Description
A delightful traditional dish filled with a hearty mixture of corned beef and creamy mashed potatoes, embodying comfort food.
Ingredients
- 3 cups (375 grams) plain/all-purpose flour
- 1/2 teaspoon salt
- 1 cup (226 grams) unsalted butter, cubed and kept cold until ready to use
- 1/2 cup (118 ml) cold water
- 1 large egg beaten with a little milk to brush on pastry
- Large dried beans for weighing down pastry
- 1 teaspoon oil
- 1 tablespoon butter plus more for greasing pie dish
- 1 cup (128 grams) yellow onion, finely chopped
- Small pinch of salt
- 3 cups (354 grams) corned beef (leftover roast corned beef or canned/tinned)
- 1 cup (240 grams) mashed potato
Instructions
- Begin by preparing the pastry. In a food processor, pulse the flour, salt, and cold butter together until the mixture resembles fine breadcrumbs. Gradually drizzle in the cold water until the dough begins to form into a ball.
- Wrap the formed dough in plastic wrap and chill it in the fridge for 30 minutes.
- While the pastry chills, prepare the filling. Blend the leftover corned beef until it reaches a fine consistency.
- Heat the oil and butter in a skillet, then sauté the chopped onions along with a pinch of salt until soft and translucent.
- Combine the corned beef, mashed potatoes, and sautéed onions in a bowl, mixing until well incorporated.
- Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish with butter.
- Roll out half of the chilled dough on a floured surface and fit it into the prepared pie dish. Line the crust with parchment paper and fill it with dried beans to prevent rising. Blind bake the crust for 12 minutes.
- Remove the beans and parchment, then return the crust to the oven for an additional 5 minutes to encourage a golden brown finish.
- Fill the crust with the corned beef and potato mixture.
- Roll out the second half of the dough and place it over the filling, sealing the edges securely.
- Brush the top with the beaten egg and milk mixture for a lovely golden finish, cut a small decorative shape in the center for ventilation.
- Bake the pie for 35 to 40 minutes, or until the crust is beautifully golden and flaky. Let it rest for about 10 minutes before slicing and serving.
Notes
Keep the butter cold for a flaky pastry and allow the dough to chill to prevent shrinking during baking. Generously grease the dish to avoid sticking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British