Corned beef pie is a delicious and inexpensive instant food dish. Line a pie or baking dish with shortcrust pastry and fill it with stir-fried vegetables and canned corned beef. Cover the top of the pie with a pastry sheet and bake until golden brown. This delicious pie goes great with grilled vegetables or lettuce!
Ingredients
Stuffing:
- 2 tablespoons (30 g) salted butter
- 300 slices of onion
- 230 gr diced carrots
- 125 gr celery slices
- 4 teaspoons (10 g) minced garlic
- 3 potatoes, peeled and cut into cubes
- 350 g corned beef
- 450 ml beef broth
- 2 teaspoons (10 ml) soy sauce
- 1 1/4 teaspoons (5 g) English mustard
- 1 teaspoon (2 g) ground black pepper
- 3 tablespoons (10 g) fresh parsley, finely chopped
Pastry:
- 2 1/300 g all-purpose flour
- 5 tablespoons (75 g) unsalted butter, cold
- 5 tablespoons (75 g) lard or white butter
- 1 pinch of salt
- 1 teaspoon (5 ml) white wine vinegar
- 4-6 teaspoons (60-90 ml) ice water, separated
- 1 egg, for greasing
- 1 teaspoon (5 ml) water, for spreading
For 4-6 servings
Step
Part 1 of 3: Making Pastry Dough
Step 1. Put flour in a bowl, add butter, lard and salt
Prepare a large bowl then pour 300 gr all-purpose flour. Add a pinch of salt, 5 tablespoons (75 grams) of cold unsalted butter, and 5 tablespoons (75 grams) of lard or white butter.
Variation:
If you like light pastries, you can place room temperature puff pastry sheets on the cooled filling instead of using shortcrust pastry dough.
Step 2. Mix the butter and lard with the flour until the mixture is crumbly
Use your hands to mix the butter, lard, and flour. Pinch and roll the flour with the fat until you don't see any lumps of fat and the mixture has a grainy texture like breadcrumbs.
If you don't want to use your hands, mix the flour with the fat using a pastry cutter
Step 3. Add 1 teaspoon (5 ml) of vinegar and 2 tablespoons (30 ml) of water
Place the vinegar in a bowl along with 2 tablespoons (30 ml) of iced water. Use a spoon, spatula, or fork to stir until the mixture absorbs the liquid. Then gradually add 2 to 4 tablespoons (30 - 60 ml) of water. After the dough is smooth, there is no need to add more water.
- The ice water will prevent the butter and lard from getting warm and making the dough tough.
- If you add too much water, it will be tough and hard to hold. That's why water is added little by little.
Step 4. Knead the dough then form a round, wrap it with plastic wrap
Press the dough with your hands so that it is round and then place it on a sheet of plastic wrap. Wrap the dough tightly so it doesn't dry out from the air.
Do not over-knead the dough so that the pastry is not hard
Step 5. Put the dough in the refrigerator for at least 1 hour
Place the rounded dough in the refrigerator and let it rest while you make the corned beef pie filling. If you want to make the dough in advance, you can leave it in the refrigerator for up to 1 day.
Leaving the pastry dough will soften the gluten in the pastry so that the skin is soft and crunchy
Part 2 of 3: Cooking Pie Stuffing
Step 1. Sauté the onions, carrots, celery, and garlic for 5 minutes
Melt 2 tablespoons (30 g) of salted butter in a large saucepan over medium-high heat. Then add 300 grams of chopped onions, 230 grams of diced carrots, 125 grams of sliced celery, and 4 tablespoons (10 grams) of chopped garlic. Stir the vegetables occasionally so they don't stick to the pan.
Cook the vegetables until they are slightly tender and the onions are translucent
Step 2. Add 3 diced potatoes and cook the vegetables for 5 minutes
Place 3 diced peeled potatoes in a saucepan and cook until slightly soft. Cut the potatoes into about 1.5 cm in size.
If you like, you don't have to peel the potatoes. This will make the appearance of the potatoes simpler. but will not affect the texture of the filling
Step 3. Add the corned beef, stock, soy sauce, English mustard and pepper
Open a 350 gram can of corned beef and put it in a saucepan. Stir until the corned beef is lumpy. After that, add 450 ml of beef stock, 2 teaspoons (10 ml) of soy sauce, 1 1/4 teaspoons (5 grams) of English mustard, and 1 teaspoon (2 grams) of ground black pepper.
