St Patrick's Pie
photo by French Tart
- Ready In:
- pastry dough
- 220 g plain flour
- 1⁄2 teaspoon 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
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon sage
- 1 tablespoon Worcestershire sauce
- 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.
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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:-)
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