I haven't tried it with this pie but I think it should work fine.

I haven't tried either, but of the two, I would say pork would go better flavor-wise. Brisket I'd say has too strong a flavor and would overpower the almonds etc, and also has a much higher fat content. With pulled pork, you'd want to make sure you remove some of the excess fat before using in here, too.

Apologies for that, it seems to have been deleted somehow when updating - back in there now (350F/180C).

I'm not sure that there is an obvious replacement - they do bind a bit, though it's more generally helping the texture and moisture level than making it firm. I'd suggest since many other things may impact flavor, you are probably best to just skip them but possibly add a little more liquid, and a tiny bit flour or cornstarch to the meat filling to keep it moist but not too liquid.

It's a great solution! Agree, phyllo gives a great texture without too much effort.

Thanks. It's less well known but it is so tasty and works so well to use up leftovers as well.

It's a delicious mix and the filo/phyllo crust really rounds it off nicely.

Thanks, yes I don't like to waste as well, but I also like variety and so this is a perfect solution.

Thanks, it's a delicious mix (and so good for leftovers!)

Thanks, it's a really tasty pie, and a great way to use up leftovers as well.