Smoked Brisket and Cheese Pie with Homemade Puff Pastry
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This Homemade Puff Pastry, is so quick and easy and so much better than store bought puff pastry sheets. You will wonder why you didn’t do it sooner! Learn how to make it and use it in all your recipes that call for flaky, buttery pastry.
Smoked Brisket, Jalapeños and Cheese Pie with Homemade Puff Pastry
John from AUSSIEQ BBQ
6-7
13 hours
40 minutes
845
French/Australian
Mains
This rough puff pastry recipe is arguably the easier way to give puff a crack, as the full method uses butter called beurrage. This can be a little harder and messier to nail...maybe in another recipe!
When making beef pies, it’s important to select a secondary tough cut of beef, that can break down and become tender during cooking. The best bit about cheap cuts is the PRICE!! A brisket is ideal; they are affordable, accessible, have bags of flavour and can be cooked on a smoker, gas oven or stovetop. My preference is to smoke the beef beforehand and utilise the leftovers - it just makes life easier on pie making day and the flavour from wood smoke is unmatched.
🧑🏽🍳
Ingredients
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230 g high fat content butter (in the freezer for 10 mins) like Kerry gold or west gold etc
240 g all purpose flour
1 tbsp white sugar
½ tsp table salt
120 ml ice water
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enough grated mozzarella, parmesan and cheddar to evenly cover each pie
approx 1-1.3kg smoked brisket diced 1-2cm cubes
2 med onions diced
5 garlic cloves diced
2 small carrots finely diced
2 bay leaves
250 ml beef stock
150 ml brisket drippings (fat removed) from your cook
1 cup of gravy (if you like it thick)
1 shot of espresso
3 tbsp washyasister sauce
tallow for pot to cook onions etc
1 tbsp of your fave red meat BBQ rub
2 tbsp corn flour mixed in 75 ml water (if you need to thicken pie mix)
salt and pepper. Season, then taste at each main step.
opt: 1x large celery stalk diced
opt: 1/4 cup sliced dill pickles or jalapeños
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Shortcrust pastry
Directions
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in a large bowel mix the dry ingredients with a whisk
grate the par frozen butter into the flour mix, gently tossing it as you go
bang approx 6-7tbsp ice water into the mix and gently knead through. Add water until a loose crumbly dough forms
Knead dough 3-4 times until you can form a dough ball that doesn’t fall apart
Roughly form into a 2cm thick square, wrap it in glad wrap and bang into the fridge for one hour
Then lightly flour a surface (cold as possible), roll dough out into a 1.5cm thick rectangle, running lengthways away from you
Fold into thirds like a letter
Turn 90 degrees and repeat the rolling to 1.5cm thick, fold like a letter
Repeat previous step 3-4 times. Key point here is if the dough starts to warm up or tighten up, throw it back into the fridge for 20-30 mins and continue on
Lastly, wrap in glad wrap and into the fridge for 12-24 hours
Unfold it and roll to desired thickness. I aim for approx 2-3mm for pie lid
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Sautée the onions (until translucent) in a large pot low-med heat with the tallow or butter
Add carrot, celery, garlic and bay leaves and cook until they start to soften. Season and taste
add stock, brisket drippings, washyasister, diced brisket and gravy
Let that simmer with the lid on for an hour or so and add corn flour slurry in last 10 mins if you want to thicken it. Add 2 tbsp at a time
Whilst thats cooking start on the pastry blind bake. Lightly grease a pie tin and layer shortcrust so there is approx 1-2cm overhang. Then cover base with grease proof paper and fill with rice or baking weights and cook at 180C for 15mins, or Just until lightly golden
Remove pie mix (bay leaves out) and cool in the fridge
Spoon cooled pie mix into pastry shell and sprinkle grated cheeses over the top or in the centre of pie mix
Place puff pastry on top and roughly crimp to shortcrust
Sprinkle herb salt or cracked pepper over the top and cut slits into lid
Back into the oven at 180-190C until lid is golden. Heat from bottom of oven if possible to ensure base is fully cooked
Remove and cool for 10 mins otherwise you will rip your mouth a new one
1 comment
I have tried a few of AussieQ’s recipes and this brisket pie recipe was a banger! I was shocked how much flavour was in it. I threw in leftover diced smoked brisket I had in the freezer for ages.
10/10 pie!