Steak And 'The King Of Cheeses' Pie Recipe by Laura
Cooking Instructions 8 - 9 hours 1 Pie filling: Cut the brisket into 3 to 4 pieces and season. Heat the oil in a skillet and add the brisket pieces. Brown on all sides until golden and crusty then transfer the chunks into a large casserole or slow cooker. Add the bouquet garni. 2 Roughly chop the vege and tip into the skillet along with the garlic cloves. Cook for a few minutes then add to the meat in the casserole dish. Add the stock and wine to the skillet scraping any pieces off the bottom. Add the Worcestershire sauce, tomato puree and bring to the boil then pour over the meat and vegetables in the casserole. Season with salt and pepper. 3 Cover and simmer on the stove top or braise in the oven at 140 degrees C for 2 ½ to 3 hours at 140 degrees C fan or cook in a slow cooker for 7 – 7 ½ hours until the meat is tender. Leave to cool. 4 Pastry: Put the flour, 1 ½ tsp of the mustard powder, salt, lard and butter in a food processor and pulse until combined. Add 1 of the eggs and pulse again. If it hasn’t come together add a tsp of cold water at a time until it forms a short pastry. Bring together quickly into a ball, then wrap and chill in the fridge for at least 30 mins. 5 Pie: Brush the inside of 4 small pie tins with butter or oil. Flour a board and sprinkle with some of the mustard powder. Divide the pastry into 6. Roll out each of 4 pastry balls until large enough to cover the inside of each of the pie tins. The pastry will be very short so may break but just piece it together it will be fine. Put it in the fridge for half an hour to firm up. 6 Roughly chop the meat and cover in the gravy from the pot. Let it soak for a few minutes then transfer it into the pie tins. Roll out the remaining pastry balls and cut out circles just large enough to fit the tops of all the pies. Fill ¾ full with the steak and crumble the cheese on top. Beat the egg and brush the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edges or use a fork to seal. 7 Cut a hole or prick with a fork the centre of each pie and brush the pastry tops all over with the beaten egg. Chill for about 30 mins. Heat the oven to 180 degrees C fan. Brush the tops of the pies with the remaining beaten egg then bake for 35 – 40 minutes until the pastry is golden. Reduce down the remaining gravy and serve with the vege. 1 Pie filling: Cut the brisket into 3 to 4 pieces and season. Heat the oil in a skillet and add the brisket pieces. Brown on all sides until golden and crusty then transfer the chunks into a large casserole or slow cooker. Add the bouquet garni. 1 Pie filling: Cut the brisket into 3 to 4 pieces and season. Heat the oil in a skillet and add the brisket pieces. Brown on all sides until golden and crusty then transfer the chunks into a large casserole or slow cooker. Add the bouquet garni. 2 Roughly chop the vege and tip into the skillet along with the garlic cloves. Cook for a few minutes then add to the meat in the casserole dish. Add the stock and wine to the skillet scraping any pieces off the bottom. Add the Worcestershire sauce, tomato puree and bring to the boil then pour over the meat and vegetables in the casserole. Season with salt and pepper. 2 Roughly chop the vege and tip into the skillet along with the garlic cloves. Cook for a few minutes then add to the meat in the casserole dish. Add the stock and wine to the skillet scraping any pieces off the bottom. Add the Worcestershire sauce, tomato puree and bring to the boil then pour over the meat and vegetables in the casserole. Season with salt and pepper. 3 Cover and simmer on the stove top or braise in the oven at 140 degrees C for 2 ½ to 3 hours at 140 degrees C fan or cook in a slow cooker for 7 – 7 ½ hours until the meat is tender. Leave to cool. 3 Cover and simmer on the stove top or braise in the oven at 140 degrees C for 2 ½ to 3 hours at 140 degrees C fan or cook in a slow cooker for 7 – 7 ½ hours until the meat is tender. Leave to cool. 4 Pastry: Put the flour, 1 ½ tsp of the mustard powder, salt, lard and butter in a food processor and pulse until combined. Add 1 of the eggs and pulse again. If it hasn’t come together add a tsp of cold water at a time until it forms a short pastry. Bring together quickly into a ball, then wrap and chill in the fridge for at least 30 mins. 4 Pastry: Put the flour, 1 ½ tsp of the mustard powder, salt, lard and butter in a food processor and pulse until combined. Add 1 of the eggs and pulse again. If it hasn’t come together add a tsp of cold water at a time until it forms a short pastry. Bring together quickly into a ball, then wrap and chill in the fridge for at least 30 mins. 5 Pie: Brush the inside of 4 small pie tins with butter or oil. Flour a board and sprinkle with some of the mustard powder. Divide the pastry into 6. Roll out each of 4 pastry balls until large enough to cover the inside of each of the pie tins. The pastry will be very short so may break but just piece it together it will be fine. Put it in the fridge for half an hour to firm up. 5 Pie: Brush the inside of 4 small pie tins with butter or oil. Flour a board and sprinkle with some of the mustard powder. Divide the pastry into 6. Roll out each of 4 pastry balls until large enough to cover the inside of each of the pie tins. The pastry will be very short so may break but just piece it together it will be fine. Put it in the fridge for half an hour to firm up. 6 Roughly chop the meat and cover in the gravy from the pot. Let it soak for a few minutes then transfer it into the pie tins. Roll out the remaining pastry balls and cut out circles just large enough to fit the tops of all the pies. Fill ¾ full with the steak and crumble the cheese on top. Beat the egg and brush the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edges or use a fork to seal. 6 Roughly chop the meat and cover in the gravy from the pot. Let it soak for a few minutes then transfer it into the pie tins. Roll out the remaining pastry balls and cut out circles just large enough to fit the tops of all the pies. Fill ¾ full with the steak and crumble the cheese on top. Beat the egg and brush the edges of the pie dish, drape the pastry over, trim the excess and pinch around the edges or use a fork to seal. 7 Cut a hole or prick with a fork the centre of each pie and brush the pastry tops all over with the beaten egg. Chill for about 30 mins. Heat the oven to 180 degrees C fan. Brush the tops of the pies with the remaining beaten egg then bake for 35 – 40 minutes until the pastry is golden. Reduce down the remaining gravy and serve with the vege. 7 Cut a hole or prick with a fork the centre of each pie and brush the pastry tops all over with the beaten egg. Chill for about 30 mins. Heat the oven to 180 degrees C fan. Brush the tops of the pies with the remaining beaten egg then bake for 35 – 40 minutes until the pastry is golden. Reduce down the remaining gravy and serve with the vege. 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