Easy Corned Beef Pasty
Easy Corned beef Pasty
You can make my delicious Corned beef Pasty very cheaply, and it will delight your friends and family. As well as getting the satisfaction of seeing your friends thoroughly enjoying their food, you will know that you've made them at a fraction of the cost of buying the inferior types at the supermarket and bakeries.
All you need for my basic corned beef pasties are a few potatoes, half an onion, one carrot, and half a can of corned beef. You can either make the pastry yourself by weighing 200 grams of flour, adding a pinch of salt, weighing 100 grams of cooking margarine or butter, or even a mixture of lard and margarine, then rubbing the fat and flour together until it becomes like crumbs, add a tablespoon of water and mix it together. That all takes time, so the easy alternative is to buy a pack of ready made pastry at the supermarket. A pack costs about £1 and you can make eight good sized pasties from it. Choose either puff pastry or shortcrust pastry for these easy corned beef pasties, but put the pastry in the fridge for about twenty minutes to keep it cold. This will avoid shrinkage.
Boil the potatoes and carrot until soft. Dice up the onion and drop it in the potato water for five minutes to soften. Allow the vegetables to cool. Dice up half a can of corned beef and add it to the cooled veg. Mix together, adding a little salt and pepper.
The pasty mixture
Prepare the pastry
Prepare the pasties
Take the pastry out of the fridge and roll it out. Cut around a side plate to form a circle and place some of the mixture on the centre. Don't overfill as the pastry will expand in the oven and the pasties will burst. Paint beaten egg around the edge of one half of the pasty and fold the other half over. Put the pasties on a baking tray ready for the oven, and paint them with beaten egg.
Ready for the oven
Bake these easy corned beef pasties in a pre-heated oven, Gas mark 6 or 200 degrees C for twenty to thirty minutes.