Cornish pasties

Total time 85 mins

25 mins preparation time

60 mins cooking time

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.

Ingredients

4 portion(s)

Filling:

150 g

skirt steak 1cm dice

3 tbsp

Kikkoman Naturally Brewed Soy Sauce

150 g

potatoes 1cm dice

150 g

swede 1cm dice

150 g

onion diced

20 g

soft butter

Freshly ground black pepper

beaten egg (for egg wash)

Shortcrust pastry (or use shop-bought):

450 g

plain flour

200 g

unsalted butter

small eggs

30 ml

milk

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve with a watercress salad and red onion chutney.

Recipe-ID: UK26

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

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.

Serve with a watercress salad and red onion chutney.

Let us know what you think

Click on the number of stars you want to give: the more the better!