Description
A delightful and comforting dish featuring corned beef and creamy mashed potatoes nestled in a flaky pastry crust.
Ingredients
Scale
- 3 cups (375 grams) plain/all-purpose flour
- 1/2 teaspoon salt
- 1 cup (226 grams) unsalted butter, cubed and kept cold
- 1/2 cup (118 ml) cold water
- 1 large egg beaten with a little milk
- Large dried beans for weighing down pastry
- 1 teaspoon oil
- 1 tablespoon butter plus more for greasing pie dish
- 1 cup (128 grams) yellow onion, finely chopped
- Small pinch of salt
- 3 cups (354 grams) corned beef (leftover or canned)
- 1 cup (240 grams) mashed potato
Instructions
- Add the flour and salt in a food processor, then the cold, cubed butter. Pulse until it resembles fine breadcrumbs.
- Drizzle in cold water until the dough begins to form a ball.
- Refrigerate the wrapped dough for at least 30 minutes.
- Heat oil and butter over medium heat and add onions with a pinch of salt. Sweat until soft and translucent (5-7 minutes).
- Combine corned beef, sautéed onions, and mashed potato in a bowl and mix well.
- Preheat oven to 400°F (200°C) and grease the pie dish.
- Roll out half of the chilled pastry and place in the pie dish, trimming excess.
- Blind bake for 12 minutes, then remove beans and bake another 5 minutes.
- Fill with the corned beef mixture and cover with the second half of the dough, sealing edges.
- Brush with egg wash and bake for 35-40 minutes until golden brown.
Notes
For best results, keep all ingredients cold and don’t overwork the dough. This pie can be made ahead of time and also frozen before baking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg