Brisket and smoked cheese pies

Hands down one of our favourite uses of leftover low and slow meat - brisket and smoked cheese pies.

Wagyu brisket cooked low and slow is shredded, then bathed in a decadent gravy made up of sautéed onion, garlic and beef broth - with a touch of bbq sauce and worcestershire for added richness - then encased in flaky golden pastry with a hefty dose of smoked cheese for extra ooze factor.