Another food blog here – but it’s a little different to the previous two because it’s not about delicious, chocolaty goodness! Instead, I’m going to talking about my yummy Corned Beef pie recipe!
I started baking corned beef pies… I don’t know how many years ago, and I’ve always used the same basic recipe that I essentially came up with myself. I use my Bero book for the pastry though, but let’s face it, short crust pastry is short crust pastry!
So, here we go…
Pie filling –
- 1 Tin of corned beef
- 1 red onion, diced
- salt & pepper
- 3-5 potatoes, peeled and cubed
- tablespoon butter (optional, I don’t always put it in)
- 225g plain flour
- 100g butter (the Bero calls for 50g lard and 50g margarine, but I never use the latter for anything, and in this instance substitute the whole amount because I think it gives the pie a better texture)
- 2-4 tablespoons of cold water
- Preheat your oven. My oven is a fan oven, so I set it to around 180.
- Boil potatoes till soft. You don’t want them too soft though, because you want to have chunks of potatoes in the filling.
- Whilst they are boiling, cook the onion over a medium heat in a frying pan till soft. Take off the heat to cool. Do the same with the potatoes.
- Whilst they are cooling, make your pastry.
- Put the flour and butter in a bowl. I find it easier to cut the butter up first. Rub it in with your finger tips. I have tried this with my standing mixer before, and once it worked really well, but I find it doesn’t always and it just saves time to start the way you’re supposed to. However, if you have the right equipment to do so, then go ahead! I really don’t like rubbing butter and flour together!
- Once the butter and flour have a breadcrumb texture, add the water and mix it with a butter knife until you have a stiff dough.
- Separate the dough into two parts – you need one part of be just less than half, because you need less for the lid. Roll each part out on a floured surface, to match the size of your pie dish.
- Line your pie dish with butter, and place your pastry base inside. Leave to one side.
- Put your potatoes, onion, corned beef, salt, pepper and a small amount of butter if you’re using it into one dish and mash it together.
- Put the filling into the dish, pressing it all down, and coat the side of the pastry that is on show with a beaten egg or milk. I use milk because I don’t want to waste the egg!
- Add the lid to the pastry, nipping it together all the way round with two fingers, or your thumbs, then coat the top with milk, and add two slits into the middle of the lid. Trim any excess pastry.
- Cook for 20-40 minutes, until golden brown! Best served with baked beans and home made chips!
This pie always goes down well, I make it just for tea and sometimes for parties too! It’s really easy to make and probably only takes an hour in total.
My pie dish is quite small – in fact it might even be a casserole dish lid! – but you could make this in any size because mine is always quite packed in, so this recipe would make a bigger one, and of course you could always add more to it as well to make a bigger pie!