Table of Contents
- The perfect party food
- How to make Mini Beef Brisket Pies
- Slow-cooking beef brisket
- Vegetable filling
- Brisket pie gravy recipe
- Making the beef brisket pie filling
- Miniature beef brisket pies in a muffin tin
- Add the pie tops
- Decorate your brisket pie tops
- Perfectly cooked golden brown pies
- Serving Mini Beef Brisket Pies
- Similar recipes found on flaevor.com
- Recipe: Mini Beef Brisket Pies
The perfect party food
Once you’ve made these mini beef brisket pies, you won’t want to stop. Totally addictive to make and eat, they are the perfect size to hold in your hand and keep your appetite at bay while a main meal is being prepared. They can be eaten hot, warm or cold and come with an extra spiced festive beef gravy for dipping. If you are looking for a crowd-pleasing snack or appetiser for guests, these little pies are just the thing.
How to make Mini Beef Brisket Pies
Beef brisket is an excellent cut for pie filling. Its high collagen content is perfect for slow cooking, releasing the fat and keeping the meat tender and juicy. After briefly browning on all sides, it is simply left to cook on the stovetop or in a pressure cooker for 3-4 hours, allowing you to get on with other tasks. When it is ready, it will be extremely tender and easy to pull apart.
Slow-cooking beef brisket
The brisket is combined with beef stock and a selection of spices. At the end of the cooking process, you have a delicious gravy to thicken and serve with the pies.
Vegetable filling
A combination of potatoes, carrots, onions, radishes and mushrooms adds bulk and texture to the beef. As these are miniature pies, you will need a sharp knife to cut the vegetables into small pieces.
Brisket pie gravy recipe
Strain the brisket cooking liquid and return to a saucepan. Reduce the sauce over a medium heat to reduce and thicken. The flavour will be amazing as it’s had many hours to infuse with the beef and spices.
Making the beef brisket pie filling
Simply mix all the pie ingredients together with the gravy, taste and season with salt and pepper. Once the mixture has cooled completely, you can begin preparing the pie cases.
Miniature beef brisket pies in a muffin tin
It’s easy and fun to make the pies in a muffin tin and the size is just right. Use ready-rolled shortcrust pastry to fill each hole with a pie base, then spoon in the beef filling.
Add the pie tops
Cut out the round lids, place them on top and pinch the edges to seal and create a perfect little pie. If you cut the tops larger than the circumference of the pie, you can get creative with the pinching of the edges. But a simple pinch is usually the best option.
Decorate your brisket pie tops
It’s up to you how you want to decorate the pies – there should be enough pastry left over to make a variety of designs such as stars, leaves or anything else you can think of.
Perfectly cooked golden brown pies
The smell of the finished pies will be irresistible. Transfer them to a wire rack to cool down and try to be patient and not eat them all!
Serving Mini Beef Brisket Pies
When cool enough to eat, arrange the pies on a large plate, or serving platter. Pour the hot gravy into a dipping bowl and place alongside the pies. Enjoy!
Keep scrolling down for the full recipe.
Similar recipes found on flaevor.com
Recipe: Mini Beef Brisket Pies
Mini Beef Brisket Pies
Ingredients
- 1kg beef brisket
- 1 large white onion
- 4 garlic cloves, crushed
- 3 star anise
- 6 cloves
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tsp rice wine vinegar
- 1 tbsp grated ginger
- 250ml red wine
- 1.5 litres of beef stock
- 2 tbsp cornflour
- 100g white radish
- 1 small carrot
- 100g potato
- 3 spring onions
- 4 x packets ready rolled shortcrust pastry
- 1 egg, beaten
Instructions
- Heat a large pot with oil. Sprinkle all sides of the beef with salt, then flash fry on each side briefly until nicely and browned (the meat should still be raw inside).
- Pour in stock, red wine, soy sauce, rice wine vinegar and maple syrup. Next add the chopped onion, minced garlic, star anise and cloves. Bring to a boil, cover with a lid and turn to simmer for 4 hours. By this point, the beef should be super soft and easy to tear apart.
- Chop the potato, carrot, mushroom, and radish into miniature squares, approx. 5mm x 5mm, keeping each vegetable separated.
- Heat a frying pan with a little oil and fry the potato for a few minutes to soften. Next add carrot, mushroom and a sprinkling of salt. Cook a few more minutes to soften. Do not cook the radish, this will be added raw. Transfer cooked vegetables to a bowl and set aside for later.
- When the beef is ready, remove it from the pot and shred it into thin pieces.
- Strain the beef stock and discard the solids. Return the stock to the pot. Mix 1 tbsp of cornstarch with a little water to make a paste, then over medium heat slowly whisk it into the stock. Continue to cook until the liquid has intensified and thickened slightly (if you need to add a little more cornflour then do so).
- Measure out 500ml of the gravy. Keep the rest aside for later.
- Make the filling: Combine beef, cooked vegetables, raw radish, and 500ml of gravy. Gently mix together. Taste and season with salt and pepper as needed. Allow to cook completely.
- Making the pies. Using a muffin tin, brush down each hole with melted butter.
- Cut out 9cm circles and line each hole with a pie base. Spoon in the pie filling, making sure not to overload the casing (otherwise it will burst out during cooking).
- Cut out 7cm circles to make tops for the pies. Lightly brush the edges of the pie bases with egg, place each top onto its pie, and press down into the filling. Pinch the sides together to seal.
- Brush tops with the remaining egg wash. If making a decoration with the leftover pasty, add these now and brush also with egg wash.
- Bake pies for 30 – 35 minutes at 180°C or until the pastry is crisp and golden brown. Reheat the gravy and serve alongside the warm pies.
Notes
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