Corned Beef And Onion Pie Recipes
PANACKELTY - MY GRANDMA'S BAKED CORNED BEEF AND POTATOES
My grandma's recipe, an easy and tasty way mid-week meal made with corned beef, potatoes and onions - simple and packed with flavour. Panackelty is a corruption of the word Pan Haggerty; Panackelty is a baked dish consisting of meat, usually corned beef, bacon or lamb chops, and root vegetables (mainly potatoes and onions) which is left to bake throughout the day in a pot on low heat. Originating in the Sunderland area of North East England, the dish was a favourite of working-class families and was traditionally eaten on Monday as the leftover meat and vegetables from the previous day's meal could be used. A local version of the popular dish of Shepherd's Pie or Cottage Pie. I have a vegetarian recipe for this recipe, Recipe #423399. Historical Note: The families of miners and shipyard workers would often prepare this meal as it could be slow cooked by a housewife during the day while she continued with other household tasks. A hungry worker coming home would also be especially satisfied with the high in fat and carbohydrate content of the dish. There are endless interpretations of the dish, with different families using different ingredients. Other popular panackelty concoctions will include bacon, sausages, black pudding, beef stock, and occasionally pork or lamb chops and additional vegetables such as carrots. The vegetarian version is called Pan Haggerty, and it is thought that the meat version is a corruption of that word.
Provided by French Tart
Categories Savory Pies
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Layer onions, corned beef and potatoes in an ovenproof dish, finishing with a top layer of potatoes, seasoning with salt and pepper between each layer. (My grandma used an old oval enamel dish). Pour over the oxo stock and cover with a lid or foil.
- Cook in the pre-heated oven, (Gas mark 5/190C/380F) for an hour, removing the lid/foil for the last quarter of an hour, continue baking until the potatoes are browned and cooked.
- Serve hot with fresh green vegetables.
Nutrition Facts : Calories 446.5, Fat 16.6, SaturatedFat 5.5, Cholesterol 83.5, Sodium 1287.3, Carbohydrate 53, Fiber 6.6, Sugar 4.1, Protein 21.7
CORNED BEEF & POTATO PIE
This recipe for Corned Beef & Potato Pie is very poignant, as it was my late father's favourite pie. Mum used to make it for him regularly and he always enjoyed it with homemade chips and baked beans. This pie recipe is simplicity itself, and it only has three main ingredients in it, apart from the pastry, that's corned beef, potatoes and onions. I made this with my own shortcrust pastry recipe last time, but puff pastry also works well, although my dad preferred a good buttery shortcrust pastry for pies and pasties, as do I. You can make one big pie with this recipe, or, you could make individual pasties if you and your family (or friends) are going out for a picnic, as they are easier to manage.
Provided by Karen Burns-Booth
Categories Pies
Time 50m
Number Of Ingredients 6
Steps:
- Pre-heat oven to 200C/400F/Gas mark 6. Grease and/or line a 10"/23cm pie plate or a large baking sheet for pasties. Mash the potatoes with salt and pepper and then add the corned beef; mash them together and then add the fried onions. Roll out the pastry and line the pie plate with half the pastry, trim off the edges and save the excess pastry for decorations. Spoon the corned beef filling into the middle of the pastry, leaving about 1"/2.5cm border around the edge. Roll out the remaining pastry and cover the filling with the pastry, sealing around the edges with your thumb, or with a knife/fork. (You can brush some beaten egg on the border before sealing) Trim the edges and brush the beaten egg all over the pie crust, make two a cuts for air holes in the top and decorate with excess pastry if desired. Bake for 25 to 30 minutes, or until the crust is golden brown and crisp; serve warm or cold with vegetables, salad and assorted pickles and sauces. Shortcrust Pastry Recipe: 340g SR flour (12 ozs) 160g butter (6 ozs) cold water (to mix, about 30ml) pinch of salt Basic Shortcrust Pastry - my mum's recipe for shortcrust pastry which uses SR flour and not plain flour for a lovely light texture Mix flour and salt in basin, rub in the butter until it resembles fine breadcrumbs. Using a knife to cut and stir, mix with cold water to form a stiff dough. Do not over mix, light of hand is best. Allow pastry dough to chill and "relax" for 30 minutes, in a fridge or a cool place, cover the bowl or put the pastry in some cling film. Turn dough on to a floured surface and knead lightly. Roll out and use as required.
