Corned Beef Torta
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
6-8
ingredients
- 1 pastry for double-crust deep dish pie or 1 thawed phyllo pastry, for same
- 1 teaspoon oil
- 1 onion, minced
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (340 g) can corned beef
- 4 cups cooked peas
directions
- Preheat oven to 400*F.
- Line pie plate with pastry or phyllo.
- In small, non-stick skillet, heat oil over medium-high heat.
- Add onion.
- Cook, stirring, 7 minutes- or until onion is lightly browned.
- Stir in cinnamon, salt and pepper.
- In a large bowl, combine corned beef and peas, breaking up corned beef with a fork.
- Stir in onion mixture.
- Pour into prepared pie plate, Dampen edge of crust with water.
- Cover with top pastry or phyllo.
- Trim edges and flute.
- Cut steam vents in top.
- Bake 35 to 40 minutes until top is golden.
- Makes 6 to 8 servings.
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RECIPE SUBMITTED BY
An older gentleman who enjoys cooking and is currently exploring the tastes and cooking methods of Oceania, the East and the Orient.
I value time spent sharing food with friends. Is there a better feeling than the sublime mellowness and goodwill which, by candle-light, can blanket pleasant company at the end of a splendid meal?