Corned Beef and Onion Pie

A hearty, traditional pie made with corned beef, root vegetables, and a golden buttery pastry crust.

Dinner Comfort Food Meat Pie Corned Beef

Estimated Nutrition

Calories

670.4

kcal / serving

4022.4 kcal total

Carbs

55.8g

per serving

334.8 g total

Fat

41.4g

per serving

248.1 g total

Protein

18.8g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Tomato Ketchup

Dairy

Butter

for the filling

175

Butter

cold, cubed, for the pastry

piece

Egg

free-range

GrainsCereals

300

Plain Flour

plus extra for rolling

Meat

340

Corned Beef

canned

NutsSeeds

pinch

Black Pepper

freshly ground

pinch

Sea Salt

OilsFats

Sunflower Oil

Vegetables

piece

Onion

sliced or chopped

stick

Celery

trimmed, peeled, and sliced

piece

Carrot

cut into 1cm dice

300

Potato

Maris Piper preferred, peeled and cut into 1cm dice

Method

Stir in ketchup and chunky pieces of corned beef.

Seal the edges, brush with egg, and bake on a tray for 40 minutes until golden-brown.

Fill the base with beef mixture and cover with the remaining rolled pastry.

Line a 23cm dish with one-third of the rolled pastry and brush the edge with egg.

Mix the egg with water and blend into the flour until a dough ball forms.

Melt 15g butter with oil in a pan and soften onion, celery, carrots, and potatoes for 15 minutes.

Pulse flour, salt, and 175g butter in a food processor until it looks like crumbs.

Preheat the oven to 190°C.

Season with pepper and cool for 20 minutes.