Kinda Smokey Meat Pie

Name: Kinda Smokey Meat Pie
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Ingredients: ½–¾ cup Lane’s Kinda Smokey sauce; SPG; 3 cups cooked brisket, chopped or shredded; 2 cups cooked macaroni pasta; 1 tbsp butter; 1 tbsp plain flour; 1 ½ cups milk; 1 cup shredded cheddar cheese; ½ cup mozzarella; 1–2 fresh jalapeños, finely diced (seeds removed for less heat); Salt and pepper to taste; Extra Kinda Smokey for drizzling (optional); 2 sheets shortcrust pastry (base); 1 sheet puff pastry (lid); 1 egg, beaten (for egg wash)

Apr 1, 2026

By Talita Tu'ipulotu

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Kinda Smokey Meat Pie

Talita Tu'ipulotu

Prep Time

25 minutes

Cook Time

1 hours 15 minutes

Smoky, juicy, and packed with flavour, this recipe is the perfect way to bring leftover brisket back to life. It’s quick, easy, and turns yesterday’s cook into something just as exciting as the first bite.

Got brisket ready to go? Perfect.

If not, learn how to nail it here: https://www.lanesbbq.com.au/blogs/learn/how-to-smoke-a-killer-brisket

Ingredients

For the Filling

½–¾ cup Lane’s Kinda Smokey sauce
SPG
3 cups cooked brisket, chopped or shredded
2 cups cooked macaroni pasta
1 tbsp butter
1 tbsp plain flour
1 ½ cups milk
1 cup shredded cheddar cheese
½ cup mozzarella
1–2 fresh jalapeños, finely diced (seeds removed for less heat)
Salt and pepper to taste

For the Pie

Extra Kinda Smokey for drizzling (optional)
2 sheets shortcrust pastry (base)
1 sheet puff pastry (lid)
1 egg, beaten (for egg wash)

Directions

Preheat oven to 200°C (180°C fan).
In a saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in milk until smooth. Simmer gently until thickened. Stir through cheddar, mozzarella
Season with SPG. Fold through cooked macaroni and set aside.
Slice up your leftover brisket, make sure they are even slices
Line a 22–24cm pie dish with shortcrust pastry, pressing into edges.
Layer brisket evenly across the base.
Place sliced jalapenos on top of the brisket
Before adding the mac and cheese to the pie, stir through some Kinda Smokey
Spoon mac and cheese over the Jalapeno layer, spreading evenly.
Top with puff pastry lid. Trim excess and crimp edges to seal. Cut a small slit in the top to allow steam to escape. Brush with beaten egg.
Bake for 40–45 minutes until pastry is golden brown and crisp
Allow pie to rest for 10–15 minutes before slicing.
Drizzle with extra Kinda Smokey if desired.