Beef Brisket Pie with ETA BBQ Sauce

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Makes 6, scale as needed.

Ingredients

Amount	Measure	Name
1	each	Pampas Ready Rolled Puff Pastry
50	g	Butter
150	g	White Wings Plain Flour
300	mL	ETA BBQ Sauce
1	each	Egg
30	mL	Pouring Cream
100	mL	Olive Oil
1	kg	Point-end Beef Brisket
3	each	Carrots
2	each	Onions
2	each	Celery Stalks
750	mL	Beef Stock
250	mL	Red Wine
8	each	Thyme Sprigs
2	each	Fresh Bay Leaves
3	each	Garlic Cloves
25	g	Salt & Pepper

Method

Raw Ingredients For Brisket Pie

Step 1

Cut the beef into cubes. Once the fillets have been sliced, place in a bowl and put aside.

Cutting raw meat into cubes

Step 2

Thinly slice the onions and carrots, and dice the celery into small cubes. Smash the garlic and dice finely. Then mix all the vegetables together in a bowl.

Dicing the vegetables

Step 3

Over the stovetop on medium-high heat, bring the olive oil to a simmer in a casserole dish. Add the beef to the pan and turn occasionally until all sides are golden brown. This process could take between four to six minutes, depending on the heat of your stove. Once the beef has cooked, remove it from the pan and place to the side.

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Cooking the meat on the stove

Step 4

Add the vegetables and butter to the heated pan for 15 minutes or until they become caramelised. Don’t forget to occasionally stir the ingredients, so it doesn’t stick to the pan. Pour the caramelised vegetables, herbs, beef stock, wine and browned beef brisket into an oven dish and cover tightly with baking paper. Place the filling in the preheated oven at 150 degrees and cook until the beef is tender, so roughly for two hours.

Adding vegetables to the cooking meat

Step 5

While the beef cooks in the oven, lay the Pampas Puff Pastry out on a White Wings Floured bench and cut out lids for the pie, using a circular cutter. In a smaller dish, whisk the egg and cream together to create an egg wash. By using cream in the wash, it creates a shine to the dish once it has been cooked in the oven.

Step 6

Once the beef mixture has cooked through, divide it into singular pie dishes, filling them up to the top. Brush a light layer of the egg wash around the edge of the dish, to act like glue for the pastry. Gently place the pastry over the top of the dish and pinch the edges down. Brush the pastry with the egg wash, and then pierce a couple of holes on top, to allow steam to escape during baking. Bake the pies for 15 to 20 minutes or until the pastry turns golden. Serve with a drizzle of ETA BBQ Sauce, for an extra hit of flavour.

Placing the cooked mixture into the pot

Covering the pie with pastry

Before and after pastry

Message from chef Laurence Griffen

This beef brisket pie is a take of the traditional Australian meat pie. From the juicy steak filling to the crisp golden lid, this creation is just jam packed with flavour.

See more ideas from Laurence Griffen

Beef Brisket Pie with ETA BBQ Sauce

Ingredients