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 Marion’s Kitchen Asian BBQ Sauce or a 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
Season the beef with a generous amount of salt and the black pepper. Toss to coat. Then toss the beef pieces in the corn flour.
Heat 2 tablespoons of the vegetable oil in a large heavy-based pot over high heat. Tap the excess flour from the beef as you place the pieces into the pot. Don’t overcrowd the pan and do this in batches if necessary. Sear the beef on all sides for 3-4 minutes or until golden. Transfer the beef to a plate.
Place the pot back onto a medium-high heat. If there is less than 2 tablespoons of beef fat in the pan, add a little extra oil. Add the onions and season with salt. Cook, stirring, for 3 minutes or until the onions are starting to soften. Add the garlic and cook for another minute until fragrant. Then add the star anise, cinnamon stick, bay leaves and tomato paste. Cook, stirring, for another minute.
Now add the dark sweet soy sauce, BBQ sauce and beef stock. Use your spoon or spatula to scrape up any browned bits from the bottom of the pot. Add the beef back into the sauce. Cover, turn the heat to low and simmer gently for 2 hours, stirring every so often.
Once the beef is fork tender, remove heat and take out the cinnamon stick, star anise and bay leaves. Allow the beef mixture to cool completely.
Cut the short crust pastry sheets into squares larger than your 1-cup capacity pie tins (you can use smaller or larger tins, just cut the pastry to size). Line 10 tins with the pastry and cut off any excess corners of pastry to fill any gaps.
Fill the lined tins with the cooled meat mixture.
Cut the puff pastry sheets into squares about the size of the top of your pie tins. Drape the pastry on top of the meat and press the sides together to seal. Use a fork to make indents in the sides of the pastry and to further seal the edges. Use a knife to trim any excess pastry and poke two small slits in the tops of each pie. Brush the tops with the egg yolks and place the pies into the fridge for at least 1 hour or until the pastry is cold and firm.
Preheat the oven to 200°C/400°F.
Bake the pies in the oven for 30 minutes or until golden. Serve with tomato sauce/ketchup.