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Brisket and Cheese Pies

Make The Tastiest Pies Ever!

2 - 4

Serves

15 mins

Prep Time

15 mins

Cook Time

Matt Melville

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

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300g Quality Mark beef brisket

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1 onion

finely diced

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1 cup tomato passata

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Half a teaspoon mixed herbs

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1/4 cup grated tasty cheddar cheese

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A cube beef stock

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2 Tbsp balsamic vinegar

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2 sheets puff pastry

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A dollop Rum & Que 'Meat Juice'

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2 garlic cloves

chopped

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1 cup water

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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.

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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.

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Nutrition Information per Serving (288.6g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

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Energy

2799.8 kJ (668.8 kCal kcal)

Protein

22.3g

Total Fat

47.0g

Saturated Fat

23.0g

Carbs

37.6g

Sugars

9.0g

Sodium

644mg

Iron*

2.6mg

* Percentage of recommended daily intake (Aust/NZ)