Serves 4
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We doubt it gets any more comforting than this. This recipe combines the earthiness of shiitake and oyster mushrooms with the succulence of beef brisket, all encased in a decadent puff pastry that crumbles with its own buttery fragrance. Make sure you achieve that perfect golden brown for the best taste and texture.


  • 30 g butter
  • 900 g beef brisket, chopped coarsely
  • ¼ cup (35 g) plain (all-purpose) flour
  • ¼ cup (60 ml) light soy sauce
  • ½ cup (125 ml) mirin
  • ½ cup (125 ml) sake
  • 1 cup (250 ml) water
  • 100 g oyster mushrooms, chopped coarsely
  • 100 g fresh shiitake mushrooms, chopped coarsely
  • 1 sheet puff pastry
  • 1 egg, beaten lightly
  • ½ tsp black sesame seeds
  • ½ tsp white sesame seeds
Preheat oven to 160 C.
Melt butter, on stove top, in shallow 22 cm flameproof dish; cook beef, in batches, stirring, until browned. Return beef to dish; sprinkle with flour, stir to combine. Gradually stir in sauce, mirin, sake and the water until smooth. Roast, covered, for 2 hrs or until beef is tender. Season to taste.
Increase oven to 180 C.

Stir mushrooms into dish; season. Cover dish with pastry; brush with egg and sprinkle with seeds.


Bake pie for 15 mins or until pastry is browned.

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