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Wagyu Beef Pie

Posted on April 12, 2016 by 101205292 | 2 Comments

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. whole pie 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. Processed with VSCOcam with c1 preset

Posted in baking, cook, eat, Eat your heart out, Low and slow, Meat, Meat and more Meat, Meat Me At Home, Mirin, pie, Recipes, Sake, Soy Sauce, Wagyu Beef


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2 Responses

Meat Me At Home
Meat Me At Home

April 28, 2016

I completely agree, we had used puff pastry and shortcrust for other pies we had made that week so wanted something slightly different. The spring roll pastry was just fantastic and a lot easier to work with than filo as it isn’t as delicate. It was super crispy too, and just felt lighter almost. The puff or shortcrust would have been too heavy with the Japanese flavours. Thanks for your comment!

Blogtastic Food
Blogtastic Food

April 28, 2016

I have never made this pie before. usually most people including myself would use puff pastry or a shortcrust pastry. But I feel like filo pastry gives a whole different texture that not many people would have thought of. Great work (:

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