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Alright, don’t linger, let’s approach this cheat's corned beef pie formula with 14 components which are undoubtedly easy to acquire, and we have to process them at the very least through 7 measures. You should expend a while on this, so the resulting food could be perfect.
Ingredients for Cheat's Corned Beef Pie:
Need for For the Pastry:
Take 250 g for flour
Prepare 1 Pinch - salt
Prepare 55 g - butter, cold & cubed
Take 55 g for lard, cold & cubed
Give 1 for egg yolk
Make ready for For the Filling:
Provide 1/2 (1 pack) - frozen diced onions
You need 2 knobs for butter
Prepare 1 - small & 1 large tin of corned beef
You need 1 packet of frozen mashed potatoes
Take 1 splash milk
Prepare 1 tsp - white pepper & salt
Require 1 egg, beaten
Cheat's Corned Beef Pie process:
Add the flour, salt, butter, and lard to the bowl of a food processor, blitz a few times until the mix resembles breadcrumbs. Add the yolk and 1 tbsp of water, blitz again a few times until a dough starts to form, you may need a little more water. Tip the mixture onto a lightly floured surface and bring together with your hand, but do not kneed it, cover with cling film chill in the fridge for 30 mins.
Add the butter to a frying pan and heat gently, once melted add the onion and cook on low until the onion is soft and translucent, don't allow the onion to brown.
Microwave the mashed potatoes for 5-8 minutes, stirring every few minutes, once soft add the milk and butter. Chop up the corned beef and add it to the potato whilst the potatoes are still warm, it makes the mixture easier to combine. Add the pepper and salt, taste to check the seasoning. Then mix through the cooked onions.
Preheat the oven to 200C fan. Add a heavy-bottomed baking sheet to the oven to preheat. Roll out half the pastry large enough to cover the base and sides of a 9-inch pie tin. I like to push my pastry into the tin using a piece of wast pastry wrapped in cling film and dipped in flour.
Fill the pastry base with the corned beef filling, it should be slightly domed, brush around the edge of the cooked pastry with the beaten egg. Roll out the second piece of pastry and top the pie. Use your thumb to press the top layer of pastry onto the bottom of the pastry. Cut a small hole into the centre of the pastry to release the steam, then egg wash all over and sprinkle with sea salt flakes.
Place the pie in the oven on top of the preheated baking sheet. Bake for 15 minutes then lower the temperature to 150 fan for a further 20-25 minutes. Allow to cool completely and then refridgerate before slicing.
To decorate for halloween, I use Halloween cookie cutters to cut out shapes with left over pastry, then paint on the design with gel colouring diluted with a little water.
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