Years ago I worked with a guy whose favourite sandwich was corned beef and pickled beetroot. A dangerous choice when he wore a white shirt and fancy tie to work every day, but never once did I see him spill a drop of the purple juice.
And although I have no love of cold corned beef, the combination has stuck in my head and I have tried to recreate the flavours in a pie, where, to my mind, heat does such great favours to corned beef.
These quantities are for a 12" pie dish, which is a lot of pie - scale down if you are not feeding a crowd!
Shortcrust pastry made with 450g flour and 225g butter.
Chill in the fridge while you make the filling.
Chill in the fridge while you make the filling.
Heat the oven to 200ºC
Grease a 12" pie dish
1 onion, finely chopped
400g cooked potato, cubed
400g cooked potato, cubed
150g cooked beetroot, cubed (add more if you like and reduce the volume of potato)
2 pickled gherkins, finely chopped
600g corned beef, cubed
Mix all of the filling ingredients together in a large mixing bowl.
Roll out half of the pastry to fit the base of the pie dish, then pile the filling on top.
Roll out the rest of the pastry and use to cover the filling, crimping the edges to seal.
Brush generously with beaten egg yolk for a glossy, golden finish.
Pop it in the hot oven and bake for 40 minutes.
Netherton Foundry Shropshire 2020 ©
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