"This hearty puff pastry pie is made with flavorful Wagyu beef, mushrooms, onions, bacon, carrots, celery, tomato, thyme, and stout beer! Since the recipe serves 8, it's perfect for family dinners or anytime you're gathering at the table! Try this tasty Wagyu beef puff pastry pie recipe today!"
Wagyu Beef and Mushroom Puff Pastry Pie
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Prep time 45mins
Cook time 45mins
Serves or Makes: 8
Recipe Card
ingredients
- 1 package Double 8 Cattle Company Fullblood Wagyu Beef for Stewing
- 3 tablespoons Grapeseed Oil
- to season Kosher Salt and Black Pepper
- 8 ounce minced Bacon
- 1 diced Large Sweet Onion
- 2 diced Carrots
- 2 stalk diced Celery
- 2 ounces Stout Beer
- 12 sliced Button Mushrooms
- 4 minced Garlic Cloves
- 2 tablespoon Tomato Paste
- 1 teaspoon Thyme Leaves
- 1/2 cup Flour
- 3 cup Beef Stock
- 2 piece Puff Pastry (thawed in refrigerator but kept cold)
- 1 whisked Egg
Method
Step 1
PREPARING THE WAGYU BEEF MIXTURE 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).
Step 2
PREPARING THE PASTRY PIE 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.
Step 3
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!