Ingredients (Makes 3 pies)
Filling
*600g brisket mince
*1 brown onion finely chopped
*100g grated Colby cheese
*1/3 cup BBQ sauce
*1/4 cup bread crumbs
*1 egg
*1/2 tsp table salt
*1/2 tsp ground pepper
extra
*3 sheets puff pastry
*1 Egg cracked and mixed in a bowl for egg wash
Method
1- Combine all filling ingredients together and mix for 2-3 minutes ensuring everything has bonded well and become sticky.
2-Lay pastry down and make 5-6 cuts on each side of the pastry leaving a 7-8cm gap in the center.
3-Place meat in the center and cross the pastry flaps you have cut one at a time. Use Facebook video for reference and guide (The Tattooed Butcher FB page)
4-Coat pastry with egg wash and cook on fan bake for 40 minutes @220 degrees Celsius
5-Rest for 5 minutes then slice and serve
