Thursday, July 15, 2021



Corned Beef Pie is perfect served with fries and baked beans, with vegetables and gravy, to take on a picnic or just eat on its own.



For the pastry:

  • 1 pinch salt
  • cold water
  • 200 g butter
  • 400 g plain flour

For the filling:

  • 1 tsp vegetable oil plus extra for greasing the dish
  • 1 beaten egg to eggwash the pie (optional)
  • 1 medium onion
  • 1 tin corned beef 
  • 1 large potato 



Make Pastry:

  1.  Dice the butter and mix with the flour until it resembles breadcrumbs. Then add a small amount of ice cold water and mix until the pastry comes together. Form a ball, wrap in clingfilm, and pop in the fridge to rest.

The Filling:

  1. Dice a large potato into sugar cube sized chunks, and boil in salted water for 5 minutes until just tender.
  2. Drain the potato in a sieve and then use the same saucepan to fry diced onion in a little vegetable oil.
  3. Mix the potato with the onion and allow to cool.
  4. Open your tin of corned beef and chop it into bite sized chunks. Mix with the onion and potato mixture.
  5. Preheat the oven to 180 fan or 190 otherwise / gas mark 6.
  6. Take your pastry out of the fridge and remove a third of the pastry and set it aside
  7. Roll out the larger piece of pastry to around 3mm thick circle, and use to line your pie dish.
  8. Put the corned beef mixture into the pie case and flatten it down. Brush the edges of the pastry with a little beaten egg if you are using, or milk.
  9. Roll out the smaller piece of pastry to a circle and place over the top of the pie.
  10. Press down the top and bottom pastry so they are stuck together, and then crimp the sides shut with your fingers or the edge of a fork.
  11. Make a hole in the centre of the lid for steam to escape.
  12. Brush the top of the pie with egg wash (optional).
  13. Bake the pie at 180 degrees fan / 190 degrees without fan / gas mark 6, for around 45 minutes until the top and sides are golden brown.
  14. Allow to cool slightly before removing from the pie dish.
  15. Serve warm or cold. Keeps in the fridge for 3 days. Enjoy your baking!