WAGYU MEAT PRICE RECIPES

Steps:

• "FIRST STEP: Take the Fullblood Wagyu ground beef out of the freezer, and place it in the refrigerator 24 hours before starting this recipe. PREPARING THE WAGYU GROUND BEEF FILLING: Heat a large saute pan over medium-high heat. Add in grapeseed oil. Once the oil is hot, add in the Fullblood Wagyu ground beef in small pieces. Use a wooden spoon to break up the pieces of ground beef. Once the ground beef is no longer pink, add in the diced onion. Saute until translucent. Once the onion is translucent, fold in the minced garlic. In a small bowl, mix together the beef stock and corn starch until the cornstarch is dissolved. Add the corn starch and beef stock mixture (slurry) to the pan with the ground beef. Stir until thickened. Fold in the paprika and kosher salt. Transfer the contents of the pan to a medium size bowl, and refrigerate. NOTE: The Wagyu beef filling can be made up to a day in advance. While the beef filling is chilling, prepare the dough. PREPARING THE DOUGH: Mix the flour and kosher salt in a large bowl. Add in the butter chunks (1 inch cubes), and coat them in the flour. Add in the cold water, and mix gently. NOTE: The mixture may need to be pressed together to form a dough, but do not overwork or knead. Cover the bowl with plastic, and let the dough rest for 15-20 minutes. On a floured surface, roll the dough out to a half-inch-thick rectangle. Visually divide the dough into thirds (do not cut the dough). Fold the right side into the center. Then, fold the left side into the center, essential creating a three-layer dough rectangle. Flour the surface, and roll the dough out again into a half-inch-thick rectangle. Do the “roll out and fold” process a total of 3 times. Lightly flour the surface, and roll the dough (for the final time) into a 12 inch x 18 inch rectangle. Place the dough rectangle on a baking sheet, and cover with plastic wrap. Refrigerate for 1 hour. NOTE: The dough can be refrigerated for up to 1 day if you want to make it in advance. PREPARING THE MEAT PIES: Pull the dough from the refrigerator, and place it on a lightly floured surface. Roll the dough until it is a 1/4 inch thick. Using a 4-inch round cutter, cut the dough into as many rounds as you can get out of the dough sheet. Re-roll the remaining dough until it is a 1/4 inch thick sheet, and cut out more rounds. Repeat this process until all of the dough is cut into rounds. Make an egg wash by whisking together one egg and one tablespoon of water in a small bowl. Pull the bowl with the Wagyu beef filling from the refrigerator, and fold in the grated sharp white cheddar cheese. Place 2 tablespoon of the Wagyu beef filling in the center of a round piece of dough. Grab another dough round, and stretch it carefully (so it will fit over the top of the filling). Brush the stretched dough round with egg wash, and place it on top of the filling (so you’ll have a dough round on the bottom, Wagyu beef filling in the middle, and another stretched dough round on the top). Use your fingers to press down along the perimeter of the dough, going around the filling in the center. Then, use the tines of a fork to seal the two pieces of dough together. Place the meat pies on a parchment paper-lined baking sheet, and repeat the process until all of the meat pies are made and on the baking sheet. FINAL STEPS: Brush each meat pie with egg wash, and make 2-3 small slits in the top of each pie. Place the baking sheet in the freezer, and freeze the meat pies for 20 minutes. Preheat the oven to 400°F. Pull the meat pies from the freezer, and place them in the preheated oven. Bake for 25-30 minutes or until the pie tops are a medium golden brown. Let the Wagyu beef meat pies cool for 10-20 minutes. Serve, and enjoy!"