CORNED BEEF & POTATO PIE
This recipe for Corned Beef & Potato Pie is very poignant, as it was my late father's favourite pie. Mum used to make it for him regularly and he always enjoyed it with homemade chips and baked beans. This pie recipe is simplicity itself, and it only has three main ingredients in it, apart from the pastry, that's corned beef, potatoes and onions. I made this with my own shortcrust pastry recipe last time, but puff pastry also works well, although my dad preferred a good buttery shortcrust pastry for pies and pasties, as do I. You can make one big pie with this recipe, or, you could make individual pasties if you and your family (or friends) are going out for a picnic, as they are easier to manage.
Provided by Karen Burns-Booth
Categories Pies
Time 50m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a 10"/23cm pie plate or a large baking sheet for pasties. Mash the potatoes with salt and pepper and then add the corned beef; mash them together and then add the fried onions. Roll out the pastry and line the pie plate with half the pastry, trim off the edges and save the excess pastry for decorations. Spoon the corned beef filling into the middle of the pastry, leaving about 1"/2.5cm border around the edge. Roll out the remaining pastry and cover the filling with the pastry, sealing around the edges with your thumb, or with a knife/fork. (You can brush some beaten egg on the border before sealing) Trim the edges and brush the beaten egg all over the pie crust, make two a cuts for air holes in the top and decorate with excess pastry if desired. Bake for 25 to 30 minutes, or until the crust is golden brown and crisp; serve warm or cold with vegetables, salad and assorted pickles and sauces. Shortcrust Pastry Recipe: 340g SR flour (12 ozs) 160g butter (6 ozs) cold water (to mix, about 30ml) pinch of salt Basic Shortcrust Pastry - my mum's recipe for shortcrust pastry which uses SR flour and not plain flour for a lovely light texture Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs. Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film. Turn dough on to a floured surface and knead lightly. Roll out and use as required.
Nutrition Facts : Calories 528 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 16 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 772 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CORNED BEEF AND POTATO PIE
My Nana's recipe for a deep filled pie
Provided by nataliehanif
Time 1h20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Grease 20cm by 20cm pie tin and preheat the oven to 180°C. Sift the flour into a bowl, add the salt, add the butter and lard, cut up and rub into the flour until it resembles breadcrumbs. Add very cold water, bit by bit, mixing with a knife, then bring it together with your hands till the pastry forms a ball, try not to add too much water, just enough. Cover in cling film and chill.
- Peel and chop the potatoes, put them in a large pan of water, add the vegetable stock cube and boil until tender, for approximately 20 minutes. Drain the potatoes and mash, add the knob of butter and plenty of salt and pepper, and the crumbled oxo cube and mix it all together.
- Saute the onions in the knob of butter until soft and then stir into the mashed potato. Chop the corned beef into small squares and stir it into the potato mix with a fork till all combined well. Take the pastry from the fridge and let it rest for five minutes before rolling it out. Roll out just over half of the pastry on a floured surface and line the bottom of the tin with it. (Roll out the remaining pastry for the top of the pie and leave to one side).
- Fill the pie with the potato and corned beef mixture. Wet the edge of the pie dish, lay on the lid, and with a sharp knife trim the pastry from around the pie. Knock up the sides of the pastry, press around the edge with a fork and crimp the edge of the pie with your fingers.
- Make slits in the top of the pie for the steam to escape. Make some pastry leaves with the spare pastry and decorate the pie. Brush the top of the pie with milk. Place the pie in the middle of the oven for about 40 minutes, but check after 30 minutes.
PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES
My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.
Provided by French Tart
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
- Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
- Serve hot with fresh green vegetables.
Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7
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