Koji-Aged Beef and Bone Marrow Hand Pies with Fermented Vegetables Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp fine sea salt</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the koji-aged beef:</li><li class="ingredients-single-item">500g beef chuck, cut into small cubes</li><li class="ingredients-single-item">50g shio koji paste (or 3 tbsp white miso paste mixed with 1 tbsp sake)</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">2 shallots, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">1 tbsp tomato paste</li><li class="ingredients-single-item">150ml beef stock</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">1 tsp fresh thyme leaves</li><li class="ingredients-single-item">For the bone marrow component:</li><li class="ingredients-single-item">100g bone marrow (from 2-3 split marrow bones)</li><li class="ingredients-single-item">1 tbsp fresh parsley, finely chopped</li><li class="ingredients-single-item">For the fermented vegetables:</li><li class="ingredients-single-item">150g mixed fermented vegetables (kimchi, sauerkraut, or fermented carrots and radishes)</li><li class="ingredients-single-item">1 tbsp rice wine vinegar</li><li class="ingredients-single-item">1 tsp honey</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Dutch oven or heavy-bottomed pan</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round pastry cutter</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin 24 hours ahead by marinating the beef. Coat beef cubes thoroughly with shio koji paste, cover, and refrigerate for 18-24 hours. The koji enzymes will break down proteins in the meat, resulting in incredible tenderness and umami depth.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the pastry, place flour and salt in a food processor. Add cold cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining (these butter pockets create flaky layers when baked). Slowly add ice water while pulsing just until the dough begins to come together – don't overmix or the pastry will become tough. Alternatively, use your fingertips to rub butter into flour, then add water.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn dough onto a lightly floured surface and form into a disc without kneading. Wrap in cling film and refrigerate for at least 1 hour. Cold dough is essential for a flaky texture as it prevents butter from melting before hitting the hot oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Prepare the bone marrow by carefully removing it from the bones (ask your butcher to split the bones lengthwise). Place marrow in a small saucepan with enough water to cover and bring to a gentle simmer for 3-4 minutes until it softens but doesn't melt completely. Drain, cool slightly, then chop into small pieces and mix with chopped parsley. Refrigerate until needed.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>For the beef filling, heat oil in a Dutch oven over medium-high heat. Remove beef from koji marinade (reserve marinade) and pat dry with paper towels. Sear beef in batches until browned on all sides – don't overcrowd the pan or the meat will steam instead of sear.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce heat to medium, add shallots and garlic to the pan and sauté until softened, about 3 minutes. Add tomato paste and cook for 1 minute to caramelize slightly, enhancing the umami flavors. Return all beef to the pan with any reserved marinade, beef stock, Worcestershire sauce, and thyme.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce heat to low, cover, and simmer for 1.5-2 hours until beef is very tender. Remove lid for the final 15-20 minutes to reduce liquid until thickened but still saucy. Allow filling to cool completely – warm filling will melt the pastry butter and prevent proper lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Prepare fermented vegetables by draining excess liquid (reserve a tablespoon), then roughly chop. Mix with rice wine vinegar, honey, and the reserved fermentation liquid. The acidity will cut through the richness of the beef and bone marrow.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Preheat oven to 200°C (180°C fan) and line two baking sheets with parchment paper. Remove pastry from refrigerator and let sit for 5-10 minutes to make it more pliable but still cold.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>On a lightly floured surface, roll pastry to 3mm thickness. Use a 10cm round cutter to cut 16 circles, re-rolling scraps as needed. Place half the circles on prepared baking sheets.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Place a tablespoon of beef filling in the center of each base circle, leaving a 1cm border. Add a teaspoon of chopped bone marrow and a teaspoon of fermented vegetables. Brush borders lightly with egg wash.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Top with remaining pastry circles and press edges with a fork to seal. Cut a small vent in the top of each pie, brush with egg wash for a golden shine, and sprinkle with flaky sea salt if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Bake for 20-25 minutes until deeply golden and crisp. The high initial oven heat creates steam from the butter, pushing apart the flour layers for maximum flakiness. Let rest for 5 minutes before serving – the filling will be extremely hot!</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Enjoy warm or at room temperature. Any leftover pies can be refrigerated for 3 days or frozen for up to 3 months. Reheat in a 180°C oven for 10-15 minutes until hot throughout.</li></ol>