Slow Cooked Beef Brisket and Mushroom Tarts

Beef Brisket With Red Onion And Ale Puff Pastry Tart
  • 4 servings
  • 30 minutes to prepare
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Ingredients

  • 1 Booths Slow Cooked British Beef Brisket with a Red Onion and Ale Gravy
  • 1 puff pastry sheet
  • 1 egg, beaten
  • 1tsp dried mixed herbs
  • For The Mushroom Duxelle:
  • 100g button mushrooms, grated
  • 1/2 onion, finely diced
  • 1 garlic clove, grated
  • 15g butter

Instructions

Method

  1. Pre heat the oven to 150°c / 140° Fan /302°F/ Gas Mark 3.
  2. Cook the brisket as per pack instructions and keep hot.
  3. Meanwhile cut the puff pastry into 4 equal sized squares, brush with the beaten egg and sprinkle with the mixed herbs.
  4. Bake in the oven at 180°c / 160° Fan / 356°F/Gas Mark 4 for 15 minutes until golden. Remove from the oven and cool.
  5. Once cool, cut a square in the top of each piece of pastry leaving a 2cm border and gently press the middle down without breaking through the bottom.
  6. To make the Duxelle, sweat the diced onion with the butter in a small saucepan until soft. Add the grated mushroom and garlic and continue to cook for 5 minutes until all of the water has evaporated from the mushrooms. Season to taste and keep to one side.
  7. Shred the brisket with 2 forks and place all the brisket into a large sieve to drain the excess sauce. Keep this hot as your gravy.
  8. Spread a spoonful of Duxelle into the bottom of each pastry tart. Add a generous spoonful of brisket on top of the mushroom.
  9. Warm in the oven for 5 minutes and serve with green beans and gravy.

Chef’s Tip
You can make the puff pastry tarts well in advance and they are perfect for also making simple fruit pies like apple, rhubarb or gooseberry, served with custard.

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