WHAT YOU NEED

EOI Flex puff pastry or EOI puff pastry chopped-in

Mac n Cheese

Group 1        

Macaroni or Elbow Pasta 500g
EOI Sovereign cake margarine 50g

Group 2      

EOI Sovereign cake margarine 120g
Flour 100g
Full Cream Milk 1500g
Garlic Powder 8g
Onion Powder 4g
Mustard Powder 4g
Cracked Black Pepper 8g
Salt 15g
Tasty Cheese Shredded 400g
Mozzarella Cheese Shredded 200g

Group 3

Slow Cooked Beef Brisket 1440g
Smokey BBQ Sauce 720g
Mac and Cheese 2160g
EOI pie bottom pastry

Total Weight 7229g

Make pie base up in usual manner.

Cook the Pasta Al dente. Drain and toss Sovereign in pasta to prevent sticking together. Set aside to cool.

In a pot melt the Sovereign then add flour and stir constantly for 1 min over medium heat. Then add 750g Milk and whisk continuously until all the milk has been incorporated, and then add the remaining milk. Whisk thoroughly to prevent lumps. Cook stirring constantly for approx. 5 min or until it has thickened. Remove from heat. Stir through spices and cheese. Then stir through cooled pasta. Allow the mixture to cool.

Divide ingredients over 24 pies. Place inside the pie casing with the following order: 60g Brisket, 30g Smokey BBQ Sauce, 90g Mac n Cheese.

Baking:  200°C for 15-20 minutes

Tips

Preferably use smoked brisket; however you can place the brisket on a wire above a tray and bake in the oven at 140c until the centre reaches 96c or a skewer can enter very easily. Another option is to cook in a slow cooker or maybe ask your butcher too smoke it for you.

Use a quality smokey BBQ sauce.

Use a quality beef rub on the raw brisket either made up or bought from a butcher or BBQ Shop.

Brisket freezes very well. Why not cook a larger piece and freeze batches of brisket for the pies?

Make up Procedure: Line, fill & top pies in the normal manner.

Freezing: Meat pie filings are suitable for freezing in a baked or unbaked state and are completely freeze – thaw stable

Recipe uses: EOI Sovereign cake margarine and EOI Flex