Festive Wagyu Wreath

Method

1. Preheat the oven to 200°C.
2. Dice the onion finely and cook in a teaspoon of Wagyu Beef Dripping until softened.
3. Add the mince and cook until nicely browned, then season lightly with salt and pepper.
4. Cool the mixture, then stir through the tomato sauce, mustard, and grated cheese.
5. Roll out the pastry on a floured surface until about 0.5cm thick.
6. Spoon the Wagyu mixture onto one side of the pastry.
7. Roll it up tightly into a log, keeping the seal underneath.
8. Score the top with several slices (don’t cut all the way through).
9. Twist each section gently so the filling faces upwards, and shape into a circle to form a wreath.
10. Brush lightly with cold water and bake for around 20 minutes, until golden brown and crisp.
11. Serve warm with your favourite chutney.