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Mini Beef Brisket Pies Recipe

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★★★★★

4.7 from 299 reviews

Mini Beef Brisket Pies are savory hand-sized pastries filled with slow-cooked, tender beef brisket and a medley of seasoned vegetables. The beef is braised in a flavorful stock infused with star anise, cloves, soy sauce, and red wine, then combined with mixed vegetables and a rich, thickened gravy. Encased in a buttery shortcrust pastry and baked to golden perfection, these pies offer a comforting and hearty meal perfect for any occasion.

Ingredients

Scale

Beef and Braising Liquid

  • 1kg beef brisket
  • 1 large white onion, chopped
  • 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
  • Salt, to season

Vegetables

  • 100g white radish, diced 5mm
  • 1 small carrot, diced 5mm
  • 100g potato, diced 5mm
  • 3 spring onions, finely chopped

Pie Components

  • 4 x packets ready rolled shortcrust pastry
  • 1 egg, beaten (for egg wash and sealing)
  • 2 tbsp cornflour
  • Oil for frying and browning
  • Butter, melted (for greasing muffin tin)

Instructions

  1. Prepare the Beef: Heat a large pot with a little oil. Sprinkle salt all over the beef brisket, then quickly sear it on all sides until browned but still raw inside. This seals in flavor and juices.
  2. Braise the Beef: Add beef stock, red wine, soy sauce, rice wine vinegar, and maple syrup to the pot along with chopped onion, garlic, star anise, cloves, and grated ginger. Bring to a boil, cover, and simmer gently for 4 hours until the brisket is very tender and easy to shred.
  3. Prepare the Vegetables: Dice the potato, carrot, white radish, and finely chop spring onions into approximately 5mm cubes, keeping each vegetable separate.
  4. Cook Vegetables: Heat oil in a frying pan. Fry diced potato for a few minutes until starting to soften. Add carrot and season lightly with salt, cooking for a few more minutes. Do not cook the white radish as it will be added raw later. Set cooked vegetables aside.
  5. Shred the Beef: Remove the brisket from the pot and shred it into thin pieces using forks or your hands.
  6. Thicken the Gravy: Strain the cooking liquid to remove solids and return it to the pot. Mix 1 tbsp cornflour with a little water to form a paste and slowly whisk into the simmering liquid over medium heat until the sauce thickens and intensifies. Add more cornflour if needed.
  7. Make the Filling: Measure out 500ml of the thickened gravy and combine it with shredded beef, cooked potato and carrot, raw radish, and spring onions. Mix gently and season with salt and pepper to taste. Allow to warm through completely.
  8. Prepare the Pie Cases: Preheat the oven to 180°C (356°F). Lightly brush each cavity of a muffin tin with melted butter. Cut 9cm circles from the ready-rolled shortcrust pastry and line each muffin hole with a pastry base, gently pressing into the edges.
  9. Fill and Seal the Pies: Spoon the beef and vegetable filling into each pastry case without overfilling. Cut 7cm circles for the pie tops. Brush the edges of the pastry bases with beaten egg, place the pie tops over the filling, and press edges firmly to seal. Pinch to ensure they are fully sealed.
  10. Finish and Bake: Brush the tops of the pies with remaining beaten egg for a glossy finish. Optionally, add decorative pastry shapes and brush those with egg as well. Bake in the preheated oven for 30–35 minutes until the pastry is crisp and golden brown.
  11. Serve: Reheat the reserved gravy. Serve the warm mini pies alongside the hot gravy for dipping.

Notes

  • You can prepare the brisket a day ahead and refrigerate before assembling the pies for convenience.
  • If you prefer, use homemade beef stock for deeper flavor.
  • Ensure the filling is not too wet to avoid soggy pastry; thickening the gravy sufficiently is key.
  • These pies freeze well before baking — just thaw and bake directly from frozen, adding a few extra minutes baking time.
  • Adjust seasoning after mixing the filling; beef and stock can vary in saltiness.
  • Use an egg substitute or omit the egg wash for a vegetarian or allergy-friendly option, but pastry golden color may be lighter.

Keywords: beef brisket pie, mini pies, savory pastry, slow-cooked beef, comfort food, shortcrust pastry, homemade pies

Find it online: https://servedbynora.com/mini-beef-brisket-pies-recipe/