Baby Jude’s Wagyu Beef Pie
Baby Jude’s Wagyu Beef Pie
I am on a staycation at the moment, so spending lots of time at home with Mary and the kids. That clearly translates in to time to do some home cooking, which is ACE. That happened today, when we created Baby Jude’s Wagyu Beef Pie.
Mary had tasked Jude and I to pop over Cold Storage to get some bits and pieces. Whilst Jude was sat in the trolley he kept pulling things from the shelves – soya beans, mushrooms, tomatoes, sausages etc. What to do with this lot I was thinking?
As we wandered past the frozen cabinets Jude shouted: “Pizza Daddy!” I looked round and spotted some flaky pastry, job done, we’re making pie! And so was born – Baby Jude’s Wagyu Beef Pie. It truly does deserve to be called this as he chose the ingredients, and sat diligently with me in the kitchen adding the ingredients as I had prepared them.
I have to admit there were no airs or graces with the creation and preparation of this. Because I had Baby Jude with me the whole time I had to crack on and keep him entertained. So it became a bit of a throw it all in one pot type thing. Still though it was very effective, as you’ll see from Baby Jude’s Wagyu Beef Pie when you make it.
With the following I made one big pie and two smaller pies.
You will need to throw the following in to a wok or similar large pot;
- 1 Wagyu rump steak cut in to bite sized pieces – I had roasted this with a sprinkle of sea salt and cracked black pepper 1st @ 200 degrees for about 5-10 minutes per side;
- 4 English Bangers cut in to bite sized pieces – again I had roasted these in the oven for 10-15 minutes until lightly browned;
- 1 litre of beef stock;
- 1 tablespoon of finely chopped garlic;
- 4 finely sliced Spring onions;
- 15 vine cherry tomatoes – simply cut in half;
- 3 finely sliced Portobello mushrooms;
- 1 cup of red wine;
- A tablespoon of Marmite;
- 1 cup of frozen edamame;
- 3 chopped red onions; and
- A good pinch of sea salt and cracked black pepper.
Bring all that to a boil, and let it go for about 10 minutes. Your are burning off the alcohol in the wine and infusing the flavours. I wish you could smell this – wow! Drain off all the solid ingredients and apportion them equally in your pie tins. Stir in a little dissolved corn starch in to the gravy and keep stirring. This should really thicken up the gravy. Pour that over the solid ingredients in the pie tins, leaving a little space from the top.
Lay flaky pastry on the top of each pie tin and cut about 2cm from the edge of the tin. Work round the tin with a folding motion to make the edges look all pretty. Crack and beat and egg, and brush that all over the pastry. You have finished your prep for Baby Jude’s Wagyu Beef Pie.