A fourth and final pie of Pie week consisted of one of our favourite products, Diced Wagyu Fillet.
As we don't like to waste anything in this place we use the tail ends of the fillet which wouldn't produce nice thick even centre cut steaks and dice it up, the result a delicious morsel of Wagyu which you can use for a variety of things.
With the more traditional pies happening at the beginning of the week it was time to tantalise those taste buds and get everyone thinking, and boy did we do that.
Keeping with the main theme of Wagyu Beef which is obviously the Japanese flavours it gave us a perfect opportunity to play around with the delicious umami tastes.
To create this gorgeous pie we used the following
- 1 x 500g pack of Diced Wagyu Beef
- 3 x Spring Onions
- 50g Ginger
- 2 x Garlic Cloves
- 2 x Birds Eye Chillies
- 2 x sachets of Miso (around 36g)
- 200ml Sake
- 150ml Mirin
- 1tsp Brown Sugar
- Soy Sauce to Taste
- 1tsp Sesame Oil
- Pinch of Maldon Salt
- 6 x Sheets of Spring Roll Pastry or Filo
- 1 x Egg (made into Egg Wash)
Defrost the Diced Wagyu and bring up to room temperature 30 minutes before cooking.
In a bowl mix together the diced wagyu and sesame oil and a pinch of Maldon Salt.
Heat up a deep based saucepan and seal off the diced Wagyu in batches to ensure you don't boil the meat.
Remove the meat into a bowl and cover.
Slice the Spring Onions thinly at an angle and sweat off in the saucepan. Add in finely chopped Garlic and Chillies. Depending on how hot you like food keep the seeds or get rid. I kept one Chillies seeds and there was a warmth to the dish.
When they have all sweated down add in the Sake and boil rapidly until reduced.
Add the Wagyu Beef back in and then add the Mirin, Brown Sugar and Soy Sauce.
Taste it here and see how it tastes, you may need to add in some more Soy Sauce.
Reduce the heat and let simmer for around half an hour.
Let cool, I left it overnight and used it the next day. This develops the flavour of the mix much better.
In a pie dish you want to lay out 4 pieces of the Spring Roll pastry so they over lap in the middle but is a lot of overhang. Using a pastry brush lightly brush each sheet with egg wash.
After putting the pastry and making sure there aren't any gaps on the bottom, add in the Wagyu mix. Using the overhang of the pastry, loosely fold over the top.
Using the other 2 sheets of the pastry brush with egg wash and then tear into strips. Place the strips loosely on top as well ensuring all the meat is incased.
Cook in a preheated oven at 180C for 12 - 14 minutes of until the pastry is golden brown.
Serve and watch your guests go wide eye whilst they enjoy the fantastic flavours wrapped up in crisp pastry.
Taking this week to a more traditional place, it was time for a Beef, Ale and Mushroom Pie...and gosh was it a good'un!
Using our delicious diced US Grain Fed Beef Brisket, which works perfectly for the low and slow cooking. Mixed with some delicious Black Sheep Ale and a variety of mushrooms we had a strong feeling this was going to be a good day.
- 1 500g Packet US Grain Fed Diced Beef Brisket
- Vegetable Oil
- Dried Porcini Mushrooms
- 2 Onions
- 4 Garlic Cloves
- 3 Large Carrots
- 1tsp Caster Sugar
- 2tbsp Flour
- 1 bottle Dark Ale (We used Black Sheep Ale)
- 2 Beef Stock Pots
- 2 Bay Leaves
- Thyme (Either a few sprigs of Thyme or a scattering of dried)
- 200g Bacon Lardons
- 300g Chestnut Mushrooms
- 2 packets pre rolled Short Crust Pastry
- 1 Egg
Firstly pull the beef out of the freezer the night before you want to cook the pie mix up. Bring the Beef and Bacon to room temperature half an hour before you want to cook as this will give you a better result.
Put the dried Porcini Mushrooms in a deep bowl and cover with boiling water, allow these to soak for 20 minutes.
Whilst the mushrooms are soaking, heat a large saucepan, season the beef with salt and a little oil. Seal off the beef in small batches to ensure it doesn't boil. Put in a bowl and cover with a plate until needed.
Dice the onions and sweat off in the pan, halfway through add in the garlic minced. Add a drop of the Ale to de-glaze the pan and so the onions can soak up all the deliciousness.
Add in the sliced and quartered Carrots and cook for 5 minutes or so to get some colour. Add in the Porcini mushrooms then sprinkle over the sugar and flour. Stir until browned and all the juices have been soaked up.
Tip back in the meat and any juices left in the bowl. Followed by the rest of the bottle of Ale, add in the 2 Beef Stock Pots and the liquor from the mushrooms. Don't pour out all the juices from the mushrooms as there may be grit at the bottom. I left a centimetre or so in the bowl.
Season with salt and pepper, add in the Bay Leaves and Thyme. Give the pot a good stir.
Bring the pan up to a boil and then reduce the heat to a simmer. Cook for an hour and a half, covered, stirring occasionally to ensure it doesn't stick to the bottom of the pan.
In a frying pan brown off the Bacon lardons until crisp and then add in the sliced mushrooms. Remove from the heat and let the mushrooms cook through with the residual heat. Add a splash of water just to get those nuggets of flavour from the lardons up.
After the beef has cooked remove from the heat and add in the bacon and lardon mix. Stir and allow the pot to cool over night to use the next day.
The pie can either be cooked with the mix at room temperature or cold, it doesn't really matter which. I did it from cold.
Liberally butter and flour a pie dish, trim the pastry up leaving a lip on the sides, add in the pie mix with a slotted spoon as you may have more liquid than needed. The meat should pile up just over the top of the pie dish. Pour over enough of the beef mix juice to half way up the pie dish.
Brush the edges of the pie with water and place the other sheet of pastry over the top. Pinch the sides together, make 2 incisions in the middle of the pie to let out steam. Do feel free to decorate the pie.
Mix an egg and cover the top of the pie liberally, this will ensure the pie goes a gorgeous golden brown colour.
Place the pie in a preheated oven at 200c and cook the pie for 40 minutes, or until golden brown.
Serve up with extra gravy and a side of buttery mash potato.
Up next Kangaroo and Red Wine pie...