Festive Wagyu Wreath
Ingredients
- 1 brown onion
- 45ml tomato sauce
- 15ml American mustard
- 300g Wagyu beef mince
- 30g grated cheese
- 160g puff pastry
- Wagyu beef dripping
Method
- Preheat the oven to 200°C.
- Dice the onion finely and cook in a teaspoon of Wagyu Beef Dripping until softened.
- Add the mince and cook until nicely browned, then season lightly with salt and pepper.
- Cool the mixture, then stir through the tomato sauce, mustard, and grated cheese.
- Roll out the pastry on a floured surface until about 0.5cm thick.
- Spoon the Wagyu mixture onto one side of the pastry.
- Roll it up tightly into a log, keeping the seal underneath.
- Score the top with several slices (don’t cut all the way through).
- Twist each section gently so the filling faces upwards.
- Shape into a circle to form a wreath.
- Brush lightly with cold water.
- Bake on a tray for around 20 minutes, until golden brown and crisp.
To Serve
Best enjoyed warm with a chutney of your choice!
