1kg (2.2lb) beef brisket, trimmed and cut into 3cm pieces
½ tsp ground black pepper
½ cup corn flour (cornstarch)
2 tbsp vegetable oil, plus extra if needed
1 onion, finely diced
3 garlic cloves, finely chopped
2 star anise
1 cinnamon stick
2 bay leaves
1 tbsp tomato paste
2 tbsp dark sweet soy sauce
¼ cup BBQ sauce of your choice
3 cups beef stock
3 sheets frozen short crust pastry, thawed
2 sheets froze puff pastry, thawed
2 egg yolks, lightly beaten
tomato sauce/ketchup to serve
sea salt
5STARS
my reveew on this is one word ,,,,FANTASTEX LOVE YOUR RECEIPYS
Delicious
I’ve been wanting to make this recipe since I first saw it a while ago. I finally did. Served it on Christmas eve with some honey garlic roasted carrots and a salad. The meat filling was very flavorful without leaning towards any particular cuisine type (not that there’s anything wrong with that). I used regular BBQ sauce because that’s what I had. I followed the recipe without deviation. The cornstarch coating on the beef really did thicken up the gravy so that it wasn’t too saucy to put into the pastry. I made my own base pastry but used a store-bought puff pastry for the top. The pastry to filling ration was perfect. I made the filling two days ahead of time, the pastry one day ahead and gave myself plenty of time on the day of to get the pastry cut out and into the muffin tin, which isn’t quite as easy as it looks; it was my first time doing this. I was worried that the filling would be too cold to heat up properly in just 30 minutes baking time so I let it come to room temperature before filling the pastry cups. I would definitely make this again. Individual pies were very pretty and appetizing.