The Perfect Pie Crust Corned Beef Pie
How to make a delicious corned beef pie with the perfect crust
Equipment
- Pie Mould Cutter
- Pastry Brush
- Stand Mixer with creaming beater attachment optional
- Baking trays
- Parchment paper
Ingredients
- 1500 g Plain Flour
- 1000 g Butter Cold Butter
- 1/2 tsp Salt
- 1 tbsp Green Seasoning Mix See recipe for Green Seasoning https://www.youtube.com/watch?v=hRhEXWwTg3k
- 2-3 tsbp Very chilled water add ice cubes to cold water to help chill it
- 2 x 340 g Corned Beef break up the corned beef
- 1 medium size Red Onion diced
- 1 medium size White Onion diced
- 1 tsp AVK 10 Spice Blend
- 2 tbsp Olive Oil
- 1 Egg Whisk egg with a splash of water
Instructions
- Sift the flour.
- Add the butter, salt and green seasoning to the flour.
- Mix all together using a stand mixer with the creaming beater attachment or using the finger tips to rub the butter into the flour.
- Add 1 tbsp of very chilled water to the mix. Mix and add extra water, adding a table spoon of water at a time, follow with mixing until the dough comes together into a ball.
- Divide the dough into 4 equal sizes, wrap each portion in cling film and refrigerate them whilst working on the pie filling.
- In a pan, heat up the olive oil and add in the diced onions and 10 spice blend. Saute until the onions start to soften up.
- Add in the corned beef, mix and then cover to seal in the flavours for about a minute. Stir and turn off the heat.
- Line some baking trays with parchment paper.
- Pre heat the oven to 180-200 Degrees Celsius.
- Bring out a portion of the refrigerated pie dough to work on.
- Dust a clean surface with flour and roll out the dough to 1cm thick.
- Using the pie cutter, cut out circular shapes for filling.
- Place the circular dough in the pie mould, add 1 tbsp of the filling. Press the dough together to form the beautiful shape. If not using a pie mould, use any round bowl to cut the dough into shapes, then use a fork to seal the edges of the pie with the filling.
- Place the pie on the lined baking tray. Using a fork, create incisions on top of the pie.
- Brush the pies with the egg wash.
- Repeat steps 10-14 until all the dough is used up.
- Bake the pies in the preheated oven. The pie is ready when it looks golden light brown.