Cornish pasties
Ingredients for 4 portions
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
- 1 beaten egg (for egg wash)
Shortcrust pastry (or use shop bought):
- 450 g plain flour
- 200 g unsalted butter
- 2 small eggs
- 30 ml milk
Preparation
To make the pastry, sift flour then add butter and work to a breadcrumb 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 220c/200c fan/gas mark 7 for 20 mins, lower heat to 170c/150c fan/ gas mark 3 and bake for a further 40 mins. Serve with a watercress salad and red onion chutney.
Used products in this recipe
Ingredients for 4 portions
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
- 1 beaten egg (for egg wash)
Shortcrust pastry (or use shop bought):
- 450 g plain flour
- 200 g unsalted butter
- 2 small eggs
- 30 ml milk