I have just finished baking my favorite pie for afternoon tea or perhaps to eat it for dinner … I have not decided yet… Catch up with some FB posting b’for I am going to catch a forth wink This is a classic recipe that I learned when I was a student in UK. Almost every family has its own version. Traditionally this pie made on an enamel pie plate, or old dinner plate, it is incredibly versatile and can be fancied up (!) by making it in a deeper pie dish (quantities adjusted accordingly), or even in a big tin for feeding larger numbers at buffets etc. As simple as this pie is, it is such a well loved one in my family. Not a gathering is complete unless we have a ‘corned dog pie’! Some families include carrot in their recipe, others tomato or brown sauce. This is my version that my family makes. The quantities below will make either a generous plate pie, or a standard Pyrex quiche dish pie. This pie is very easy to make … try out the recipe !!! ENJOY DROOLING RECIPES WITH TERRY!!! Traditional Corned Beef Pie Ingredients: o 1 tin Libby’s Corned Beef 340g (12oz) o 2 medium potatoes o 2 medium or 4 small onions o 2 tsp mixed herbs o 2-3 tsp dried sage o 1 packet of ready made short crust pastry o 1 egg to glaze Method: 1. First, peel and cut the potatoes into small pieces and then boil them. Dice the onions and add to the boiling potatoes to cook. 2. Cut the corned beef into chunks and add to a large mixing bowl. 3. When the potatoes are cooked drain and mash them with the onions. Add to the bowl containing the corned beef and mix everything together. The heat from the potatoes will soften the corned beef and make the mixing easier. Add the herbs and give it another good mix. I like my pie to taste quite herby so I’m generous with the herbs. If you prefer, just add a teaspoon at a time and taste, adding more until you like the flavor. 4. Roll out your pastry and line the plate or baking dish. Add the corned beef mixture to the dish and cover with a pastry lid. Brush with beaten egg and bake in a hot oven until the pastry is golden. 5. Serve pie cold or hot…
Posted on: Thu, 26 Sep 2013 06:20:03 +0000
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