Cut the beef into cubes. Once the fillets have been sliced, place in a bowl and put aside.
Thinly slice the onions and carrots, and dice the celery into small cubes. Smash the garlic and dice finely. Then mix all the vegetables together in a bowl.
Over the stovetop on medium-high heat, bring the olive oil to a simmer in a casserole dish. Add the beef to the pan and turn occasionally until all sides are golden brown. This process could take between four to six minutes, depending on the heat of your stove. Once the beef has cooked, remove it from the pan and place to the side.
Add the vegetables and butter to the heated pan for 15 minutes or until they become caramelised. Don’t forget to occasionally stir the ingredients, so it doesn’t stick to the pan. Pour the caramelised vegetables, herbs, beef stock, wine and browned beef brisket into an oven dish and cover tightly with baking paper. Place the filling in the preheated oven at 150 degrees and cook until the beef is tender, so roughly for two hours.
While the beef cooks in the oven, lay the Pampas Puff Pastry out on a White Wings Floured bench and cut out lids for the pie, using a circular cutter. In a smaller dish, whisk the egg and cream together to create an egg wash. By using cream in the wash, it creates a shine to the dish once it has been cooked in the oven.
Once the beef mixture has cooked through, divide it into singular pie dishes, filling them up to the top. Brush a light layer of the egg wash around the edge of the dish, to act like glue for the pastry. Gently place the pastry over the top of the dish and pinch the edges down. Brush the pastry with the egg wash, and then pierce a couple of holes on top, to allow steam to escape during baking. Bake the pies for 15 to 20 minutes or until the pastry turns golden. Serve with a drizzle of ETA BBQ Sauce, for an extra hit of flavour.