Brisket Pie

Brisket Pie

Quite often when we cook a 5kg + brisket we have leftovers. This is why we advocate buying a vacuum packer. It allows you to store and re-heat BBQ leftovers easily. These pies are really simple to make if you have a few things like a pie maker and pastry sheets.


  • 300g Cooked brisket/leftover brisket rubbed with Bull Dust

  • 1 onion diced

  • 1/2 cup of beef stock ( low sodium)

  • 1/2 tin of chopped tomatoes, you may need more depending on gravy thickness

  • 3 or 4 cloves of chopped garlic

  • Grated cheese - mozzarella preferably with Garlic or Truffle Umami sprinkled on top

  • 2 tablespoons of Balsamic vinegar (optional)

  • Flakey pastry



  1. Cube the brisket into 1 inch cubes.

  2. Dice and fry the onion in a pan with a some oil until golden. The set aside.

  3. Place the cubes along with beef stock, chopped tomatoes, balsamic, herbs and garlic.

  4. Bring the whole lot to a low simmer, and leave with the lid on for 30 minutes. If the gravy is too runny leave the lid off for 10 minutes or so to reduce, add some liquid if its too dry.

  5. Remove pastry from the freezer and use pie maker cutter to press the base and the lid out.

  6. Bring the pie maker up to temperature and put the pastry base in, followed by the brisket filling and grated cheese. Put the pastry lid on and cook.

  7. Easy as!

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