Corned Beef Pasties Recipes Recipes Recipe Cards

CORNED BEEF PASTIES

Steps:

• Peel and cut up potatoes and boil until soft.
• Finely dice them and finely dice the corned beef.
• Heat the butter in a frying pan until melted and add the corned beef and potato. Warm through for 5-10 mins and then mash up. (Roughly. You do not need it completely smooth! Can leave it as a chunky as preferred)
• Add salt and pepper and leave to cool.
• Preheat the oven to 200degrees.
• Roll out the pastry to approx 2mm thickness.
• Cut around a small side plate or saucer (approx 6").
• Fill one half of the circle with the mixture leaving a margin around the edge.
• With a pastry brush paint egg around the margin and close the pasty by folding the other half of the circle over.
• Seal shut by crimping (pushing down with your finger tips) all the way around the edges.
• Place the finished pasty on a lined baking tray and brush the top with more egg.
• NB: You do not need to prick holes.
• I have been told you can't re-roll puff pastry, but I can't see waste, so I did and it all turned out fine! So, repeat as many times as you can and then scrunch all your leftovers together, re-roll and cut out as many more as you can! I managed 10, depending on the size of your cut outs you may get more or less.
• Bake until golden brown (approx 20 mins) and then leave to cool on a wire rack.
• These are just as yummy cold the next day as they are warm, fresh from the oven!

CORNED BEEF PASTIES

Steps:

• For the pastry.
• In a large mixing bowl stir together thoroughly the flour and the salt.
• With a pastry cutter cut in the shortening till the mixture resembles coarse crumbs.
• Using the 7-8 T.
• ice water gradually all to dry ingredients, 1 T.
• at a time, tossing the ingredients with a fork till the mixture holds together.
• Form into a ball.
• If desired, cover and chill the dough 1 hour.
• Meanwhile, prepare the meat-vegetable filling.
• Peel and coarsely chop the potatoes.
• In a bowl combine the cubed corned beef, chopped potato, cubed turmip or carrot, onion,, salt and pepper.
• Set aside.
• Divide the dough into five equal portions.
• On a lightly floured surface roll out each portion of dough to a 9 inch circle.
• Place about 1 cup meat vegetable filling on one half of each circle of dough; fold the pastry over the filling to make a half circle.
• Using tines of a fork, seal the pastry edge.
• Cut slits in the pastry for escape of steam.
• Carefully transfer pasties to an ungreased baking sheet.
• Bake pasties at 400 degrees till golden brown about 45 minutes.
• If desired, in a small sauce pan combine 1/2 cup ketchup with 1/4 cup water, heat through.
• Serve with the pasties.

SPAGHETTI WITH CORNED BEEF

Steps:

• Dissolve bouillon in boiling water. Cut spaghetti noodles in half and add to boiling water until done.
• Over medium heat empty can of corned beef onto a skillet. Add spaghetti sauce to meat. Stir until heated; corned beef will come apart and a thick sauce will form. If desired, add Italian seasoning, garlic powder, dry onion, or any other spices.
• Once noodles are done, drain and combine with corned beef sauce.

CORNED BEEF HASH CAKES

Steps:

• Heat oil in a large skillet over medium heat. Fry onion in oil until translucent. Transfer to a medium bowl, and mix with mashed potatoes and corned beef. Season with salt and pepper. Form into 8 patties. Fry patties in the skillet over medium-high heat until golden brown on both sides.

BERYLS CORNED BEEF PASTIES

Steps:

• peel potatoes,turnip and onion
• cut up corned beef into bite size pieces (it will shrink) place in bowl
• put potatoes, onion and turnip into bowl mixing together
• Roll out pastry to size.
• Add amount of ingredients wanted, add seasoning.
• Use beaten egg to seal edges and cover pastry