Cookbook:Corned Beef Pie
|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!
To serve between six and eight:
- Pre-heat 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
- Roll out 1/2 the mixture and use it to line a large flan or quiche dish
- Chop the onion
- Boil the potatoes
- Drain, add the butter and mash
- Add the chopped onion and corned beef
- Spoon corned beef mixture into the lined dish
- Roll the other 1/2 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.