Corned beef and potato pie

hello again my name's John I'm a retired chef from the northeast of England in the UK and welcome to my latest video and in this one I'll be making another one of our customers favourites and it's this delicious and easy to make corned beef and potato pie you can view the ingredients list and full written method for this recipe on the recipe page on the channels website I'll leave a link in the description under the video or you can click on the I icon top right of the screen to take you directly to the recipe page before I go any further I'd like to give a quick shout out to this week's patreon and PayPal donators and they are Bryan Morris Rayford Humphrey Navy Mel Andrew West rich Linda tar own right Anita Lake andrea vitaly general scuttle and shane peck role thanks again guys I really do appreciate all your support and with that out of the way let's get on with today's recipe I'll start by greasing the pie tin and these are the dimensions of the type of tin I'll be using you can of course just use an ordinary dinner plate like this one now I'm using Lord to grease mind which is pure refined pork but in my case and if you don't use pearl products you can use butter oil or shortening but if you can use lard it is the best release agent okay it'll be a while before I need this tin like to keep mine in the fridge rather than let it sit around a warm kitchen I'll start the recipe by preparing the pie filling beginning with the potatoes I like to use the Morris pipe of variety here in the UK so wherever you live you want to use a potato that's suitable for machine right that's then peeled and cut I'll give them a quick wash and get them on the boil for 20 minutes right I'll get them on a medium heat and bring them up to boil and then I'll start the timer from when they start boiling there will be salt going into the filling when it's done so there's no need to add any self to the water okay while the potatoes are boiling I'll start the pastry I'm using my processor to make 9 it's much better and easier this way but if you wanna know how to make it by hand check out my chicken and mushroom pie video there'll be a link top corner of the screen first I liked the 340 grams that's 12 ounces of plain our all-purpose flour followed by the 85 grams that's 3 ounces of butter and the same amount of Lord or shortening and I'll give that a quick burst until it resembles fine breadcrumbs next to go in is the salt followed by the hundred and fifteen grams that's a hundred and 15 mils or four ounces of cold water it's important to get the correct amount of water so if you've got digital scales it solves more accurate to weird right I'll just let the Machine go but once it starts riding around a machine as you'll see then the pastries done and there it goes and in real time using the processor that only took about one minute and 20 seconds to make not only is it quicker to use a processor it's much better as it keeps everything cold and pastry likes everything cold all right I'll cut it in half wrap it in cling film and get it into the fridge for at least 30 minutes before using it and to remind you if you want to make this pastry by hand check out my chicken and mushroom pie video there's a link top right of the screen at the end of the video and also in the description box under the video okay back to the filling I'll start with dicing a 340 gram that's a 12 ounce of corned beef [Music] [Music] I've also finely chopped 30 grams that's one ounce of spring or green onions you can use ordinary onion but make sure it's finely chopped right the potatoes are done so I've drained and give them a quick mush [Music] don't add any butter to the mashed potatoes there's plenty of fat in the corned beef if you added butter it would become way too sloppy right i laughter diced corned beef and give it a quick mix in with the fork next add the salt followed by the white pepper and it's the white pepper that gives this corned beef and potato pie that great traditional flavor [Music] and finally in goes to finely chopped spring onions I'll give that a quick mix with the fork now time to get back in with the musher until you have a smooth run free filling [Music] right I'll get the lid on and allow it to cool down for a few minutes a good way to get the temperature down quickly is to float the pan in a sink of cold water that will bring it down to a usable temperature in only five minutes [Music] time to start rolling the pastry first thing to do is just the bench and the pin with flour if you're not familiar with rolling pastry this is something you need to practice up to get a feel for it the only thing I'll suggest is roll backwards and forwards in straight lines and turn the pastry 90 degrees [Music] once the pastry becomes too big to turn then turn the pin 90 degrees that should keep the pastry reasonably round check with you tin nutty pastries big enough then simply roll it onto the pin and roll it off the pin onto the tip make sure you took the PhD right down into the corners of the tin a little tip here for those with long fashionable nails make yourself a little ball of pastry dip it in flour and use that to push down into the corners right I've put that aside for a minute and quickly go through rolling out the top pastry for the pie [Music] okay that's the top ready to go time to pre-heat your oven to 190 degrees Celsius that's 375 Fahrenheit on gas mark 5 I'm set in mind 170 because my ovens fun assisted and it runs about 20 degrees hotter than indicated on the dial right everything is made and the pie is ready to put together place the filling in the base of the pie and even it out with a fork tried to dome a mixture so the middle is slightly higher than the edges [Music] to stick the top pastry on to the bottom brush water all around the edge of the base now unroll the top pastry over the pie and crimp the edges as shown [Music] cut off the excess pastry with a knife try not to waste any of your pastry trimmings they will freeze and it will go towards the base of your next pie now brush the whole of the surface with an egg wash and that is simply one egg beaten with a small whisk and this gives the finished pie color and a shine for the vent holes we always use a random fork pattern when making corned beef pie and we have other identify invent patterns for different pie fillings right all I gotta do now is get it into the preheated oven and set the timer for 30 minutes [Music] and while that's cooking I hope you don't mind if I give my very first recipe book a bit of a plug the book has lots of our favourite recipes from our kitchens in it and is available in the channels website shop along with loads of other equipment I use in the videos it's just another way you can support the channel there's only a limited amount of these books so if you want to get one as a Christmas present for someone please get your order in soon I leave a link in the description box below the video or just click on the I icon top right of your screen if you want to order a copy today okay times up and I'll get it out and onto a wire rack and allow it to cool before cutting a slice off and having the all-important taste test you can't serve this pie hot straight from the oven but it's always best to let it sit and settle for 10 minutes first my favourite way of having this pie is with chips that's fries mushy peas and lots of beef gravy or you can simply have it cold with a nice salad now this pie will yield eight good portions you can allow the pie to completely cool portion it and freeze these individually too so you'll have plenty in the freezer [Music] and here we go that pastry is light and buttery and the filling is absolutely gorgeous very tasty and that mild kick from the white pepper is just right so folks I hope you give that a try I'm pretty sure it'll get a big thumbs up from you and your family and once again please consider supporting my patreon appeal for as little as $2 per month or if you prefer you can make a one-off small donation using my PayPal page it really does go a long way towards ingredients and production costs as every penny pledge goes back into my videos and whether you've donated or not thanks again for your wonderful support in watching the channel well thank you again for watching please like share comment and subscribe by hitting the circle above if you do subscribe activate the bell icon next to the subscribe button on my channel page and by doing that you'll be automatically notified every time I upload a new video and in the meantime here's a few of my other videos and playlists that you may wonder watch so until the next time be safe in the kitchen and bye for now [Music]

Channel: John Kirkwood

Views: 193,836

Rating: 4.9264126 out of 5

Keywords: Corned beef and potatopie, Meat pie, Pastry, Flour, Eggs, Butter, Fat, Steak, kidney, Onions, Gravy, Lard, Cookery tuition, Homemade, Delicious pie, Crust, Pie crust

Id: eLuhyWWcElw

Length: 13min 55sec (835 seconds)

Published: Wed Nov 20 2019

Reddit Comments

[u/MeGrendel]

I love Corned Beef Hash, so this would be a treat.

Good Post, LordJim.

[u/happykitty3322]

I ate TWO meat pies last week. By myself. Back off ladies, I’m taken.

[u/Gerry1of1]

I saw this last fall and love the recipe. It's something I make for a cold winter weekend. Good stodgy british cooking. I double the corn beef but we all tweek recipes.

[u/Pinkminx2]

Nice..All the ingredients look simple. May have to give this one a try. Yum 😋