Beef Brisket Pie - Recipes - Char-Griller

Ingredients

• Light Akorn and bring to 300Fwith the heat deflector out
• While BBQ is heating dice two medium onions
• Lightly coat the leftover brisket in flour
• Once BBQ is at temperature place a cast iron pot or deep-dish pan on the grill
• Place a good knob of butter in the bottom on the pan and once melted add the meat to brown
• Once heated through remove the meat into a bowl and place to one side
• Pour the cup of wine into the pan and stir until simmering
• Pour the wine and any meat that has come off the bottom and sides of the pan into the meat mixture
• In the now empty pan place another knob of butter. Once melted add the diced onions and stir until clear
• Wearing heatproof gloves remove the pan from the grate, lift the grate and place in the heat deflector
• Place the pan back onto the grate
• Return the meat and wine mix back into the pan along with the tomato paste and mustard
• Pour the beef stock into the mix until everything is well covered and thoroughly stir
• Leave pan uncovered on the grate, shut the Akorn lid and allow to reduce
• Leave filling to cook for approximately 40 minutes or until the meat is falling apart and the liquid has the consistency of gravy
• Spray the muffin tray well with cooking oil then place the pastry for the base
• Scoop in a ladle full of filling and top with a handful of mozzarella cheese
• Place the lids on the pies and use a fork to press the edges to join the lid and the base
• Place the tray back into the BBQ for approximately another 4 minutes or until the pastry has a golden-brown crust
• Remove from the BBQ and cool for 10 minutes
• Using a butter knife to assist, gently remove the pies from the trays and serve
• Left over brisket, cubed
• ¼ cup flour
• Butter
• 2 medium onions
• 1 cup red wine
• 2 tablespoons tomato paste
• 1 tablespoon mustard
• 1 litre beef stock
• Savoury short pastry
• Mozzarella cheese
• Cooking oil spray