Brisket & Pale Ale Pie

2 to 3 tbsp Oil

1 Yellow Onion (diced)

2 Carrots, (diced)

3 Celery Sticks (diced)

3 tbsp Flour

2 cups Beef Stock

1 cup Pale Ale

3 tbsp Fave BBQ Sauce

1 tbsp Fave BBQ Rub

Leftover Brisket (diced)

1 cup Frozen Peas

Short Crust Pastry (1 to 2 sheets)

Puff Pastry (1 to 2 sheets)

1 Egg White (whisked)

1. Preheat oven (or smoker) 400f (204c)

2. Heat oil in pan then sauté onion, carrot and celery til slightly softened on medium heat

3. Add beef stock, BBQ Sauce, BBQ Rub and pale ale and let simmer on low heat for 5 minutes

4. Stir through diced leftover brisket

5. Gradually add flour to thicken filling to your liking (or more stock or pale ale if needed)

6. Once pie filling has desired consistency remove from heat

7. Press short crust pastry into pie tin

8. Place pie weights (or dry rice) into pastry shell and blind bake until the crust pastry begins to turn golden brown then remove from oven/smoker

9. Stir through peas into pie filling (they may turn mushy if added earlier)

10. Remove pie weights and add warm pie filling to tin

11. Place puff pastry sheet over pie filling making sure all edges are covered (pinching around the tin rim)

12. Brush to top crust with the egg wash

13. Return to oven/smoker until puff pastry turns golden brown .

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