Saturday, 8 October 2011
Corned Beef Pie
We used to have it cold alongside fresh chips, fried eggs and beans. I used to put all four into a sandwich with a few pickled onions and tomato ketchup and then attempted to eat it before it disintegrated into a tasty mess.
This recipe is another way to use those forgotten tins in the back of the cupboard. It never lasted long once made and I have attempted to recreate it for you lot, due to not having the actual recipe it's from memory only. From the taste of it, I'm not far off.
I used a roasting tray for this about an inch deep and 29cm by 21cm
600g Plain Flour
few tbsp of cold water (enough to form a dough)
1 egg beaten (for the glaze)
1 and a 1/2 tin of Corned Beef
4-5 medium potatoes
Rub the lard and butter into the flour until the mixture resembles breadcrumbs
Add the water a tbsp at a time and mix with a knife and your hands until the mixture comes together into a smooth dough.
Wrap in clingfilm and chill for about half n hour.
Peel and chop the potatoes into chunks, boil in a pan of water until soft.
Transfer to a bowl and add the corned beef and plenty of black pepper, mash together using a potato masher.
Fry the onions gently until soft, try not to brown too much.
Leave to cool both to completely, otherwise soggy pastry beckons.
Grease your chosen pie dish or tray.
Divide the pastry into two and roll out to the desired length.
Place one half into the dish and press gently into the sides, trim off the excess pastry at the sides of the dish.
Add the onion in a thin layer, then add the mash and beef over the top, flatten down gently.
Place the other the half of the pastry over the top, trim off the excess and seal using a fork pressed gently all the way around.
Add any pastry decoration you like then brush liberally with the remaining egg.
Serve with onion gravy, fluffy mash and veg or simply have it cold with plenty of brown sauce.