4 Corned Beef and Potato Pasties
How to make 4 irresistible Corned beef and potato pasties at home, full step by step instructions, from start to finish.
Ingredients
Method
- 500g / 18oz Puff Pastry
- 340g / 12oz Corned Beef (diced)
- 500g / 18oz Mashing Potatoes
- 100g / 3½oz Onion (diced small)
- Red & Green chillis (diced small)
- 2 Cloves of Garlic (diced small)
- 1 Egg (beaten for egg wash)
- 4g / ½tsp Salt
- 2g / ½tsp White Pepper
- Wash, peel and dice the potatoes into 2.5cm / 1in pieces, cover them with water, add a ½tsp of salt.
- Get them on the hob and boil for 15 minutes.
- Once boiled, drain and mash the potatoes.
- Add the diced onion, garlic, chillies and corned beef to the mash and thoroughly mix them in.
- Season well with salt and plenty of white pepper.
- Note: This is enough filling for 8 pasties, as it’s easier and cost effective to make this amount.
- Divide the filling into 8 equal parts, refrigerate 4 and freeze 4 for later use.
- Preparing the pastry:
- Roll out your pastry into a rectangle, that is 30 x 36cm / 12 x 14in, 3mm thick.
- Divide it into 4 pieces, 15x18cm / 6x7in.
- Place each pastry sheet on a slightly larger piece of parchment paper, stack them and refrigerate.
- Assembling the pasties:
- At this point, preheat your oven to, 170°C / 340°F / Gas mark 3.
- Take one sheet of pastry at a time from the fridge, keeping it on the parchment paper, if it has shrunk a little, gently roll it back to its normal length.
- Turn the pastry perpendicular to the paper (see the video).
- Add one of the 4 divided fillings to one side of the pastry, leaving a gap around the edge.
- Brush the egg wash all around all of the exposed pastry, fold the pastry over the filling, expelling any trapped air as you go.
- Brush the whole pasty with the egg wash then seal it around the edges using a fork.
- Using the paper, lift the pasty onto a non-greased large baking tray, repeat for the other 3 pasties.
- Using a sharp knife, cut 3 small vents in each one,.
- Place the tray in the preheated oven and bake for 30 minutes.
- Remove from the oven allow to cool, or serve straight away piping hot.
- Enjoy.
Equipment & products used in my kitchen and videos
Loose Base Fluted Pie Tin (23cm / 9in )
Original price was: £10.99.£9.99Current price is: £9.99.
Pie Making Bundle: Special Offer: Buy all 3 together: and Save £$£$£$
Original price was: £36.97.£29.99Current price is: £29.99.
Pro Food Homemade – Book 5: Tried & Tested Recipes not seen in any of my previous books.
Original price was: £10.99.£9.99Current price is: £9.99.
