Hairy Bikers Corned Beef Pie Recipe
Corned beef pie is the perfect comfort food that brings both nostalgia and flavor to the table. The rich taste of corned beef melds beautifully with a medley of vegetables, all encased in a golden, flaky pastry. It’s a dish that evokes warmth and satisfaction, making it a favorite for many households and a fantastic option for gatherings and family dinners.
The Hairy Bikers’ Corned Beef Pie recipe delivers an exceptional balance of textures and flavors, ideal for those who appreciate hearty meals with a twist. With its combination of savory corned beef, tender vegetables, and buttery pastry, this dish is not only simple to prepare but also invites creativity. As you delve into this recipe, you will discover how accessible and fun it can be to create something so delicious and inviting straight from your kitchen.
Why make this recipe
Making a corned beef pie from scratch is an expression of love for cooking and a great way to bond with family and friends. The Hairy Bikers have mastered the traditional pie-making method, ensuring that every bite is a reminder of home-cooked goodness. Not only is this pie a means of using pantry staples, but it also allows you to exercise creativity by adjusting flavors and ingredients to suit your personal taste. The comforting nature of this meal is further amplified by the joy of bringing people together around the dinner table, sharing stories, laughter, and scrumptious slices of pie.
Additionally, this recipe is wonderfully adaptable, whether you need to cater to dietary preferences or use up leftover vegetables. With a straightforward approach, you will find the process both enjoyable and satisfying. Plus, the leftovers taste even better, making it a smart choice for meal prep, saving both time and effort on busy weekdays. Overall, it’s a delightful dish that can flexibly suit any occasion, inviting everyone to savor the goodness made with care.
How to make Hairy Bikers Corned Beef Pie Recipe
Making the Hairy Bikers’ Corned Beef Pie begins with preparing a savory filling. Start by melting butter with a splash of sunflower oil in a large pan over low heat, creating the perfect base for your vegetables. Once the butter is sizzling, introduce the chopped onion, sliced celery, diced carrots, and potatoes into the pan. Stir this mixture regularly, allowing it to cook for about 15 minutes until the vegetables soften and take on a bit of color, unlocking their natural sweetness.
Once your vegetable mixture is well on its way, it’s time to add the flavor punch with tomato ketchup and corned beef. Gently stir in the ketchup, then break the corned beef into chunky pieces, mixing it into the veggies. A bit of freshly ground black pepper should be added to taste; there’s no need for extra salt here, as the corned beef already contributes to the overall flavor. With the filling prepared, allow it to cool for about 20 minutes.
Next up is the pastry, which is what truly brings this pie together. Using a food processor, pulse the plain flour with a pinch of salt and the cold cubed butter until the mixture resembles coarse crumbs. Whisk the free-range egg with a tablespoon of cold water, then slowly pour most of the egg mixture into the food processor while it’s running, ensuring a dough just begins to form. Remove the dough from the processor, turning it lightly on a floured surface and bringing it together gently.
To assemble your pie, preheat your oven to 190 °C (375 °F). Roll out about one-third of the pastry to line a 23 cm (9 in) pie dish, ensuring to leave an overhang. Brush a light layer of the reserved egg wash around the edge to help seal the pie. Next, evenly spread the cooled filling into the lined dish. Roll out the remaining pastry for the top layer, placing it over the filling, pressing the edges to seal, trimming excess, and crimping the edges with a fork for a decorative finish. Don’t forget to brush the top with the remaining egg wash and cut a small cross or hole for steam to escape while baking.
Finally, place the pie on a baking tray and bake for approximately 40 minutes, or until the pastry is golden brown and the filling is hot throughout. Once out of the oven, let the pie rest for about 10 minutes before slicing, allowing the flavors to blend further.
Ingredients
- 15 g (½ oz) butter
- 1 tbsp sunflower (or olive) oil
- 1 large onion, chopped
- 2 celery sticks, peeled and sliced
- 2 medium carrots, cut into 1 cm dice
- 300 g potatoes (like Maris Piper), peeled and diced (~1 cm)
- 2 tbsp tomato ketchup
- 340 g can corned beef (about one can)
- Freshly ground black pepper to taste
- 300 g plain/all-purpose flour plus extra for rolling
- Pinch of sea salt
- 175 g cold butter, cubed
- 1 free-range egg
Directions
- Cook the veg mixture: Melt butter with oil in a large pan over low heat. Add onion, celery, carrots, and potatoes. Stir regularly and cook about 15 minutes until softened and beginning to colour.
- Add ketchup & corned beef: Stir in tomato ketchup then break corned beef into chunky pieces with a wooden spoon and mix into the veg. Season with black pepper (no salt needed). Remove from heat and let cool about 20 minutes.
- Make pastry dough: In a food processor, pulse flour, salt, and cold butter until crumb‑like. Whisk egg with 1 tbsp cold water. With processor running, slowly pour in most of the egg until dough just forms a ball. Turn out and bring together gently on a floured surface.
- Line the dish: Preheat oven to 190 °C (375 °F). Take about one-third of pastry and roll to line a 23 cm (9 in) pie dish, leaving excess overhang. Brush edge lightly with reserved egg wash.
- Fill the pie: Spread cooled filling evenly into the pastry-lined dish.
- Top layer & seal: Roll out remaining pastry to fit lid. Place over filling, press edges to seal, trim excess and crimp with fork. Brush top with remaining egg wash and cut a small cross or hole for steam to escape.
- Bake: Place the pie on a baking tray and bake about 40 minutes, until pastry is golden brown and filling is piping hot.
- Rest before slicing: Let the pie sit around 10 minutes before serving.
