Slow-cooked Beef Brisket and Tomato Pies
You can't go wrong with golden flaky pastry filled with tender beef and sun ripened tomatoes.
Ingredients
- 600 grams pulled beef brisket – see recipe for Beef Brisket in red wine herbs and chilli
- 5 tablespoons tomato relish or smoky tomato pizza sauce
- 4 sheets of ready rolled puff pastry
- 1 cup grated cheese – this is optional but really delicious if you do use it!
Instructions
- Preheat your oven to moderately hot – about 190ºC.
- Mix the pulled beef and the relish together really well. Add more relish if you think it is too dry.
- Thaw the pastry, and grease a 12 hole muffin tin really well. Cut 12 circles of pastry about 11 – 12cm in diameter, and 12 small circles about 5 cm.
- Line each hole with the larger circles, pressing gently down so that it sits neatly on the bottom.
- Divide the filling between the 12 pies, and then top with grated cheese. Finally pop the smaller circle on top, brush with beaten egg or milk and bake for 25 minutes until golden and crispy.
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