Corned Beef Pie
Halloween is much more widely celebrated these days than it was when I was a child, but my mother used to always decorate and make a special tea for us. One of the items on the menu was always guaranteed to be pasty or corned beef pie.
Corned beef pie is a staple in wales and pairs perfectly with proper chips and baked beans!
1 tin of corned beef
800g potatoes, peeled & chopped
1 onion finely chopped
Salt & white pepper
1. Boil the potatoes for 10-12 minutes, mash and season with white pepper and salt.
2. 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, add the onion to the potatoes.
3. Chop up the corned beef and add it to the potato whilst the potatoes are still warm, it makes the mixture easier to combine. Taste to check the seasoning.
4. Allow the mixture to cool, while you prepare the tin.
5. Preheat the oven to 180C. Roll out half the pastry, grease the bottom of a 9-inch loose bottom pie tin with a little Trex, then add the pastry, cut to size, then poke a few holes in the bottom with a form, line with a piece of greaseproof paper and add baking beans. Blind bake for 12-14 mins, the pastry should be cooked through but pale. Allow to cool.
6. Fill the pastry base with the corned beef filling, brush around the edge of the cooked pastry with the beaten egg.
7. Roll out the second half of the pastry, lay over the filling, press down the sides and cut to size, you can decorate the pie at this stage, then bake for 18-20 mins until the pastry to a golden brown. Delicious hot or cold.