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.
- aussie meat pie /
- beef /
- brisket pie /
- gym /
- meat pie /
- new zealand meat pie /
- protein /
- puff pastry recipe /
- snack
Smoked Brisket and Cheese Pie with Homemade Puff Pastry
Rated 5.0 stars by 1 users
Category
Mains
Cuisine
French/Australian
Author:
John from AUSSIEQ BBQ
Servings
6-7
Prep Time
13 hours
Cook Time
40 minutes
Calories
845
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
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240 g all purpose flour
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1 tbsp white sugar
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½ tsp table salt
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120 ml ice water
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enough grated mozzarella, parmesan and cheddar to evenly cover each pie
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approx 1-1.3kg smoked brisket diced 1-2cm cubes
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2 med onions diced
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5 garlic cloves diced
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2 small carrots finely diced
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2 bay leaves
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250 ml beef stock
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200 ml brisket drippings (fat removed) from your cook
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1 cup of gravy (if you like it thick)
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1 shot of espresso
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3 tbsp washyasister sauce
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tallow for pot to cook onions etc
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1 tbsp BBQ rub
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2 tbsp corn flour mixed in 75 ml water (if you need to thicken pie mix)
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salt and pepper. Season, then taste at each main step.
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opt: 1x large celery stalk diced
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opt: 1/4 cup sliced dill pickles or jalapeños
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Shortcrust pastry
Rough Puff Pastry
Brisket Pie Filling
Pie Base
Directions
Rough Puff pastry (start the day before)
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
Pie Filling and Cooking Pastry
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
Recipe Video
@aussie_qbbq I haven’t made my own puff pastry for a while, so I’m rusty as the Titanic’s deck. A few points to improve it: - slightly higher heat to cause the layers in the puff to steam and expand - a tad less moisture by either knocking 50ml of my normal stock/drippings qty or moving cheese into the guts of the filling. - I slightly overworked the rough puff instead of banging it back in the fridge when I should have. That caused the layers not laminate the way I would like - test piece was pretty decent The taste was fucking prime like you would expect with home made puff. I normally make a larger batch, vac seal remainder and freeze for later use. As it’s a bit of a fuck around. Disclaimer: dead orse on there for shits and gigs Rough puff (not the full beurrage method) INGREDIENTS: - 230g high fat content butter (in the freezer for 10 mins) like Kerry gold or west gold etc - 240g AP flour - 1 tbsp white sugar - 1/2 tsp table salt - 120ml ice water METHOD: 1. in a large bowel mix the dry ingredients with a whisk 2. grate the par frozen butter into the flour mix, gently tossing it as you go 3. bang approx 6-7tbsp ice water into the mix and gently knead through. Add water until a loose crumbly dough forms 4. Knead dough 3-4 times until you can form a dough ball that doesn’t fall apart 5. Roughly form into a 2cm thick square, wrap it in glad wrap and bang into the fridge for one hour 6. Then lightly flour a surface (cold as possible), roll dough out into a 1.5cm thick rectangle, running lengthways away from you 7. Fold into thirds like a letter 8. Turn 90 degrees and repeat the rolling to 1.5cm thick, fold like a letter 9. Repeat step 8 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 10. Lastly, wrap in glad wrap and into the fridge for 12-24 hours 11. Unfold it and roll to desired thickness. I aim for approx 2-3mm for meat pies Let me know if you want the full meat pie recipe! #puffpastry #meatpies #food #homemade #roughpuffpastry ♬ original sound - AUSSIEQBBQ | BBQ and Cooking
Recipe Note
"Just The Tip" with AUSSIEQ BBQ. A few tips and tricks!
1. What is the best thickener for a meat pie?: To thicken up the gravy of pies without affecting the flavour, cornstarch or cornflour is the perfect thickening agent. In Australia cornflour is the same as cornstarch.
2. How to prevent the base of the pie getting soggy: There is a few ways to prevent soggy meat pie bases being namely, add cooled pie filling to your pastry, blind bake the pastry by adding baking paper then weighing down with rice and baking until slightly golden and finishing the pie cook with direct heat from the bottom. Using a cast iron pan or tray underneath the pie in the oven or barbecue.
3. Which pie is better - New Zealand, Australian or British?: Which could try has the better pies is constantly debated on the socials and can only really be determined by banging them down your neck. I have tried the best pies from each country and they are all on par. But - New Zealand consistently have great pies most places you go, whereas Australia generally has great pies in specific bakeries.
4. Do I need to smoke the beef to get great results?: No is the short answer. Slow cooking the beef in a slow cooker, high pressure cooker or crock pout in the oven will work a treat. In all honesty, the flavour and texture you get from smoked brisket is unmatched.
5. Homemade pastry or store bought?: There is a fair bit of work in making your own shortcrust and puff pastry, so don't think it's "cheating" to buy store bought. Whilst my preference for the perfect meat pie is homemade pastry, there is some great store options like Berg and Carême.
Nutrition
Nutrition
- Serving Size
- 1 pie
- per serving
- Calories
- 845
- Fat
- 42 grams
- 65%
- Fiber
- 2 grams
- 8%
- Protein
- 46 grams
- 92%
- Sodium
- 751 milligrams
- 32%
