Slow Cooked Beef Brisket and Mushroom Tarts Recipe | Booths Supermarket
Method Pre heat the oven to 150°c / 140° Fan /302°F/ Gas Mark 3. Cook the brisket as per pack instructions and keep hot. Meanwhile cut the puff pastry
Ingredients
- 1 Booths Slow Cooked British Beef Brisket with a Red Onion and Ale Gravy
- 1 puff pastry sheet
- 1 egg, beaten
- 1tsp dried mixed herbs
- For The Mushroom Duxelle:
- 100g button mushrooms, grated
- 1/2 onion, finely diced
- 1 garlic clove, grated
- 15g butter
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