Recipes and Cooking Tips

Wagyu Beef Pie

Posted on March 12, 2021 by MMAH Admin

Ingredients:

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)

Method: 

1. Defrost the diced Wagyu and bring up to room temperature 30 minutes before cooking.
2. In a bowl mix together the diced wagyu and sesame oil and a pinch of Maldon salt.
3. Heat up a deep based saucepan and seal off the diced Wagyu in batches to ensure you do not boil the meat.
4. Remove the meat into a bowl and cover.
5. Slice the spring onions thinly at an angle and sweat off in the saucepan.
6. Add in finely chopped garlic and chillies.
7. Depending on how hot you like food keep the seeds or get rid of them. 
8. When they have all sweated down add in the sake and boil rapidly until reduced.
9. Add the Wagyu beef back in and then add the mirin, brown sugar, and soy sauce.
10. Taste it here and see how it tastes, you may need to add in some more soy sauce.
11. Reduce the heat and let simmer for around half an hour.
12. Let cool overnight.
13. 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.
14. Using a pastry brush lightly brush each sheet with egg wash.
15. After putting the pastry and making sure there are not any gaps on the bottom, add in the Wagyu mix.
16. Using the overhang of the pastry, loosely fold over the top.
17. 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.
18. Cook in a preheated oven at 180°C for 12 - 14 minutes or until the pastry is golden brown.
19. Serve and watch your guests go wide eye whilst they enjoy the fantastic flavours wrapped up in crisp pastry.

Posted in cooking tips, Diced Wagyu Beef, Freedown Food, Meat Me At Home, Wagyu Beef