Corned beef and potato pie
How to make a delicious Corned beef and potato pie, easy step by step instructions from start to finish.
Ingredients
Method
- The Pastry
- 340g / 12oz Plain or all purpose flour
- 85g / 3oz cold butter
- 85g / 3oz cold lard or shortening
- ½tsp / 4g Salt
- 115mls / 115g / 4 oz of cold water
- 1 small egg (wash)
- The filling
- 900g / 2lb Potatoes (suitable for mashing)
- 340g / 12oz tin of Corned beef
- 30g / 1oz Finely chopped spring onions
- ¼tsp / 1g White pepper
- ½tsp / 4g Salt
- Making the pastry:
- Add the flour, salt, cold butter and lard to a food processor, pulse until it resembles fine breadcrumbs, add the cold water, when the pastry forms into a ball it is done, this should only take about 45 seconds.
- Cut the pastry in half form each half into a puck shape, 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, then bring it all together into a doughball with your hands.
- Making the filling:
- Peel, cut, and wash the potatoes. Boil for 20 minutes.
- Dice the corned beef, and finely chop the spring onions.
- Once the potatoes have finished boiling, drain and mash (do not add butter).
- Place the corned beef, spring onions, salt and pepper in the mashed potatoes and roughly mix together with a fork, then finish them off with the masher until you have smooth mix.
- Preheat your oven to 190°C that’s 375°F or gas mark 5.
- Making the Pie:
- Roll each pastry big enough to fit the pie tin, (see video for rolling technique).
- Place the bottom pastry into the greased tin carefully pushing it down into the corners.
- Add the filling and level it off with a fork, try to dome the mixture so the middle is slightly higher than the edges, Brush water around edge of the rim before adding the top pastry.
- Crimp the edges together as shown in the video, (see video for crimping technique) trim off the excess pastry.
- Brush the top of the pie with the egg wash, prick in a few vent holes using a fork.
- Get the pie into the preheated oven and set the timer for 30 minutes, check when the time is up, if it’s a golden shiny brown it’s done, if it’s still a little pale give it another 5 minutes.
- Remove from the oven, let it relax for 10 minutes before serving.
- Enjoy
Equipment & products used in my kitchen
