Corned Beef & Potato Slice

The Master Pie Maker

This Corned Beef & Potato Slice recipe is one from my cookery school days, now so long ago, it’s hard to believe I still use it on a regular basis. Instead of a tray bake, I sometimes make it into individual pasties (hand held pies, similar to a Cornish Pasty).

I personally enjoy it as main meal with some vegetables, however, in the summer it makes an excellent on-the-go snack, in a lunch box or in a picnic basket. I do quite a bit of fishing and two of may favourite things to take with me are this Corned Beef Slice and some Hard boiled Eggs with crusty bread & Butter.

Don’t forget, you can adjust the recipe size to suit the number of people you’re feeding near the top of the recipe.

Please Note:  This recipe uses canned corn beef not the kind you can buy fresh in the Deli.

This is the Brand I use

ou might like to try these other two Corned Beef Recipes

Corned Beef Pie

Corned Beef Hash

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5 from 4 votes

Corned Beef & Potato Slice

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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.

12

Cook ModePrevent your screen from going dark

Prep Time40 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Mains/Snack

Cuisine: British

Calories per Serving 147

Author: :Mr. Paul

Ingredients

Metric - US Customary

For the pastry:

• 240 g plain flour
• 60 g Lard
• 60 g butter
• 1 tsp salt
• 38 g cold water to mix approx

For the filling:

• 1 tin corned beef cut into cubes
• 4 potatoes medium size
• 1 onion medium size chopped
• 1 beef stock cube OXO or similar (dissolved in 2 tbsp boiled water)
• 3 tbsp tomato ketchup
• 3 teaspoons Worcestershire sauce
• ½ tin chopped tomatoes 390g tin
• 1 egg for egg wash

DISCLAIMER

I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.

Instructions

• For the pastry:
• In a mixing bowl, weigh out the flour, salt, butter and Lard.
• Rub the fats into the flour before adding the water to make a dough.
• Wrap in cling film and place in the fridge to rest for about 30 minutes.
• Whilst the pastry rests make the filling.
• For the filling:
• Wash the potatoes peel and, cut into chunks about 1 -2 cm and place in a pan of cold water. Add the onion to the potatoes and bring to the boil, then simmer till cooked but not mushy.
• Drain the potatoes and onion and return to the pan. Now add the corned beef, ketchup, chopped tomatoes and the dissolved beef stock cube.
• Mash the ingredients together but make sure you leave some lumps of potato for texture.
• Cover the filling and set aside to cool whilst you roll out the pastry.
• Preheat your oven to 200ºC/Gas 6 and Lightly oil a rectangular baking tray, (with a small lip round the edge..
• Take half of the pastry and roll it out to fit the tray, trim off any excess.
• Brush the pastry base with egg wash and prick all over with a fork and bake for 15 minutes to seal the base before you add the filling.
• Whilst the base is baking you can roll out the rest of the pastry for the top.
• Now you can add the filling and cover with the pastry lid. Crimp the edges with your fingers or a fork and prick the top several time with the fork, this will allow steam to escape and ensure a nice crispy top.
• Egg wash the top and bake for a further 30 minutes or until the top is a nice golden brown.

Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE

Category: Baking, British, Cuisine, Main Courses, Meat, Pies & Tarts, Recipes