I've never been a huge fan of corned beef, but in our house at the moment I'm living with a guy called Luke, who seems to accumulate the stuff. No joke, every time he goes home, he comes back with:
- Some crazy pasta in a bag thing
- Fray Bentos pies (do not eat these! They are one of the worst things to go in my mouth, ever)
- Big soup
- and you guessed it: Corned beef
So I was fishing through the cupboard and I noticed that it was becoming somewhat full of the nasty pies and tins of corned beef; having no desire to do anything about the former, I thought, what can I do with the pile of corned beef.
The only two things that came to mind were corned beef pie, or corned beef hash, and the hash option is no go, a pointless food in my opinion. An opinion contested most fiercely by Luke, none the less, I wasn't going to make it.
Pie it was.
So, step by step:
- Take 240g plain flour (though self raising will work, and gives a fluffier top), 60g of butter (or lard, I used butter), a tiny pinch of salt, and set aside a glass of cold water
- Mix the first three ingredients by rubbing the fat into the flour until you have a fine, breadcrumb like mixture.
- Slowly add a tiny amount of water, and mix, Repeat adding tiny amounts of water until the whole mixture comes together.
- Place the pastry in the fridge.
- Take 1 tin of corned beef, 1 medium onion, 2 medium potatoes, 2 small eggs, a tiny amount of salt, some pepper and some thyme and rosemary (the last 2 are not necessary, but by adding a scattering of each in you increase the flavour, use whatever is available).
- Peel the potato, then finely dice, do the same with the onion (the finer you dice, the more dense your pie will be).
- Extract the corned beef and mash it until there are no more large chunks.
- Beat the 2 eggs in a bowl.
- Mix the diced veg, corned beef, seasoning and about 3/4 of the eggs together, this is your filling.
- Set the oven at 200C and remove pastry from fridge.
- Split the pastry into 2 uneven parts, one slightly larger than the other, and roll out this larger half on a floured surface.
- Roll until you have enough to fit whatever pie dish you are using, grease the dish and place the pastry inside.
- Add all the filling into your base and squish down with a wooden spoon (or whatever you used to mix it, no point making more washing up).
- Roll out the second ball of dough into a top, but before placing on the pie, brush the top edge of the base with some of the remaining egg (helps the lid stick).
- Prick the pie with a fork, knife, whatever, and add random decorations if you wish.
- Chuck that bad boy in the oven for 30 minutes or so, basically until it looks done (golden brown on top is a good sign).
- Serve slices up with gravy, have it on its own, even eat it cold, so versatile...
Done, one pie, and because no recipe is complete without a photo of the food in question:
And yes, we wrote "pi" on top of it, we are physicists after all, you're lucky you didn't get a Schrodinger equation.