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rate
Prep 15 minutes
Total 1 hour 45 minutes
Makes pie
US | Metric
Ingredients
To make the pie filling
  • Leftover brisket (or any beef)
  • 2 sticks of celery chopped finely
  • 1 large onion chopped finely
  • 3 cloves minced garlic
  • 3 cloves black garlic chopped finely
  • 3 slices bacon chopped finely
  • Splash of fish sauce
  • 1 can guiness
  • 200 ml beef stock
  • 1 tsp Marmite
  • 2 tsps dried rosemary
  • Cornflour slurry if needed to thicken
  • ½ block of crumbled stilton or hard blue cheese
Brisket, guiness and blue cheese pie Brisket, guiness and blue cheese pie

Brisket, guiness and blue cheese pie


  • Pan fry your onion garlic celery and bacon until colouring then add in your brisket pan fry for a few minutes before adding your Guinness, stock rosemary, fish sauce and Marmite then let it reduce down and thicken slightly season to taste if it's a little thick make up a small amount of cornflour slurry to thicken. 
  • Allow the filling to completely cool.
  • Make a basic short rust pastry or use store bought. 

  • I blind make the bottom pastry first for 10 mins then allow that to cool before adding the cooled filling then top with your stilton and your pastry top poke two holes in the top to allow steam to escape then egg wash and bake on 180℃ for an hour turning once.

Brisket, guiness and blue cheese pie

favorite
print
rate
Prep 15 minutes
Total 1 hour 45 minutes
Makes pie
US | Metric
Ingredients
To make the pie filling
  • Leftover brisket (or any beef)
  • 2 sticks of celery chopped finely
  • 1 large onion chopped finely
  • 3 cloves minced garlic
  • 3 cloves black garlic chopped finely
  • 3 slices bacon chopped finely
  • Splash of fish sauce
  • 1 can guiness
  • 200 ml beef stock
  • 1 tsp Marmite
  • 2 tsps dried rosemary
  • Cornflour slurry if needed to thicken
  • ½ block of crumbled stilton or hard blue cheese
  • Pan fry your onion garlic celery and bacon until colouring then add in your brisket pan fry for a few minutes before adding your Guinness, stock rosemary, fish sauce and Marmite then let it reduce down and thicken slightly season to taste if it's a little thick make up a small amount of cornflour slurry to thicken. 
  • Allow the filling to completely cool.
  • Make a basic short rust pastry or use store bought. 

  • I blind make the bottom pastry first for 10 mins then allow that to cool before adding the cooled filling then top with your stilton and your pastry top poke two holes in the top to allow steam to escape then egg wash and bake on 180℃ for an hour turning once.