Kate’s Curried Corned Beef Pie
Paul Hollywood said when introducing this in the Cakes v Pies competition at Carfest North 2013 ‘what’s not to like!’The Pie got to the Final and came second.
Filling
- 2 large potatoes
- 2 large carrots
- 2 sticks of celery
- butter & olive oil
- 1 can of corned beef
- ½ jar of Perthshire Preserves Curried Tomato & Chilli Chutney
- black pepper to season
- paprika or any other piquant spice
- pastry of your choice – I prefer rich shortcrust (add some herbs or spices if you like) (made with 300g of flour)
Chop the vegetables into same sized pieces & sweat until soft, although add the carrot later as it should have a little bite. Add the cubed corned beef and the Curried Tomato & Chilli Chutney, pepper and paprika, give it a good old mash together. Allow to cool slightly.
Line a 9-inch pie plate or 8-inch sponge tin with 2/3rds of the pastry. Fill and then top with the remaining pastry. Glaze the pie with egg wash.
Put into the preheated (190C/375F/Gas 5) oven for about 40 minutes.
Brilliant, served either piping hot or cold on a Picnic or Buffet.