Corned Beef Pie
Corned beef pie is a traditional British pie. It can be eaten hot or cold, making it good for picnics and also as a 'winter warmer'. Allegedly in Australia, corned beef pie (generally made with potato and tinned corned beef) is one of the few exclusively and iconic British foods consumed at picnics and similar events, being almost unknown to any group except British ex patriots, being especially favoured by Scots!
Source and licence
"Corned Beef Pie" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Corned_Beef_Pie, revision 4523289), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Corned_Beef_Pie&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4523289
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 12 oz (340 g) self-raising flour
- 3 oz (85 g) lard
- 3 oz (85 g) margarine
- 1 large tin of corned beef
- 1 large onion, chopped
- 1 lb (450 g) potatoes
- 1 knob (1–2 tablespoons) butter
- Milk
Method
- Preheat the oven to 200°C (400°F, GM 6).
- Sift the flour into a bowl. Rub in the lard and margarine.
- Add enough water to bind the mixture into a dough.
- Roll out half the dough and use it to line a large flan or quiche dish.
- Boil the potatoes. Drain, add the butter, and mash.
- Add the chopped onion and corned beef.
- Spoon potato mixture into the lined dish.
- Roll out the other half of the pastry mixture.
- Lay it over the dish sealing at the edges, forming a lid to the pie.
- Cut some slits in the top of the lid. Brush with a little milk.
- Cook until golden brown (about 35–40 minutes).
- Serve with vegetables, gravy, chips, peeled plum tomatoes, waffles, anything you like really.