When it comes to food recipes, I love mixing and matching ingredients from different cultures to experiment with flavours and indulge my own creativity. Many of my recipes are influenced by Japanese ingredients and one of the most recent dishes I’ve experimented with is beef and sake kasu pie with green beans.
Read on to learn how to make this crunchy and delicious pastry meal in your own kitchen.
Serves 4 for lunch or dinner
Cooking time: 1 hour – 1 hour 15 minutes
Ingredients
Ground beef
Filo pastry puff sheets
1 x bag of sake kasu (lees)
1 egg
3 tbsps of vegetable oil
3 tbsps of sake
3 mls of milk
1 can of green beans
Instructions
- Preheat the oven at 180°C. Pour vegetable oil and place ground beef into a pan on the hob. Marinate with sake and leave to fry for 10 – 15 minutes.
- Once the meat has browned, drain off excess fat in a colander and set aside to cool.
- Pour sake kasu, egg yolk and milk into a bowl and stir thoroughly until the mixture has a thick consistency.
- Take an oven proof pan and grease with vegetable or olive oil. Cut out a sheet of filo pastry sheets, brush with more oil and place firmly into the oven proof pan. Ensure the edges drape over the sides of the pan.
- Place the meat into the centre of the pan and distribute evenly throughout the pastry. Cover the meat with the sake kasu mix.
- Fold the edges of the filo pastry sheets back into the middle until everything is covered.
- Place the pie into the oven for 45 minutes and 10 minutes before the pie is due to come out, pour the green beans into a pan and heat on the hob for 5 minutes.
Notes
- The sake I used to marinate the meat was Komachi Sakura futsushu and the sake kasu lees came from Kanpai Brewery in London.
- Once the pie is out of the oven there’s an optional trick of putting a plate over the top and flipping it so the pie will come out onto the plate. This should work if the pan has been greased down thoroughly. I find this technique makes the pie easier to cut, makes it aesthetically pleasing and saves extra cleaning time.
- The booziness of the sake lees really adds some great dimensions to the pie, unlocking umami and cheesy notes.
Be sure to check out my sake kasu scones recipe too for some savoury snack inspiration!
Yamato Magazine 