Corned Beef and Potato Pie Recipe
Old school British corned beef and potato pie, comfort food personified in individually presented shortcrust pastry wrapped pies, just add baked beans and you are done!
Servings 2 Servings
Calories 1221kcal
Ingredients
- 340 g Tin of Corned Beef 12oz
- 250 g Potatoes 1⅔ Cup
- 1 Small Onion 100g
- 1 Small Carrot 75g
- 1 tablespoon Cooking Oil
- 2 tablespoon Worcestershire Sauce
- ½ teaspoon Black Pepper
- Salt to taste
- 250 g Shortcrust Pastry 9oz
- 1 Beaten Egg
Homemade Beef Dripping Shortcrust Pastry
- 165 g Flour 1⅓ Cups
- 60 g Beef Dripping 4 tablespoon
- 20 g Butter 1 tablespoon + 1 teaspoon
- 50 ml Cold Water ~3 tablespoon + 1 Tsp
- ½ teaspoon Salt
Instructions
- If you are using homemade pastry, add the flour, salt, lard and butter to a food mixer and bring together.
- Pour the water for the pastry into the mixer little by little until it forms a ball. Remove the pastry and wrap it in cling film, and chill for at least 3 hours.
- Bring a medium pan (20cm or 8") of water to a boil and season generously with salt (1 teaspoon at least).
- Cut the potatoes into a 1cm (½") dice and parboil for 10 minutes.
- Cut the corned beef into a 1cm (½") dice.
- Peel and cut the carrot into a 1cm (½") dice.
- Heat a 30cm or 12" frying pan over a high heat, and when it is hot, add the oil.Fry the onion and carrots for 5-7 minutes until they begin to colour.
- Add the parboiled potatoes and fry for another 5 minutes.
- Remove from the heat and stir through the corned beef and Worcestershire sauce.
- Remove the pastry from the fridge and cut it in half, and then cut each half into ⅔ and ⅓ pieces. Place the pastry that you are not using in the fridge.
- Lightly flour your work surface and roll the larger piece of pastry out so that it is roughly a 20cm (8") circle and around 3mm thick.
- Gently line a 10cm or 4" pie dish that is 4-5cm (around 1¾" or 2") deep with this pastry, ensuring you have plenty overlapping the sides. Repeat with the second pie.
- Spoon in half of the corned beef mixture into each pastry-lined tin.
- Roll the remaining two pieces of pastry into a round shape large enough to seal the pie.
- Use your finger to run a little water around the edge of the pie dish, and then add the lid using either a finger or a fork to crimp the pie shut.
- Brush each pie with a little beaten egg and then cut a small cross in the centre of the upper crust.
- Finally, place in a hot oven at 200°C or 400°F and cook until nicely golden brown, which should take around 40-45 minutes.
Notes
Timings assume store-bought shortcrust pastry is used.
Nutrition
Serving: 1 | Calories: 1221kcal | Carbohydrates: 99g | Protein: 48g | Fat: 70g | Saturated Fat: 28g | Polyunsaturated Fat: 33g | Cholesterol: 335mg | Sodium: 2697mg | Fiber: 8g | Sugar: 28g
