Hairy Bikers Corned Beef Pie Recipes

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CORNED BEEF HASH RUSTIC PIE



Corned Beef Hash Rustic Pie image

This suppertime pie has all the yummies: homemade crust, seasoned potatoes, and lots and lots of corned beef and cheese. How could you not fall in love with it? I know we have. -Colleen Delawder, Herndon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 16

1-3/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 cup plus 2 tablespoons cold unsalted butter, cubed
2 to 4 tablespoons cold lager beer or beef broth
POTATOES:
2 medium red potatoes, cut into 1/4-in. cubes
1/2 teaspoon kosher salt
3 green onions, chopped
2 tablespoons unsalted butter, cubed
1 tablespoon stone-ground Dijon mustard
1/2 teaspoon pepper
RUSTIC PIE:
1/2 pound thinly sliced deli corned beef
1/4 pound sliced provolone cheese
1 tablespoon cold whole milk or heavy whipping cream

Steps:

  • Whisk flour, salt and sugar; cut in butter until mixture resembles small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., Meanwhile, place potatoes and salt in a small saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain. Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender and browned, 6-8 minutes. Remove from heat; cool., Roll dough between two pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 400°. Prick bottom and sides of crust with a fork; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly., To assemble the rustic pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture. Reroll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.

Nutrition Facts : Calories 356 calories, Fat 23g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 827mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.

CORNED BEEF HASH PIE



Corned Beef Hash Pie image

Corned beef hash pie. My grandmother used to make this all the time. It was so very good. A great way to get your kid to eat veggies. Quick and delicious.

Provided by C_Adkins

Categories     Savory Pies

Time 1h

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons butter
2 (15 ounce) cans corn beef hash
3 eggs
1/2 cup chopped onion
1 cup grated cheddar cheese
1 (16 ounce) can mixed vegetables
1/2 cup evaporated milk
1 tablespoon flour
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 375 degrees. Coat a 9 inch pie pan with butter. Mix hash and 1 beaten egg together. Press into prepared pie pan to form crust. Bake at 375 for 10 minutes. Saute onions in 3 tablespoons of butter. Layer cheese, onions and vegetables in crust. Beat together remaining eggs, evaporated milk, flour, mustard, garlic and pepper. Pour over mixture in crust. Bake at 350 degrees for 30 to 40 minutes until filling is set. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 359, Fat 24.4, SaturatedFat 14.1, Cholesterol 201.2, Sodium 508.1, Carbohydrate 18, Fiber 3.9, Sugar 3.9, Protein 17.4

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