Brisket and Cheese Pies
Make The Tastiest Pies Ever!
2 - 4
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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300g Quality Mark beef brisket
1 cup tomato passata
Half a teaspoon mixed herbs
1/4 cup grated tasty Cheddar cheese
A cube beef stock
2 tbsp balsamic vinegar
2 sheets puff pastry
A dollop Rum & Que 'Meat Juice'
2 garlic cloves
1 cup water
a drizzle Rum & Que 'Slap It On' Mustard
For the brisket filling
If using a pie maker
If using pie dishes
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.