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.


  • 300g smoked beef brisket or rib, shredded or diced

  • 1 small onion, very finely diced

  • 2 cloves garlic, crushed

  • Olive oil

  • 1 1/2 c beef stock

  • 1 tbsp Good quality BBQ sauce such as Meat Mitch Whomp!

  • 1 tbsp Worcestershire sauce

  • 1/2 tsp cornflour (optional)

  • Freshly ground pepper

  • Puff pastry

  • Smoked cheddar

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Add the finely diced onion and garlic in to a deep sided saucepan with a glug of olive oil and sauté over a low heat for 5-8 minutes, or until fragrant and translucent.

Add the beef stock, Worcestershire sauce, BBQ sauce and simmer for 8-10 minutes until reduced and glossy.

Gently stir through the smoked brisket, and simmer for an additional 5-8 minutes until your desired pie filling consistency is reached.

Optional: depending on your ingredients, you may wish to add a very small amount of cornflour to the stock base to help thicken your filling.

Set your filling aside to cool for 10-15 minutes, and prepare your chosen pie dish or pie maker by lining it with flaky pastry.

Fill your pie dish with a generous scoop of brisket filling, top with a generous amount of your chosen cheese, add a pastry lid, and cook until golden brown and hot.

We alternate cooking these in pie dishes in the oven at 180 fan bake, or in a pie maker (don’t preheat) for 12-15 minutes.

This mix works well with other combinations like beef and blue cheese or cheddar.

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