Corned Beef Pie
A comforting pie filled with savory corned beef and vegetables, encased in a flaky pastry, perfect for family dinners and gatherings.
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.
Notes
This pie is versatile and can be served warm or at room temperature. Enjoy with mashed potatoes or a salad.