Cow Moo Moo Roll Recipe

Cook aromatics

Heat a large skillet over medium heat. Add 1 tablespoon neutral oil if needed. Add the diced onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef

Increase heat to medium-high, add the ground beef to the skillet and break it up with a spatula. Cook 6–8 minutes until browned and most of the pink is gone.

Add seasonings & vegetables

Stir in the grated carrot, diced celery and thawed peas. Add Worcestershire sauce, soy sauce, tomato paste, dried thyme, kosher salt and black pepper. Cook 2–3 minutes to combine flavors.

Simmer and reduce

Pour in the beef broth, scrape up any browned bits, and simmer 3–4 minutes until mixture is moist but not saucy. Taste and adjust seasoning. Remove from heat and allow to cool 10–15 minutes.

In a large bowl combine the cooled beef-vegetable mixture with the beaten egg, breadcrumbs and chopped parsley. Mix thoroughly until evenly combined. The mixture should hold together when pressed; if too wet add up to 2 tablespoons more breadcrumbs. Form into a rough log about 9–10 inches long and 2–3 inches in diameter. Chill the formed log in the refrigerator 15–20 minutes to firm up (this helps rolling).

Make pastry dough

In a large bowl whisk the flour and 1/2 teaspoon salt. Add the cold cubed butter and, using a pastry cutter or fingers, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add the cold water, a few tablespoons at a time, mixing gently until the dough just comes together. Do not overwork. Gather into a disk, wrap in plastic, and chill 20–30 minutes.

Roll out dough

Preheat oven to 400°F (205°C). On a lightly floured surface roll the chilled dough into a rectangle about 12 x 10 inches and about 1/8–1/4 inch thick. If dough cracks, press gently to seal.

Assemble roll

Place the chilled beef log along the long edge of the dough, leaving a 1-inch border at the edges. Brush the exposed dough border with the beaten egg wash. Tightly roll the dough around the beef log, sealing the seam by pinching and tucking the edges under. Trim any excess dough to make a neat cylinder. Place the seam-side down on a parchment-lined baking sheet. Use a small knife to make 4 shallow diagonal slits across the top to vent. Brush the entire exterior with egg wash.

Optional cow pattern

To suggest a 'Cow MOO MOO' motif: reserve a small piece of dough, roll thin, and cut irregular cow-spot shapes. Gently press spots onto the top of the roll and brush with a little egg wash to adhere.

Bake

Bake in the preheated oven for 25–30 minutes until pastry is golden brown and internal temperature of the beef center reads 160°F (71°C). If top browns too quickly, tent loosely with foil for the last 10 minutes.

Rest

Remove from oven and let rest 10 minutes on the baking sheet before slicing to keep juices in the filling.

Slice the Cow MOO MOO Roll into 1-inch thick rounds. Warm the beef gravy and spoon over slices or serve on the side for dipping. Garnish with chopped chives if desired. Serves warm.