Recipe by Tea Jenny
This is the pie we will be having on St patrick's day for dinner served with cabbage and lot's of gravy. However you can make it any time you like. You can put other things in it I sometimes put the cabbage on the top of the mix and just serve that with gravy. Also if you make your own pastry you can add some herbs, sage is a nice beefy one to add, the seasoning in this recipe is down to choice you may like to add more if you like things a bit more peppery. Note that cooking time does not incluede the boiling of the potatoes.
Top Review by French Tart
Delicious! I made these recipe into 4 pasties, as we are preparing for a long road trip and these will be our picnic fare on the way: I made a small sample one to rate and review, and the filling is amazing, so tasty! I used Fray Bentos tinned corned beef and leftover mashed potatoes. The pastry was SO short and crumbly, it was great! I used Trex and butter for a great flavour combination and I can report that this recipe makes 4 large or 5 medium sized pasties - an alternative to a large pie. Made for PAC Spring 2010, thanks TJ for a real British classic! FT:-)
- pastry dough
- 220 g plain flour
- 2.46 ml salt
- 50 g lard or 50 g solid vegetable fat
- 50 g butter
- approximately 4 tablespoons ice water
- 1 egg for egg wash
- 300 g potatoes, any kind will do
- 340 g corned beef
- 1 brown onion, roughly chopped
- 1.23 ml white pepper
- 1.23 ml salt
- 1.23 ml sage
- 14.79 ml Worcestershire sauce
Directions See How It's Made
- Peel potatoes and cut into cubes about 2 inches, and boil till fork tender but not mushy, drain and allow to dry off a bit you don't want them to wet, and set aside.
- Make pastry and put in the fridge for 20-30 minutes to rest.
- Heat the oven to 350f or 170c.
- Roll out pastry leaving enough aside for the lid between two sheets of greasproof paper and line a 8 inch pie dish with the pastry.
- In a bowl mix the cooled potato, diced cornbeef, onion and the seasonings together, turn over rather than stir to mix.
- put mix in the pie dish and roll out your lid as before wet the edge of the pie and crimp the edges together.
- whisk up the egg and gently brush over the top of your pie and cut two slits in the lid about 1/2 inch each, Ilike to grind a wee bit of sea salt on top.
- bake in the oven for about 20 -30 minutes or untill done.
- serve with steamed cabbage and good gravy and enjoy.