Beef brisket and mushroom pot pies from Australian Gourmet Traveller Magazine, May 2014 (page 46)

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Notes about this recipe

  • debkellie on November 13, 2022

    Made as full pastry-cased pies using shortcrust, not puff. Slow cooked the brisket for 8 hours in slow cooker, reducing liquid to 500 beef stock and 180 red wine; otherwise as written. Gave me 8 individual pies and enough for a casserole for 3! Very tasty filling: almost as good as Heston Blumenthal's steak & kidney pies.

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