500g of Diced Wagyu Beef
3 x Spring Onions
2 x Garlic Cloves
2 x Birds Eye Chillies
2 x sachets of Miso (around 36g)
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 do not 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 of them.
- 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 overnight.
- In a pie dish you want to lay out 4 pieces of the spring roll pastry, so they overlap 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 are not 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 encased.
- Cook in a preheated oven at 180°C for 12 - 14 minutes or 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.