Description
A delightful dish that combines tender corned beef and creamy potatoes encased in a flaky pastry, perfect for family gatherings or cozy dinners.
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 (for brushing)
- Large dried beans (for weighing down pastry)
- 1 teaspoon oil
- 1 tablespoon butter plus more for greasing 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
- Add the flour and salt to a food processor. Cut in the cold butter until it resembles fine breadcrumbs.
- Gradually drizzle in the cold water until it forms a ball of dough. Wrap in plastic wrap and refrigerate for 30 minutes.
- Prepare the filling by chopping the corned beef and cooking the onions in oil and butter until soft.
- Mix the cooked onions with the corned beef and mashed potatoes until well combined.
- Preheat the oven to 400°F (200°C). Roll out the chilled dough and fit it into a greased pie dish.
- Blind bake the crust with dried beans for about 12 minutes.
- Remove the beans and fill the crust with the corned beef mixture. Roll out another piece of dough for the top crust.
- Brush the top with egg wash and seal the edges securely.
- Bake the pie for 35-40 minutes until golden brown.
- Allow to cool slightly before serving.
Notes
For added flavor, consider mixing in fresh herbs or cheese to the filling.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British