Saturday 22 August 2009

Corned Beef & Potato Pie for the insomniacs :-)

When I think about my favourite comfort food, corned beef always springs to mind.

Whether it's the corned beef and potato squares I used to get from Peters Bakery when I was younger, the corned beef hash and fried eggs from Westway Diner, my favourite diner in NYC or the corned beef hash type stew my older sister makes for me sometimes, I just can't get enough!
Here is a simple recipe I made the other day because I was still jet lagged from honeymoon and woke up at 4am!

Mrs Hackneys Corned Beef & Potato Pie Recipe:

For the Crust:
8oz / 250g Plain Flour
4oz / 110g Cold Butter
4 - 6 tbs Cold Water
1 Egg & a splash of milk (for egg wash)

Filling:
1 x Tin of corned beef
Approx 6 potatoes (cubed, boiled and drained)
1 x beef stock jelly or cube
Salt & pepper
1 x Large Onion (diced)
Olive Oil
Worcestershire Sauce

Start with the pasty first because you will need to chill it before you use it. Rub the cold butter into the flour until it resembles breadcrumbs. Add in the water until it mixes to a soft but not sticky dough. Wrap it in cling film and put it into the fridge for at least 30 mins.

In the meantime, make the filling. Peel, cube and boil the potatoes. Set aside a third of them.

In a pan on low, add a splash of olive oil and throw in your onions. Cook for approx 10 - 15 minutes so that they slowly caramelise. Add in the tin of corned beef and the 2/3 thirds of potatoes. Mash with a potato masher until combined. In a cup, dissolve the stock jelly/cube (I like the knorr jelly stock pot ones) in about a 1/3 cup of boiling water. You don't want too much water otherwise the mix will be too wet and won't set. Pour into the corned beef and potato mixture and season well with salt and white pepper. Add a splash of Worcestershire sauce to taste. Add in the leftover potatoes that you set aside but be careful not to break them up as you want the pie to have some bite. Set aside to cool whilst you roll the pastry.


Prep the dish by rubbing butter all over it and then dust it with flour - this will prevent the pastry from sticking to the dish when it comes to cutting it. Roll out the pastry and cover the sides and the bottom of your pie dish. Prick all over with a fork. The dish size I used is approx A5 (half an A4 sheet of paper).

With the leftover pastry, cut into strips, cover with cling film and put in the fridge to keep cold whilst the base cooks. Luckily I got to use my new little pastry cutter that my hubby bought me on our honeymoon!

To make sure that the crust is cooked and not soggy, you need to 'blind bake' the pastry. Add a piece of baking parchment and pour in your baking beads (you can use rice, lentils or dried beans if you don't have these). Bake for approx 15 - 20 minutes until it's just nearly cooked but not brown yet.

Remove from the oven and leave to cool for 5 - 10 minutes before filling it with the corned beef and potato mixture.
Cover the top with the pastry strips and brush it with the egg wash.

Bake in a moderately hot oven (approx 220 c) until golden brown.


As you can see in the photo, I didn't have any eggs in at the time either so I just brushed with milk!
I like it served cold but my hubby likes it warm served with brown sauce!
Enjoy :-)

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Saturday 22 August 2009

Corned Beef & Potato Pie for the insomniacs :-)

When I think about my favourite comfort food, corned beef always springs to mind.

Whether it's the corned beef and potato squares I used to get from Peters Bakery when I was younger, the corned beef hash and fried eggs from Westway Diner, my favourite diner in NYC or the corned beef hash type stew my older sister makes for me sometimes, I just can't get enough!
Here is a simple recipe I made the other day because I was still jet lagged from honeymoon and woke up at 4am!

Mrs Hackneys Corned Beef & Potato Pie Recipe:

For the Crust:
8oz / 250g Plain Flour
4oz / 110g Cold Butter
4 - 6 tbs Cold Water
1 Egg & a splash of milk (for egg wash)

Filling:
1 x Tin of corned beef
Approx 6 potatoes (cubed, boiled and drained)
1 x beef stock jelly or cube
Salt & pepper
1 x Large Onion (diced)
Olive Oil
Worcestershire Sauce

Start with the pasty first because you will need to chill it before you use it. Rub the cold butter into the flour until it resembles breadcrumbs. Add in the water until it mixes to a soft but not sticky dough. Wrap it in cling film and put it into the fridge for at least 30 mins.

In the meantime, make the filling. Peel, cube and boil the potatoes. Set aside a third of them.

In a pan on low, add a splash of olive oil and throw in your onions. Cook for approx 10 - 15 minutes so that they slowly caramelise. Add in the tin of corned beef and the 2/3 thirds of potatoes. Mash with a potato masher until combined. In a cup, dissolve the stock jelly/cube (I like the knorr jelly stock pot ones) in about a 1/3 cup of boiling water. You don't want too much water otherwise the mix will be too wet and won't set. Pour into the corned beef and potato mixture and season well with salt and white pepper. Add a splash of Worcestershire sauce to taste. Add in the leftover potatoes that you set aside but be careful not to break them up as you want the pie to have some bite. Set aside to cool whilst you roll the pastry.


Prep the dish by rubbing butter all over it and then dust it with flour - this will prevent the pastry from sticking to the dish when it comes to cutting it. Roll out the pastry and cover the sides and the bottom of your pie dish. Prick all over with a fork. The dish size I used is approx A5 (half an A4 sheet of paper).

With the leftover pastry, cut into strips, cover with cling film and put in the fridge to keep cold whilst the base cooks. Luckily I got to use my new little pastry cutter that my hubby bought me on our honeymoon!

To make sure that the crust is cooked and not soggy, you need to 'blind bake' the pastry. Add a piece of baking parchment and pour in your baking beads (you can use rice, lentils or dried beans if you don't have these). Bake for approx 15 - 20 minutes until it's just nearly cooked but not brown yet.

Remove from the oven and leave to cool for 5 - 10 minutes before filling it with the corned beef and potato mixture.
Cover the top with the pastry strips and brush it with the egg wash.

Bake in a moderately hot oven (approx 220 c) until golden brown.


As you can see in the photo, I didn't have any eggs in at the time either so I just brushed with milk!
I like it served cold but my hubby likes it warm served with brown sauce!
Enjoy :-)

No comments:

Post a Comment