I saw a post the other day of a beef pie in hot crust pastry, almost a beef pork pie if you like and it looked amazing! So i decided to make some of mine, but to add an extra twist i used yorkshire puddings instead of pastry.
I wanted to used pulled brisket, slow cooked after being marinated in shio koji to boost its already fabulous flavour.
To add another depth of flavour and some creaminess to the pie i added some blue cheese using Jeneil blue cheese concentrate paste. The key benefit to using the paste is that i only had to use 2% to achieve a full impacting flavour. Therefore allowing me more space in my recipe for the brisket and gravy!
1 cup full plain flour
1 cup full milk