This pie is an amalgam of two worlds. The humble Aussie meat pie, meets the American slow cooked beef brisket. Perfect for an Aussie day BBQ or a game day appetizer.
Beef Brisket (based on “Bloody Mary Beef by Jamie Oliver)
- 500g beef brisket
- olive oil
- 4-5 stalks of celery trimmed and chopped
- 2 red onions, peeled and quartered.
- 2 bay leaves
- 1/2 lemon juiced
- 2 cups passata (tomato puree)
- 1 tbsp. Worstershire sauce
- 1 tbsp. tobasco sauce
- 2 tbsp, vodka
- 1 tbsp. port
Pastry (based on maggie beer’s sour cream pastry)
- 250g plain all purpose flour
- 1.4 tsp. salt
- 200g butter
- 125ml sour cream
- 1 packet of frozen puff pastry
To make the brisket
Preheat oven to 250C/400F. Place a large baking dish over the stove, on high heat. Season the meat all over with salt and pepper and place in the pan with a little olive oil. Cook, turning every few minutes until the brisket is browned all over.
Remove the browned brisket from the pan and all the onions and celery. Cook both until they are soft. At this point, add brisket back in.
In a large jug mix together the lemon, passata, Worstershire sauce, Tobasco sauce vodka and sauce. Mix well and add to the pan with the brisket along with 2 cups of water and salt and pepper. Add the rosemary and bay leaves to the pan and bring everything to the boil At this point turn off the heat and cover the pan with a dampened piece of parchment paper and aluminium foil. Place in the over and cook for 4-5 hours, or until the beef is tender and falling apart. Cool.
To make the pastry.
Dice the butter, then pulse with the flour and salt in a food processor until the mixture resembles fine breadcrumbs. Add the sour cream one tbsp. at a time and continue to pulse until the dough starts to incorporate into a ball. You may not use all of the sour cream. Wrap the dough in plastic film and refrigerate for 20 minutes.
Roll the chilled pastry out until 3 mm thick, using plenty of flour. Spray a 12 tin muffin tray liberally with oil. I used a plastic lid slightly bigger than the top of the muffin lid to cut out the bases.
I used a scone cutter the exact size of the muffin hole for the top. * Cut out 12 large circles from the sour cream pastry dough and 12 smaller circles from the defrosted puff pastry.
Preheat the over to 350F/180C and place the larger circles in the base of the muffin tray.
Place the brisket filling in the pastry shell and place a circle of puff pastry on top, pinching the edges closed. **
Bake the pies in the preheated oven for 30-35 minutes until golden brown and warmed through. Enjoy!
* I do actually have a set of round pastry cutters which are amazing but there location is currently unclear. I blame the 2 year old.
** I had brisket leftover and have found it freezes beautifully