CORNED BEEF PIE
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
- 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.
- Dice a large potato into sugar cube sized chunks, and boil in salted water for 5 minutes until just tender.
- Drain the potato in a sieve and then use the same saucepan to fry diced onion in a little vegetable oil.
- Mix the potato with the onion and allow to cool.
- Open your tin of corned beef and chop it into bite sized chunks. Mix with the onion and potato mixture.
- Preheat the oven to 180 fan or 190 otherwise / gas mark 6.
- Take your pastry out of the fridge and remove a third of the pastry and set it aside
- Roll out the larger piece of pastry to around 3mm thick circle, and use to line your pie dish.
- 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.
- Roll out the smaller piece of pastry to a circle and place over the top of the pie.
- 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.
- Make a hole in the centre of the lid for steam to escape.
- Brush the top of the pie with egg wash (optional).
- 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.
- Allow to cool slightly before removing from the pie dish.
- Serve warm or cold. Keeps in the fridge for 3 days. Enjoy your baking!