Beef Brisket Pie

Name: Beef Brisket Pie
Total time: 3 h 25 min
Yield: 6 individual pies or 1 large pie
Ingredients: 800g Beef brisket, cut into 3 cm pieces; 1 tbsp Olive oil; 1 Brown onion, diced; 1 Carrot, finely diced; 2 Garlic cloves, crushed; 2 tbsp Plain flour; 2 tbsp Tomato paste; 500ml Beef stock; 1 tbsp Worcestershire sauce; 1 tsp Dried thyme; 1 Bay leaf; 2 Sheets puff pastry, thawed; 1 Egg, beaten

with Dark Gravy & a Puff Pastry Lid

Beef Makes 6 individual pies or 1 large pie ⏱ 3 hr 25 min Medium Heavy casserole or deep saucepan with lid · Pie dish or 6 small pie tins · Baking tray

Slow-cooked brisket, dark gravy and a flaky pastry lid built for cold-weather bakery decisions. Makes 6 individual pies or 1 large pie.

Ingredients (makes 6 individual pies or 1 large pie)

Pantry basics not counted above: salt & pepper to taste. Allergens: Gluten, egg; Worcestershire may contain fish depending on brand.

Method

Brown the beef

Season brisket. Heat oil in a heavy pan over medium-high and brown the beef in batches. Set aside.
Build the base

Lower heat, add onion and carrot and cook 6–8 minutes. Add garlic for 1 minute. Stir in flour and tomato paste and cook for another minute.
Slow-cook

Gradually add stock, stirring to prevent lumps. Add Worcestershire, thyme, bay leaf and beef. Cover and simmer very gently for 2–2 1/2 hours, stirring occasionally, until the brisket is tender. Remove lid for the final 15–20 minutes if the gravy needs thickening.
Cool the filling

Remove bay leaf and let filling cool until no longer steaming. Heat oven to 190°C fan-forced (210°C standard).
Top and bake

Spoon filling into pie dish/es. Cover with puff pastry, trim and crimp edges, cut a small steam vent and brush with egg. Bake 22–30 minutes until deeply golden and puffed.

Swap: Beef chuck works well if brisket is unavailable.

Beef Brisket Pie

Ingredients (makes 6 individual pies or 1 large pie)

Method

Brown the beef

Build the base

Slow-cook

Cool the filling

Top and bake