One of my all time favourite things to make is a corned beef pie. There's something really comforting about sitting in front of the telly on a chilly autumn night with a big slab of pie smothered in gravy. It just happens that Tom loves corned beef pie too which gave me the perfect excuse to go ahead and make it again. It also gave me the opportunity to use my gorgeous red polka dot pie dish that my friend gave me as a housewarming present! She even got me the matching jug which I love to use as a vase. What a star!
For the Short crust pastry
200g Unsalted Butter at Room Temp
400g Plain white flour sifted
Couple of tablespoons (very cold) water
Pinch of Salt
For the filling
1 tin corned beef
2 Large Baking potatoes
1 Onion Chopped finely
Squeeze tomato Puree
Salt and pepper to season
First of all make the pastry. Add the flour and butter (cubed) into the mixing bowl. With very cold hands gently rub the butter and flour together with light quick movements. DO NOT over mix or the pastry will become greasy. In the end the mixture should resemble breadcrumbs. Add a pinch of salt.
Slowly introduce the water a few drop at a time. Use a knife to cut the pastry with the water. Once the dough is starting to bind use your hands to mix and form a ball. Again don't over handle the pastry. Wrap in Clingfilm and chill for about 30 minutes.
Meanwhile, peel, dice and boil the potatoes, then mash. Fry off the chopped onions till soft. Add the corned beef, potato, onions and a squeeze of tomato paste into a bowl and mix, (tomato paste is optional but really yummy!) Season to taste.
Take your pie dish (mine is about 30cm diameter) and roll out a layer of pastry to cover the bottom and sides. Blind bake for 5 minutes or so to make sure you don't get a soggy bottom!
Fill the dish with the corned beef mixture.
I decided to use cute stars to make the topping for my pie (a tip I picked up from the lovely Briar Rose blog!) instead of a traditional flat top. It looks much more impressive!
Finally bake at 180 degrees for around 30-40 minutes or until the top in golden brown.