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.
