Description
A hearty and comforting British-style pie filled with tender corned beef, diced potatoes, and savory seasonings, all encased in a golden, flaky pastry. Perfect when served with baked beans or a side of greens.
Ingredients
Scale
For the Filling:
- 1 can (12 oz) corned beef, crumbled
- 2 medium potatoes, diced and boiled
- 1 small onion, finely chopped
- 1 small carrot, finely diced
- 1 tablespoon butter
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
For the Pastry:
- 2 sheets ready-made puff pastry
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the filling: In a pan, melt the butter and sauté the onion and carrot until soft.
- Combine ingredients: Add the corned beef, boiled potatoes, Worcestershire sauce, black pepper, salt, thyme, and garlic powder. Mix well and cook for 3 minutes. Remove from heat and let cool.
- Assemble the pie: Roll out one sheet of puff pastry onto a lined baking tray. Spoon the filling evenly over the pastry, leaving a small border.
- Seal the pie: Place the second sheet of pastry on top and crimp the edges to seal. Brush the surface with the beaten egg.
- Vent the pie: Cut a few small slits in the top to allow steam to escape.
- Bake for 30-35 minutes until golden brown and crispy.
- Serve warm with baked beans or a side salad.
Notes
- For extra crispiness, chill the assembled pie for 10 minutes before baking.
- Substitute shortcrust pastry for a more traditional texture.
- Leftovers can be stored in the fridge for up to 3 days and reheated in the oven.
