Description
A hearty and comforting dish combining tender corned beef with fluffy potatoes, wrapped in a delicious pastry crust.
Ingredients
- 3 cups (375 grams) plain/all-purpose flour
- 1/2 teaspoon salt
- 1 cup (226 grams) unsalted butter, cubed and kept cold
- 1/2 cup (118 ml) cold water
- 1 large egg beaten with a little milk
- Large dried beans for weighing down the pastry
- 1 teaspoon oil
- 1 tablespoon butter plus more for greasing the pie dish
- 1 cup (128 grams) yellow onion, finely chopped
- Small pinch of salt
- 3 cups (354 grams) corned beef (leftover or canned)
- 1 cup (240 grams) mashed potato
Instructions
- Start by preparing the pastry. If you’re using a food processor, add the flour, salt, and cold butter, pulsing until it reaches a breadcrumb-like consistency. Slowly drizzle in the cold water until the mixture forms a cohesive ball. For the hand method, mix the flour, salt, and butter in a bowl, rub together until crumbly, and then add the cold water until it holds together. Once mixed, chill the dough for about 30 minutes to help it firm up.
- While the dough is chilling, preheat your oven to 400°F (200°C).
- For the filling, heat oil and 1 tablespoon of butter in a pan over medium heat. Sauté the finely chopped onion with a small pinch of salt until it becomes soft and translucent. If you’re using leftover corned beef, chop it into bite-sized pieces or blend it until it’s finely shredded. In a bowl, mix the sautéed onions, corned beef, and mashed potato until everything is well combined.
- After the dough has chilled, roll out half of it on a lightly floured surface to form the bottom of your pie. Carefully transfer it into a greased pie dish and prick the base with a fork to prevent bubbling. Blind bake the pastry for about 12 minutes, weighing it down with dried beans or pie weights to keep it flat.
- Once the base is ready, fill it with the corned beef mixture. Roll out the remaining half of the dough to create the top crust, sealing the edges thoroughly. Brush the top with the beaten egg mixture to achieve a lovely golden color while it bakes.
- Bake the pie for 35 to 40 minutes or until the top is golden brown and flaky. Allow it to rest for about 10 minutes before slicing so that the filling can set slightly, making it easier to serve.
Notes
Chill the ingredients for a flaky crust. Use leftover corned beef to save time and money. Don’t overwork the dough.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British