Cornish pasties
These amazing Cornish pasties feature Kikkoman Soy Sauce to add an element of umami to the dish. Created by the wonderful TV chef Dean Edwards especially for Kikkoman - watch the video below. Eat hot or cold for lunch.
- Serves4
- Preparation Time25 mins
- Cooking Time1 hour
Nutrition per serving
- Energy974 Kcals
- Sugars7.4g
- Fat55.2g
- Saturated Fat31.8g
- Salt3.1g
Ingredients
Filling
- 150g skirt steak 1cm dice
- 3 tbs Kikkoman Naturally Brewed Soy Sauce
- 150g potatoes 1cm dice
- 150g swede 1cm dice
- 150g onion diced
- 20g soft butter
- Freshly ground black pepper
- 1 beaten egg (for egg wash)
Shortcrust pastry (or use shop-bought)
- 450g plain flour
- 200g unsalted butter
- 2 small eggs
- 30ml milk
Method
To make the pastry, sift flour then add butter and work to a bread crumb texture, add egg and milk and knead to smooth dough. Wrap in clingfilm and chill for 30 mins.
Marinade the diced beef in the Kikkoman Soy Sauce for at least two hours, then lift out and combine with the other ingredients and mix well.
Roll out pastry to the thickness of a £1 coin and using a plate cut into a round approx 15 cm. Re-roll and repeat until you have 4 rounds.
Divide the filling between the centres of each pastry, season with lots of black pepper. Seal edge of pastry with water and crimp. Egg wash and bake in a pre heated oven set at 220/200°C fan / gas mark 7 for 20 mins, lower heat to 170/150°C fan / gas mark 3 and bake for a further 40 mins.
Serve with a watercress salad and red onion chutney.