Time Breakdown
• Preparation Time: 30 minutes
• Cooking Time: 15 minutes
• Baking Time: 40 minutes
• Total Time: 1 hour 25 minutes
• Servings: 6
How to serve Hairy Bikers Corned Beef Pie Recipe
When it comes to serving the Hairy Bikers Corned Beef Pie, presentation and accompaniments can elevate the experience even further. As you slice into the pie, the golden crust should flake beautifully, revealing the rich and savory filling beneath. This dish pairs wonderfully with a side of freshly made mashed potatoes or a crisp green salad, balancing the richness of the pie with something light and refreshing.
Additionally, for those who enjoy a touch of comfort, a generous helping of homemade gravy can be drizzled over a slice of the pie. The warmth of the gravy seeps into the pastry, creating a delightful contrast in texture while enhancing the flavors. For a touch of brightness, consider a dollop of homemade chutney or tangy pickles on the side, adding a burst of flavor that complements the hearty filling beautifully.
This pie is also fantastic for a picnic or packed lunch, served cold or at room temperature alongside some crisp vegetable sticks or crispy potato chips. The versatility of serving options makes this dish suitable not only for cozy family meals but also for more casual gatherings with friends, ensuring enjoyment no matter the setting.
How to store Hairy Bikers Corned Beef Pie Recipe
Storing the Hairy Bikers Corned Beef Pie correctly is crucial to maintaining its flavor and texture. Once the pie has cooled completely after baking, it can be covered with plastic wrap or aluminum foil and stored in the refrigerator for up to three days. If you want to store it for a longer period, consider freezing it before baking. Wrap the unbaked pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. When ready to enjoy, you can bake it straight from the freezer; just make sure to add a few extra minutes to the baking time.
For those with leftovers after baking, slice the pie into individual portions for ease of serving. Reheat slices in the oven at a low temperature or in the microwave until heated through. To ensure the pastry remains flaky during reheating, avoid covering it in the microwave and opt for the oven when possible. Properly stored and reheated, the flavors will remain delightful, making it seem as though the pie was just freshly made.
Tips to make Hairy Bikers Corned Beef Pie Recipe
For an even more delightful experience with the Hairy Bikers Corned Beef Pie, consider a few tips to enhance your cooking process. First, be sure to chop the vegetables uniformly to ensure even cooking. This will allow every bite of your filling to have a balanced combination of flavors. If you prefer a more robust flavor in the filling, feel free to add herbs such as thyme or rosemary during the cooking process. These additions can infuse the pie with a lovely earthiness that complements the corned beef beautifully.
When making the pastry, always use cold butter and water. This will help create a flakier and lighter texture in the final crust. If you find that the dough is too crumbly, add a teaspoon of cold water at a time to help it come together without becoming overly sticky. Allowing the dough to rest for at least 30 minutes in the fridge will also help it relax, making it easier to roll out later.
Finally, give the top of the pie a good brushing with the egg wash before baking. This not only enhances the golden color but also adds a glossy finish that makes the finished pie look enticing. Don’t skip the steam hole; it prevents steam buildup while baking, ensuring a perfect crust. By considering these little details, you’ll elevate your pie-making skills and create a dish that your family and friends will rave about.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 400 kcal
• Protein: 12 g
• Carbohydrates: 30 g
• Fat: 25 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
FAQs
Q: Can I use fresh corned beef instead of canned?
A: Yes, you can use fresh corned beef, but you’ll need to simmer it until tender before incorporating it into the filling.
Q: Can I make this pie ahead of time?
A: Absolutely! You can prepare it a day in advance, keeping it wrapped and refrigerated before baking.
Q: How do I reheat leftovers without making the crust soggy?
A: Reheat slices in the oven at a low temperature, uncovered, to keep the crust flaky and maintain the pie’s texture.
Corned Beef Pie
Ingredients
For the Filling
- 15 g 15 g (½ oz) butter
- 1 tbsp 1 tbsp sunflower (or olive) oil
- 1 large 1 large onion, chopped
- 2 sticks 2 celery sticks, peeled and sliced
- 2 medium 2 medium carrots, cut into 1 cm dice
- 300 g 300 g potatoes (like Maris Piper), peeled and diced (~1 cm)
- 2 tbsp 2 tbsp tomato ketchup
- 340 g 340 g can corned beef (about one can)
- Freshly ground black pepper to taste
For the Pastry
- 300 g 300 g plain/all-purpose flour plus extra for rolling
- 1 pinch Pinch of sea salt
- 175 g 175 g cold butter, cubed
- 1 large 1 free-range egg
Instructions
Prepare the Filling
- Melt butter with oil in a large pan over low heat.
- Add onion, celery, carrots, and potatoes.
- Stir regularly and cook about 15 minutes until softened and beginning to colour.
Add the Corned Beef
- Stir in tomato ketchup then break corned beef into chunky pieces and mix into the veg.
- Season with black pepper (no salt needed) and let cool about 20 minutes.
Make the Pastry Dough
- In a food processor, pulse flour, salt, and cold butter until crumb‑like.
- Whisk egg with 1 tbsp cold water and slowly pour in most of the egg until dough just forms a ball.
- Turn out and bring together gently on a floured surface.
Assemble the Pie
- Preheat oven to 190 °C (375 °F).
- Take about one-third of pastry and roll to line a 23 cm (9 in) pie dish, leaving excess overhang.
- Brush edge lightly with reserved egg wash.
Fill and Seal the Pie
- Spread cooled filling evenly into the pastry-lined dish.
- Roll out remaining pastry to fit the lid, place over filling, press edges to seal, trim excess, and crimp with fork.
- Brush top with remaining egg wash and cut a small cross or hole for steam to escape.
Bake
- Place the pie on a baking tray and bake about 40 minutes, until pastry is golden brown and filling is piping hot.
Rest Before Serving
- Let the pie sit around 10 minutes before serving.