If you don't want to use canned corned beef, you can make your own corned beef and 700g of shredded beef
Tip:
If you don't have English mustard, use regular mustard and add a little horseradish sauce, depending on how spicy you want the pie filling.
Step 4. Bring the stuffing to a boil and cook over low heat for 15 to 20 minutes
Cover the pot and cook the filling until it starts to boil. Then, use oven mitts to open the lid. Reduce the heat to medium heat, wait for the filling to burst into small pieces. Keep cooking the pie filling over low heat until the vegetables are all cooked through and most of the liquid has evaporated.
- Stir the stuffing occasionally so that it cooks evenly and doesn't stick.
- To test if the vegetables are tender, pierce the potatoes or carrots with a fork. If it can be pierced with a fork easily, it means the vegetables are cooked. If not, cook for another 2-3 minutes then test for doneness again.
Step 5. Turn off the stove and add the fresh parsley
Chop 3 tablespoons (10 g) of fresh parsley and add to the pastry filling. If you don't like the taste of fresh herbs for the filling, you can leave it out.
Step 6. Pour the filling into a bowl or saucepan and refrigerate for 20 minutes
The pie filling needs to be cooled before you bake the pie so that the butter on the pastry doesn't melt. Pour the pastry filling into a bowl or into a 25 x 30 cm baking dish then place in the freezer and let sit for 20 minutes.
Turn the filling over as it cools so it cools evenly
Part 3 of 3: Making and Baking Pies
Step 1. Preheat the oven to 200°C and beat the eggs with 1 teaspoon (5 ml) of water
Crack the eggs into a small bowl and pour in the water. Then, use a fork to beat the eggs until the water is combined. Set the spread from the eggs aside while you arrange the pie.
This egg mixture will be used for greasing the pastry. This spread will make the pastry a golden brown as it bakes
Step 2. Take out the pastry dough and prepare the pie pan
Remove the pastry dough from the refrigerator and open the plastic. Place the dough on a lightly floured surface and take out a 25 cm cake tin or 1.5 liter glass tin.
Step 3. Divide the pastry dough into two and then flatten one part with a thickness of 0.5 cm and form a circle
Use a pastry cutter or knife to divide the dough evenly in half. Set one part aside and use a rolling pin to flatten one part of the dough skin to a thickness of 0.5 cm.
Tip:
If your pan is square or square, flatten the dough into a square instead of a circle.
Step 4. Line a baking sheet with pastry dough then pour the cooled filling over it
Gently remove the skin mixture and place it on the bottom of the pie or glass pan. Press the dough until the bottom and sides of the pan are coated with pastry. Then, remove the cooled filling from the freezer and spoon onto the lined baking sheet.
Step 5. Brush the edges of the pastry with egg wash and roll out another portion of the pastry dough
Dip a pastry brush into the egg wash and then brush the edges of the dough that lines the pan. Then, roll out the remaining dough to a thickness of 0.5 cm.
Remember, make the top layer of dough the same size as the pan
Step 6. Place the pastry on top of the filling and pinch the edges to lock it in
Carefully transfer the flattened pastry dough over the filling until it is completely covered. Use a sharp knife to smooth the edges so the pastry doesn't stick more than 2 inches (5 cm) from the bowl or pan. Then pinch the edges to attach the two layers of skin dough.
Smeared egg smeared on the edges will make the top layer of dough stick to the bottom layer
Step 7. Brush the top of the pie with egg wash and make 3 to 4 slices on the top
Dip the brush in the beaten egg and apply to the surface of the pie. Then, use a sharp knife and carefully make 3 or 4 slices about 5 cm long on the top of the pie.
The slices serve as air gaps to allow steam to escape while the pie is baking
Step 8. Bake the pie for 45 to 55 minutes or until the top is golden brown
Place the pie in the preheated oven and cook until done until the pastry peels and looks browned. If the edges of the pastry look browning too quickly, cover it with aluminum foil loosely.
Since the pie filling is already done, you are actually baking the pie to set the pastry
Step 9. Remove the pie and let it rest for 15 minutes before serving
Once the pie looks flaky, gently remove it from the oven and place it on a rack to cool slightly. This helps the filling to solidify. Serve the corned beef pie hot, warm, or even cold. You can serve the pie with mushy peas or chickpeas.
Place the remaining pie in an airtight container and store in the refrigerator. Pies can last up to 5 days
Tips
- If you don't have time, buy ready-to-cook pie dough and line a pie or glass pan with it.
- If you prefer a smooth filling, puree the cooked vegetables before adding the corned beef.
