brisket pot pies
- 1 x quantity slow-cooked beef brisket (see link to recipe in step 1), cooled slightly
- 3 sheets store-bought puff pastry
- 1 egg, lightly beaten
- Prepare the slow-cooked beef brisket recipe.
- Preheat oven to 200°C (400°F). Divide the beef between 6 x 1-cup-capacity (250ml) ovenproof ramekins.
- Cut 6 rounds from the pastry to fit the tops of the ramekins. Cut a small cross incision in the centre of each round.
- Brush the edges of the ramekins with egg and top with the pastry, pressing the edges to seal. Brush the pies with egg and place on an oven tray. Bake for 30 minutes or until the pastry is puffed and golden. Makes 6
Photography: William Meppem
© DONNA HAY GROUP
