fill your pie pastry with a generous scoop of brisket filling, almost to the top, and then top with a generous amount of grated cheese.
Add a pastry lid, close the pie maker, and cook until golden brown on top.
While the filling is cooling, use pie cutters to cut the base and lid of the pie (the pastry will need to the completely thawed).
Prepare your chosen pie dish by lining it with pastry.
Fill your pie pastry with a generous scoop of brisket filling, almost to the top, and then top with a generous amount of grated cheese.
Add a pastry lid and cook in the oven at 180 °C fan bake until golden brown and hot. This should take between 12-15 minutes.
Remove the pie from the pie maker or pie dish and serve with a generous dollop of Rum & Que 'Meat Juice' on top.
Nutrition Information per Serving (288.6g)
Based on 4 serves
