Corned Beef Pie

In this rich and hearty pie, corned beef, onions, tomatoes and potatoes are enclosed in a deliciously buttery short crust pastry.

For the best flavour, we need good quality corned beef for this recipe and here we’ve used Hereford Corned Beef, which we got from one of our partners ADK General Trading. We found it to be juicy, tender, packed with the delicious beefy taste and not that salty compared to the other corned beef brands out there.

Hereford Corned Beef is fully cooked and packed ready to serve. This means you can use it in so many things other than this pie, including sandwiches, tacos, salads and more. You can use the Gannamart App to get the Hereford Corned Beef or get in touch with ADK General Trading on their Viber hotline 736-3663.

Ingredients:

For the dough

• 200g flour
• 1/3 tsp. salt
• 80g unsalted butter (cold and cut into cubes)
• 9 tbsp. cold water (or as needed)

For the filling

• 1 small onion
• 1 large tomato
• ½ scotch bonnet pepper
• 2 tbsp. oil
• 280g boiled and mashed potatoes (3 small potatoes)
• 170g Hereford corned beef
• ¼ tsp. salt

Other ingredients

• 1 tsp. butter
• ½ cup shredded cheddar cheese
• 1 egg yolk
• 1 tbsp. full cream milk

Instructions:

1. Sift flour and salt into a mixing bowl. Add the butter to the flour (the butter needs to be very cold and cut into cubes. Popping the butter back into the fridge for around 5 minutes after cutting it into cubes can help with making sure it’s cold). Then using your fingers mix the butter and flour together until you have a mixture that resembles coarse breadcrumbs. 
2. Then add cold water into the flour and butter mixture gradually, a tablespoon at time while gently mixing and kneading. Carefully keep adding cold water until you can press the dough into a ball; it’s not going to be smooth though. Wrap the dough tightly with cling wrap and leave it in the fridge for 30 minutes.
3. Dice the onion and tomato. Slice the scotch bonnet pepper thinly.
4. Heat oil in a pan, add the onion and fry for 2 minutes or until the onions soften. Then add the tomatoes and scotch bonnet pepper and fry for an additional 2 minutes.
5. Add the mashed potatoes, corned beef and salt, and then cook for 5 more minutes. Have a taste and adjust the seasoning to your liking.
6. Preheat your oven at 190 degrees Celsius.
7. Coat an 8-inch pie dish or circular tray with butter.
8. When the 30 minutes is over, take out the dough from the fridge and divide it into two; one piece slightly bigger the other.
9. Take the bigger piece and roll it into a circle; aim for a diameter of around 10 inches. (You can roll it on a clean surface lightly dusted with flour or place the dough portion in between two sheets of baking paper and then roll. We recommend the baking paper method as it makes things so much easier. And also, rolling it is easier when you apply a little bit of pressure. Since there’s butter in the dough, it tends to crack when rolling if it gets too cold. So, you’ll have to watch out for this. If it starts getting cracked, just keep the dough at room temperature for around 5 minutes and then knead it a little to get it to soften. However, do note that putting the dough in the fridge is an important part of this recipe as you won’t be able to roll it at all if you don’t chill it in the fridge.)
10. Place the rolled-out dough in the buttered pan. It should be coming over the edges of the pan a little.
11. Next, place the corned beef filling on top of the dough in the pan and spread it nicely leaving an edge of around an inch. Then add the shredded cheese on top of the corned beef filling.
12. Then take the smaller piece of dough and roll it into a circle again. This time you can aim for a diameter of 8 inches.
13. Place the second piece of rolled out dough over the corned beef filling. Then fold the edges of the bottom dough over the edges of the top dough and press to seal. You can pinch the edges together or you can press down on the edges with a fork to make the edges look pretty. Using a fork, poke a few holes on the top of the pie so that the steam can escape while baking.
14. Make the egg wash by combining the egg yolk with milk and brush this mixture on top of the pie (you don’t have to brush all of it on top of the pie. Just brush enough to give it a nice thin coating).
15. Place the pan on the middle rack of the preheated oven and bake until it looks golden. For us this took 45 minutes. But do remember that oven temperatures differ.
16. When the pie is baked, take it out of the oven and let it cool down for around 15 minutes before slicing.