Mother loves surprises and vegetables on Mother’s Day. So this ‘pie’ with a selfmade dough roof hides delicious filling that you can make as you choose. In this recipe we made a beef hammer a day in advance and used the pulled beef to fill the savory mini pies. But of course you could also make your own variant with quickly grilled lamb or grill a piece of salmon and add it in small pieces to the filling. Have fun! Big advantage: you can prepare the pot pies the day before. On Mother’s Day, put the heat-resistant trays on the barbecue and you’re done in 30 minutes! We make the dough ourselves, of course, and it adds an extra element of surprise to your dish.
Ingredients beefhammer (or choose you own protein)
- 1 beefhammer (2-2,5 kg)
- Not Just BBQ butcherpaper
- Not Just BBQ Smoke Chunks Cherry
- Not Just BBQ smokehouse rub
- Not Just BBQ Whisky Pepper Saus
Ingredients pot pie
- 160 grams unsalted butter
- 225 gram flour
- Extra flour for rolling
- Half an egg
- Pinch of salt
- Brown beer
- 1 carrot
- 1 spring onion
- 1 pack frozen peas
- Not Just BBQ butcherpaper
Preparation method day before
- Cut the skin, excess fat from the meat.
- Tie up all around with butcher’s twine.
- Rub in with the Smokehouse kruidenSet the barbecue for indirect cooking, dome temperature at 115-120 degrees C Make a mop sauce with which to keep the meat well lathered. We used cup of water, 1 tbsp Whisky Pepper saus, 2 el Smokehouse rub, knob of butter), bring to the boil for a moment and finish.
- Place kersen rookhout on the smouldering coals.
- Place beefhammer upright on grill, drip pan underneath.
- After an hour of smoking, you can then start mopping the meat about 3-4 times. Do this quickly, as you want to keep the heat in the BBQ optimal.
- Once the beef hammer core temperature reaches 70 degrees Celsius, remove your bone marrow with skewer/pincers or push through to the bottom. Store the marrow separately.
- Pack beefhammer with butcherpaper. Tightly wrap with butcher’s twine and pour in a little mop sauce first.
- Put back on grill and cook through to 92-94 degrees.
- Remove the beef hammer from the butcher paper. Generously spread the beef hammer with pepper sauce and put
- back on the grill for half an hour. Add the dish of bone marrow.
- Then let the meat rest for half an hour, wrap the butcherpaper around it to retain a little heat. If resting longer, roll a clean old towel around it and place in a cooler/bag.
Also make the dough for the pot pies today. Pretty handy. The recipe is simple:
- Combine butter, flour, half an egg and a pinch of salt in a bowl and knead into a firm dough. If it is still too crumbly, knead it further with your warm hand.
- Wrap the dough in cling film and leave to rest in the fridge for at least an hour. A day will do as well.
Preparation on the day
- Preheat the barbecue to 175 degrees Celsius
- Lightly grease the quich mould and set aside.
- Roll out the pie dough. Cut large circles (big enough for bottom and sides of quich mould) and small circles for the pie ‘roof’ from the pie crust dough. You can roll leftover pie crust dough over and over again.
- Cut all the vegetables small.
- Blanch the peas and carrot with hot water. Leave in hot water for a few minutes.
- Use the beef hammer and pull the meat loose with two forks. Pour over with extra Whisky Pepper sauce. Add all the vegetables to the mixture.
- Line the quich moulds with larger dough circles and divide the meat mixture evenly between the moulds. Cover with the smaller circles and pinch the edges together to seal.
- Pierce holes in the top of each cake, or 1 cross in the middle. This is necessary to release vapour.
- Bake for 25 to 30 minutes, until the pies turn golden brown.
- While the pies are baking, you may want to make another gravy from meat from one of your other dishes.
- Serve the pot pies hot and steaming. Possibly with a fresh salad and a baked potato on the side. Serve with gravy and spicy range of chilli sauces.
