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Wagyu Beef and Mushroom Puff Pastry Pie

Wagyu Beef and Mushroom Puff Pastry Pie

Prep Time: 45 Minutes (Plus 1 Hour to Cool)
Cook Time: 45 Minutes
Servings: 8
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef for Stewing
  • 3 TBSP Grapeseed Oil
  • Kosher Salt (to season)
  • Freshly Ground Black Pepper (to season)
  • 8 OZ Bacon (minced)
  • 1 Large Sweet Onion (small diced)
  • 2 Carrots (peeled and small diced)
  • 2 STALK Celery (small diced)
  • 8 OZ Stout Beer (chef used Espresso Stout)
  • 12 Button Mushrooms (sliced)
  • 4 Garlic Cloves (minced)
  • 2 TBSP Tomato Paste
  • 1 TSP Thyme Leaves
  • 1/2 CUP Flour
  • 3 CUP Beef Stock
  • 2 PIECE Puff Pastry (thawed in refrigerator but kept cold)
  • 1 Egg (whisked)


            • Large 9”x13” Casserole Dish
            • Large Heavy Bottom Saucepan or Dutch Oven
            • Wooden Spoon
            • Rolling Pin
            • Dough Cutter
            • Small Bowl
            • Pastry Brush

            FIRST STEP

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


            Heat a heavy bottom saucepan over medium-high heat with the grapeseed oil.

            Season the Fullblood Wagyu beef for stewing with kosher salt and freshly ground black pepper.

            Once the oil is hot, add in the seasoned Wagyu beef. Sear for 3 minutes on each side.

            Once the Wagyu beef is nicely browned, add in the minced bacon, diced carrot, diced celery, and diced sweet onion.

            Cook while stirring occasionally until the bacon is fully cooked and the onions are translucent.

            Add in the stout beer, and deglaze the pan.

            Use a wooden spoon to scrape the bottom of the pan to pull up any of the bits that are stuck.

            Continue cooking until the stout beer has cooked down to almost no liquid.

            Then, add in the minced garlic, sliced mushrooms, tomato paste, and thyme leaves.

            Cook for about 5 minutes until the mushrooms are softened.

            Sprinkle in the flour, and mix until the vegetables and beef are coated.

            Cook for 3 minutes while stirring constantly.

            Stir in the beef stock slowly until the sauce begins to thicken.

            Turn off the heat, and season to taste with kosher salt and freshly ground black pepper.

            Transfer the Wagyu beef mixture to a 9”x13” casserole dish.

            Then, place it in the refrigerator to cool for 1 hour or more (you can leave it in the refrigerator for up to 2 days).


            Preheat the oven to 400°F.

            Place the sheets of puff pastry on a clean work surface.

            Place the two pieces of puff pastry end-to-end, and gently roll together the two pieces with a rolling pin, sealing the seam.

            Measure the top of the casserole dish, and cut out the puff pastry to fit inside of the casserole dish.

            Place the pastry on top of Wagyu mixture (in the casserole dish).

            Make a design in the top of the puff pastry (we chose to make an 8 to represent Double 8 Cattle) or cut a few slashes in the surface to allow for steam to escape and even puffing.

            Whisk your egg in a small bowl.

            Brush the puff pastry with the whisked egg.

            FINAL STEPS

            Place the casserole dish in the preheated oven.

            Bake for 20-25 minutes or until the top is golden brown all over.

            Serve hot, and enjoy!

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