Step-by-Step Instructions
1. Prepare the Brisket Filling
Sauté Aromatics: Heat the olive oil or butter in a large saucepan or pot over medium heat. Add the diced onion and sauté for about 5-7 minutes until soft and translucent. Add the minced garlic and cook for 1 minute more until fragrant.
Thicken the Base: Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes. This creates a roux to prevent lumps and deepen the flavor.
Build the Gravy: Gradually whisk in the beef stock until the mixture is smooth. Bring the mixture to a low simmer, stirring occasionally until the gravy begins to thicken (about 5 minutes).
Add Brisket and Seasoning: Stir in the shredded smoked brisket, BBQ sauce (if using), and mixed herbs. Season with salt and black pepper to taste. Cook for another 5 minutes, ensuring the brisket is well-coated and heated through.
Cool Down: Remove the filling from the heat and set it aside to cool completely. Cooling is crucial to prevent the puff pastry from becoming soggy.
2. Assemble the Pie
Preheat Oven: Preheat your oven to $200^\circ\text{C}$ ($400^\circ\text{F}$).
Prepare the Dish: Lightly grease a deep-dish pie plate or an oven-safe baking dish (around 8-9 inches).
Line the Base (Optional): If using a bottom crust, carefully line the base and sides of your dish with one sheet of puff pastry. Trim the edges.
Fill the Pie: Spoon the cooled brisket filling into the prepared pie dish.
Add the Cheese Layer: Generously sprinkle the shredded cheese blend over the top of the brisket filling. This will create the gooey, melted layer seen in the photo.
3. Top and Bake
Create the Lid: Lay the second sheet of puff pastry over the filling. Trim the edges and crimp the dough to seal the top and bottom crusts (if using a bottom crust) or simply seal it to the rim of the dish.
Vent: Cut a few slits in the top pastry (the ‘vent’) to allow steam to escape during baking.
Egg Wash: Brush the entire surface of the top pastry with the beaten egg wash. This gives the pie its signature golden, glossy finish.
Bake: Bake for 25-30 minutes, or until the puff pastry is beautifully golden brown, flaky, and the filling is piping hot and bubbling from the vents.
Rest: Allow the pie to rest for 10-15 minutes before slicing and serving. This helps the filling set and makes for cleaner cuts.
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