While this is a more time-consuming dish than others, these pies are truly worth the extra effort. Your friends will love them and you will have them coming back for more…….if you choose to share them that is!!
Cook Time: Filling 50 mins, Pies 40 mins
Prep Time: 30 minutes
Instructions
Light Akorn and bring to 300Fwith the heat deflector out
While BBQ is heating dice two medium onions
Lightly coat the leftover brisket in flour
Once BBQ is at temperature place a cast iron pot or deep-dish pan on the grill
Place a good knob of butter in the bottom on the pan and once melted add the meat to brown
Once heated through remove the meat into a bowl and place to one side
Pour the cup of wine into the pan and stir until simmering
Pour the wine and any meat that has come off the bottom and sides of the pan into the meat mixture
In the now empty pan place another knob of butter. Once melted add the diced onions and stir until clear
Wearing heatproof gloves remove the pan from the grate, lift the grate and place in the heat deflector
Place the pan back onto the grate
Return the meat and wine mix back into the pan along with the tomato paste and mustard
Pour the beef stock into the mix until everything is well covered and thoroughly stir
Leave pan uncovered on the grate, shut the Akorn lid and allow to reduce
While the filling is reducing take the sheets of short pastry and cut out the base and lid of the pies (the size of the base and lid will depend on the tray the pies will be cooked in. I recommend a muffin tray because the depth allows for more filling)
Leave filling to cook for approximately 40 minutes or until the meat is falling apart and the liquid has the consistency of gravy
Spray the muffin tray well with cooking oil then place the pastry for the base
Scoop in a ladle full of filling and top with a handful of mozzarella cheese
Place the lids on the pies and use a fork to press the edges to join the lid and the base
Place the tray back into the BBQ for approximately another 4 minutes or until the pastry has a golden-brown crust
Remove from the BBQ and cool for 10 minutes
Using a butter knife to assist, gently remove the pies from the trays and serve
