SHIPPING NOTIFICATIONS

Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time). One address per order. Additional fee for expedited shipping.

Homemade Hot Pockets with Wagyu Pulled Beef

Homemade Hot Pockets with Wagyu Pulled Beef 

Prep Time: 1 Hour
Cook Time: 1 Hour
Servings: 8 Stuffed Biscuits
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Brandyn Baker @blackdog_bbq

INGREDIENTS

  • 1 LB Double 8 Cattle Company Fullblood Wagyu Pulled Beef
  • 3 TBSP Butter
  • 1 Shallot (minced)
  • 3/4 CUP Mushrooms (sliced)
  • 1/2 TBSP Sugar
  • 2 Garlic Cloves (minced)
  • 1/2 TBSP Red Wine Vinegar
  • 1 TSP Italian Herb Seasoning
  • 1/2 TBSP All-Purpose Flour
  • 3/4 CUP Beef Broth
  • 3/4 CUP Dry Red Wine
Biscuits
  • 1 PACKAGE Pillsbury Grands! Original Southern Homestyle Biscuits
  • 1/4 CUP All-Purpose Flour (for work surface)
  • 1 CUP Shredded White American Cheese
  • 2 Egg Yolks (beaten)

            Tools

            • Skillet
            • Grill
            • Parchment Paper-Lined Baking Sheet
            • Rolling Pin
            • Basting Brush
            • Large Bowl
            • Small Bowl

            FIRST STEP

            Take the Fullblood Wagyu pulled beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.

            PREPARING THE FILLING

            Heat the butter in a skillet over medium-high heat.

            Once the butter has melted, add the mushrooms and minced shallot.

            Sauté for about 8-10 minutes until tender.

            Add the sugar, and cook for a few minutes longer until the mixture turns a deep brown color.

            Add the red wine vinegar, minced garlic, Italian herb seasoning, and a half tablespoon of all-purpose flour.

            Stir for about 1 minute until the liquid is absorbed.

            Add the beef broth and dry red wine. Bring to a boil.

            Cook until the mixture is reduced to about a half cup.

            Then, add the Fullblood Wagyu pulled beef to the skillet.

            Mix thoroughly, and set the filling aside in a large bowl.

            PREPARING THE STUFFED BISCUITS

            Preheat your grill to 350°F.

            Liberally flour your counter/work surface, and take the uncooked Pillsbury biscuits out of the package.

            Place the biscuits on the floured surface, and lightly flour the tops of the biscuits. Go over each biscuit with a rolling pin, creating more space for the filling to be placed.

            Once you’ve rolled all 8 uncooked biscuits, equally divide the filling between the rolled-out biscuits.

            Top each biscuit with shredded white American cheese.

            Close the biscuits up by folding in the sides and flipping the biscuits over.

            Place the filled and closed/sealed biscuits on a parchment paper-lined baking sheet.

            In a small bowl, beat two egg yolks.

            Use a basting brush to rub the egg yolk on each biscuit. This will give the stuffed biscuits a nice, golden complexion when cooked.

            Place the baking sheet with the biscuits on the preheated grill.

            Grill for 30-45 minutes or until the biscuits are golden brown.

            NOTE: These biscuits can be cooked in an oven instead of using a grill.

            FINAL STEPS

            Once the stuffed biscuits have finished cooking, take the baking sheet off the grill.

            Let the biscuits rest for 15 minutes.

            Then, serve and enjoy!


            Leave a comment

            Comments will be approved before showing up.

            Subscribe to newsletter