Corned Beef Pie

This is a variation on what we in the UK tend to call Corned Beef Hash. This is made in the form of a shortcrust pastry pie.

My Grand Mother would make this every time that we came to visit as part of the Sunday teatime buffet. She would serve it cold alongside things like salmon sandwiches and sausage rolls.

It can be served hot too with vegetables and gravy. Chips or boiled potato can add to the plate too.

Ingredients

  • 300g/12oz can Corned Beef
  • 250g/½ lb savoury Shortcrust pastry
  • 500g/1lb Mashed potato
  • 1 medium onion
  • Salt
  • Pepper
  • Butter, Olive Spread or Olive Oil
  • Beaten Egg, Milk or Water to glaze

Method

  1. Roll out around one third of the pastry on a floured surface and use it to line a pie pan that has been greased with your choice of spread or oil.
  2. Chop the onion then fry in olive oil or spread until it softens.
  3. While the onion is frying, mash together the corned beef and the potato.
  4. Stir this mixture into the pan with the onions. Add salt and pepper to taste then mix well. Continue to cook for a few more minutes so that the hash is heated through.
  5. Spoon the mixture into the pastry-lined pie pan.
  6. Roll out the remainder of the pastry then use this to top the pie. Trim the edges of overlapping pastry then pinch the base and top together. You can use a fork for this or your fingers.
  7. Brush the top of the pie with either beaten egg, milk or water then bake in an oven heated to 180°C/350°F/Gas Mark 4 for 35-40 minutes. Fan-assisted ovens may vary so check your instructions.
  8. Serve straight from the oven as part of a hot dinner with a selection of steamed vegetables. potato and gravy. Alternatively, allow to cool and enjoy as part of a cold buffet meal which is equally delicious and how I used to eat it.

Notes

You may have noticed that this recipe can easily leave a reasonable quantity of pastry after creating the pie. Easy to deal with and no waste either.

Simply get all the leftover pastry and roll out into a circle the size of an ovenproof plate. Put onto said plate and make the whole darn lot fit so none of the pastry goes to waste.

Then spread with jam, marmalade or lemon curd and bake in the oven along with the pie.

You have a great Jam Tart from the leftovers.

Either serve as a pudding with custard or just cut into slices and eat when the mood fits.

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