Introduction

These Mini Beef Brisket Pies are a comforting and flavorful treat, perfect for any occasion. Tender, slow-cooked beef brisket is combined with a medley of vegetables and wrapped in crisp shortcrust pastry. They make delightful individual servings that are sure to impress family and friends.

A white plate with red floral patterns holds six golden-brown pies arranged closely together. Each pie is thick with a smooth, shiny crust that rises above the rim, crowned with a small star-shaped pastry on top. The outer edge of each pie crust is slightly textured and browned, showing a crisp finish. The background shows a softly blurred area with warm, glowing light spots, enhancing the warm color of the pies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1kg beef brisket
1 large white onion
4 garlic cloves, crushed
3 star anise
6 cloves
2 tbsp soy sauce
2 tbsp maple syrup
2 tsp rice wine vinegar
1 tbsp grated ginger
250ml red wine
1.5 litres beef stock
2 tbsp cornflour
100g white radish
1 small carrot
100g potato
3 spring onions
4 packets ready rolled shortcrust pastry
1 egg, beaten

Instructions

Step 1: Heat a large pot with a little oil. Season the beef brisket with salt on all sides, then quickly brown it in the pot on each side until golden but still raw inside.
Step 2: Add the beef stock, red wine, soy sauce, rice wine vinegar, and maple syrup to the pot. Then add the chopped onion, crushed garlic, star anise, and cloves. Bring to a boil, cover, and reduce heat to simmer for 4 hours until the beef is very tender.
Step 3: Chop the potato, carrot, and white radish into 5mm cubes, keeping each vegetable separate.
Step 4: Heat a frying pan with a little oil and cook the potato for a few minutes until slightly soft. Add the carrot and a pinch of salt, cooking a few more minutes. Do not cook the radish. Transfer the cooked vegetables to a bowl and set aside.
Step 5: Remove the beef from the pot and shred it finely. Strain the stock, discard solids, and return the liquid to the pot.
Step 6: Mix 1 tablespoon of cornflour with a little water to make a smooth paste. Whisk this into the simmering stock over medium heat until it thickens slightly and intensifies in flavor.
Step 7: Measure out 500ml of the thickened gravy for the filling and keep the rest aside for serving.
Step 8: In a bowl, combine the shredded beef, cooked potato and carrot, raw radish, and 500ml of gravy. Mix gently, adjust seasoning with salt and pepper, and allow the mixture to heat through.
Step 9: Preheat the oven to 180°C. Brush a muffin tin with melted butter.
Step 10: Cut 9cm circles from the shortcrust pastry and press one into each muffin hole as a base. Spoon the beef filling into each, careful not to overfill.
Step 11: Cut 7cm circles for the pie tops. Brush edges of each base with beaten egg, then place the top pastry on each pie and gently press the edges to seal.
Step 12: Brush the tops with remaining egg wash. If desired, decorate with pastry scraps and brush those as well.
Step 13: Bake for 30–35 minutes until the pastry is golden and crisp. Warm the reserved gravy and serve alongside the pies.

Tips & Variations

For extra depth, marinate the beef brisket in soy sauce and ginger for an hour before cooking.
You can add mushrooms to the vegetable mix for an earthier flavor.
Use a food processor to quickly shred the beef once cooked if preferred.
Substitute the shortcrust pastry with puff pastry for a flakier crust.

Storage

Store leftover pies in an airtight container in the refrigerator for up to 3 days. Reheat gently in a preheated oven at 160°C until warmed through to keep the pastry crisp. The gravy can be stored separately in the fridge for up to 2 days and reheated on the stove.

How to Serve

A close-up view of a half-eaten meat pie placed on a clear glass plate with intricate patterns. The pie has a golden-brown flaky crust on top and bottom, with the top crust slightly puffed and textured. Inside, there are layers of shredded brown meat mixed with small chunks of orange carrots and light green celery, all surrounded by a glossy, light brown gravy that is slightly spilling onto the plate. The background shows soft, warm, out-of-focus candle lights with a white marbled texture underneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the beef and vegetable filling can be made a day ahead and refrigerated. Just warm it before assembling the pies.

What can I use instead of beef brisket?

You can substitute with other slow-cooking cuts like chuck or shin beef for similar tenderness and flavor.