Corned Beef Pie

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ForgeCorvus
Posts: 3035
Joined: Fri Feb 08, 2013 11:32 pm

Corned Beef Pie

Post by ForgeCorvus »

Heres one I made earlier ;)
And, yes its a real pie.... It has both a top and a bottom :)

The store cupboard version can use dried and/or tinned veg

Corned Beef Pie
Serves 4/6.
You will need a 9 inch pie plate or WHY....... You could make it up as individual pies or pasties, but adjust cooking time.

16 oz shortcrust pastry*
Beaten egg or milk to seal and glaze

Fat for frying
1 medium Onion (chopped)
1 large Carrot (peeled and diced)
2 Celery sticks (if you like the stuff... I don't so missed it out)
1 large Potato ( 1/2 Cubed)
12oz Corned Beef (roughly cubed) I used a standard large tin.
9 fl oz Beef Stock (made up from a cube)
Worcester sauce (if you have it)

Fry Onion, Carrot and Celery until soft.
Add Potato and cook for another five or so minutes, then add Corned Beef.
Add Stock (and Worcester Sauce), bring to the boil and simmer until the veg is soft and the liquid is nearly all gone (you want a fairly dry mixture)
Allow to cool.

Preheat oven to 200 C (Gas mark 6)

Divide Pastry into 2/3rds and 1/3rd, roll out larger lump to line the plate and fill. Egg (or milk) wash the edge.
Roll out smaller piece for lid, lay over the top and seal (I just use my thumb, you can be as fancy as you like).
Pare off the edge, poke a couple of vents in the middle and egg (or milk) wash the pastry.
Bake for 30/35 minutes until golden brown.
Let it rest for 15 to 20 minutes before serving (it lets the filling firm up)

Good with beans, or cold the next day

*Short Crust Pastry.
2 parts flour to 1 part fat (butter, cooking marg or WHY) , mix until it looks like breadcrumbs then add just enough water to form a dough.
Let it rest a little while somewhere cool and work it as little as possible.
jennyjj01 wrote:"I'm not in the least bit worried because I'm prepared: Are you?"
Londonpreppy wrote: At its core all prepping is, is making sure you're not down to your last sheet of loo roll when you really need a poo.
"All Things Strive" Gd Tak 'Gar
jennyjj01
Posts: 3429
Joined: Sun Jun 04, 2017 11:09 pm

Re: Corned Beef Pie

Post by jennyjj01 »

ForgeCorvus wrote: Mon Jan 18, 2021 5:51 pm Heres one I made earlier ;)
And, yes its a real pie.... It has both a top and a bottom :)

The store cupboard version can use dried and/or tinned veg
Thank You ( I wish we had a button for that )

I think you just sorted out Friday's tea.
Graceful Degradation! Prepping's objective summed up in two words. Turning Disaster into Mild Inconvenience by the power of fore-thought

Not Feeling Optimistic. Let me be wrong
ForgeCorvus
Posts: 3035
Joined: Fri Feb 08, 2013 11:32 pm

Re: Corned Beef Pie

Post by ForgeCorvus »

jennyjj01 wrote: Mon Jan 18, 2021 6:47 pm
ForgeCorvus wrote: Mon Jan 18, 2021 5:51 pm Heres one I made earlier ;)
And, yes its a real pie.... It has both a top and a bottom :)

The store cupboard version can use dried and/or tinned veg
Thank You ( I wish we had a button for that )

I think you just sorted out Friday's tea.
Let us know how it goes for you.

I'm just starting my "Domestic God" foundation course, so stuff like making shortcrust pastry is brand new knowledge to me....... Is it weird that I could make gunpowder before pastry? :oops:
jennyjj01 wrote:"I'm not in the least bit worried because I'm prepared: Are you?"
Londonpreppy wrote: At its core all prepping is, is making sure you're not down to your last sheet of loo roll when you really need a poo.
"All Things Strive" Gd Tak 'Gar
jennyjj01
Posts: 3429
Joined: Sun Jun 04, 2017 11:09 pm

Re: Corned Beef Pie

Post by jennyjj01 »

ForgeCorvus wrote: Tue Jan 19, 2021 8:24 pm
jennyjj01 wrote: Mon Jan 18, 2021 6:47 pm Thank You ( I wish we had a button for that )

I think you just sorted out Friday's tea.
Let us know how it goes for you.
Plan forming.
I'm going to experiment with substituting in some dried and tinned stuff. Will probably try to make a corn(edbeef)ish pastie of some sort in the same session.
Currently researching shortcrust compromise recipes to use long term stash ingredients.
Either going to use oil, ghee or long life suet, which I'll be adding to stash.
So far, it looks like ghee is a no-go. But margarine seems to last a fair while and be a useful stash adjunct. If it's good enough for Paul Hollywood, it's good enough for me.
https://www.youtube.com/watch?v=9KAXaqeZ1_o

veg oil looks like it will work
https://thriftylesley.com/making-pastry-with-oil/
Graceful Degradation! Prepping's objective summed up in two words. Turning Disaster into Mild Inconvenience by the power of fore-thought

Not Feeling Optimistic. Let me be wrong