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Mini Beef Brisket Pies

Plate topped with Mini Brisket Beef Pies
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Delicious brisket beef hand pies with a spiced beef gravy dipping sauce

  • Author: Justina Sullivan
  • Prep Time: 30 Minutes
  • Cook Time: 4.5 hours
  • Total Time: 5 Hours
  • Yield: 24 Pies 1x
  • Category: Beef
  • Method: Oven Roasting
  • Cuisine: Modern Fusion

Ingredients

Scale
  • 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

  1. 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).
  2. 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.
  3. Chop the potato, carrot, mushroom, and radish into miniature squares, approx. 5mm x 5mm, keeping each vegetable separated.
  4. 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.
  5. When the beef is ready, remove it from the pot and shred it into thin pieces.
  6. 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).
  7. Measure out 500ml of the gravy. Keep the rest aside for later.
  8. 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.
  9. Making the pies. Using a muffin tin, brush down each hole with melted butter.
  10. Cut out 8cm x 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).
  11. Cut out 8cm x 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.
  12. Brush tops with the remaining egg wash. If making a decoration with the leftover pasty, add these now and brush also with egg wash.
  13. Bake pies for 30 – 35 minutes or until the pastry is crisp and golden brown. Reheat the gravy and serve alongside the warm pies. 

Notes

The pies can also be eaten cold the following day

Keywords: miniature pie recipes, festive pie recipes, christmas pie recipes, beef brisket recipes

Find it online: https://flaevor.com/mini-beef-brisket-pies/