Corned Beef Pastie – profoodhomemade

How to make corned beef and potato pasties, simple step by step instructions, from start to finish

Ingredients

The Pastry:

The Filling:

Add the flour, salt, cold butter and lard to a food processor, pulse until it resembles fine breadcrumbs, slowly add the cold water to the processor while it’s running, when the pastry forms into a ball it is done, this should only take about 45 seconds.
Cut the pastry into 4 equal pieces, and form them into a puck shapes, wrap in plastic wrap and place in the fridge for at least 30 minutes or until needed.
To make the pastry by hand: add the flour, salt, cold butter and lard to a bowl, rub the ingredients together until there is no more lumps of fat, form a well in the middle add the water and cut it together using an ordinary dinner knife.
Add all of the filling ingredients to a bowl and mix until everything is combined.

Add salt and white pepper to taste.
Divide the filling equally into 4 and refrigerate until it stiffens, and is easier to handle.
Roll each pasty piece into circles, approximately 4 mm thick and 18cm / 7” in diameter, you can use a small plate or bowl cut perfect circles.
Place each piece of filling on one side of each of the pastry circles, leaving shy of the edges.
Brush the egg wash all around the edge of the pastry and fold it over forming a pasty shape.
Gently press down and crimp the edge of the pastry together.
Place all 4 pasties on a greased baking tray, you can also line the tray with parchment paper if preferred.
Preheat your oven to 160°C that’s 320°F or gas mark 3.
Coat all 4 pasties with the egg wash, and pierce 2 or 3 small vent holes in the top of each pasty.
Place the tray in the middle of the oven and bake for 40 minutes.
Remove from the oven and allow the pasties to settle for 5 minutes on the tray, and then carefully transfer them off the tray and onto a wire rack allow to cool or serve them hot.
Enjoy.