Nutrition Facts : Calories 528 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 112 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 16 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 772 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CARAMELIZED CORNED BEEF
If you are tired of flavorless boiled corned beef, try cooking it in the oven. The key to this recipe is melting the fat and caramelizing the meat in the oven. As long as you are dragging out the slow cooker, you may want to cook an extra corned beef and potatoes to use for a second meal or corned beef hash.
Provided by mhonomichl
Categories Main Dish Recipes Beef Corned Beef Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Place corned beef in a slow cooker. Pour beef stock over corned beef and add enough water to raise liquid to within 2 inches of top.
- Cook on Low for 5 hours 15 minutes to 7 hours 15 minutes. Add potatoes to slow cooker and cook for 45 minutes.
- Preheat oven to 350 degrees F (175 degrees C) and set rack to center. Grease a roasting pan.
- Remove corned beef from slow cooker and blot dry with a paper towel. Strain potatoes from slow cooker using a slotted spoon, reserving liquid in slow cooker. Place corned beef, fat-side up, and potatoes, cut-side up, in the roasting pan; generously brush with olive oil.
- Cook in the preheated oven until outside of corned beef is caramelized and browned, 45 to 60 minutes.
- Place cabbage in the slow cooker; cook on Low until tender, 15 to 20 minutes.
- Slice corned beef and serve in roasting pan with potatoes. Strain cabbage and serve on the side.
Nutrition Facts : Calories 582.1 calories, Carbohydrate 58.6 g, Cholesterol 97.3 mg, Fat 26.9 g, Fiber 7.5 g, Protein 27.9 g, SaturatedFat 7.6 g, Sodium 1229.8 mg, Sugar 8.6 g
CORNED BEEF AND POTATO PIE
Recipe Main Dish Corned beef and potato pie - Recipe Petitchef
Provided by iloveflavourme
Categories main dish
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Boil your potatoes until very soft and mash when done. In the meantime, chop your onions and boil them until extremely soft and sweet.
- Line your baking dish with a sheet of pastry, cover with beans/cereals etc and bake in the oven for 20 minutes.
- Place your corned beef, mashed potatoes and cooked onions in a bowl and mix them all in very well. Add your Worcestershire Sauce and season to taste.
- Remove your pastry from the oven and pour the corned beef mixture into it.
- Cover with the second sheet of pastry, use a fork to make some incisions and spread the eggwash all over it.
- Bake in the oven on 180 degrees for 40 to 45 minutes or until golden brown.
CORNED BEEF AND ONION PIE
A delicious hearty pie easy to make.
Provided by maxvelocity64
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preparation method
- For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook over a low heat for about 15 minutes until the vegetables are softened and beginning to colour, stirring regularly. The carrots should retain a little bite.
- Add the ketchup and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables.
- Season with pepper – you shouldn’t need salt as the corned beef is fairly salty – and remove from the heat. Leave to cool for about 20 minutes.
- Preheat the oven to 190C/375F/Gas 5.
- To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture resembles breadcrumbs.
- Lightly whisk the egg with a tablespoon of cold water in a small bowl. Slowly pour all but one tablespoon of the egg mixture into the food processor with the motor running and blend until the mixture begins to form a ball.
- Turn the pastry out onto a well-floured work surface and bring it together into a ball. Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish or deep Victoria sandwich tin. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the reserved egg.
- Spoon the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the remaining pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork.
- Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 40 minutes or until the pastry is golden-brown and the filling is piping hot
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CORNED BEEF COTTAGE PIE - SEASONS AND SUPPERS
From seasonsandsuppers.ca
Estimated Reading Time 6 mins
- Make the Mashed Potatoes: Add peeled, cut potatoes (evenly sized) to a large pot of cold water. Add salt to the water. Bring to a boil over high heat and cook until potatoes are tender, 10-20 minutes, depending on the size of the potatoes.
- Meanwhile, heat milk and butter in a small saucepan over low heat until warm, then keep warm until needed.
- Drain then return potatoes to dry pot. Place over medium heat on the stove top. Add milk/butter mixture to the pot. Mash potatoes until smooth. *Add a bit more milk, if needed. Taste and add salt and freshly ground pepper, to taste. Cover and set aside (or cover and refrigerate if making ahead).
CORNED BEEF PIE – A WELSH CLASSIC (NEW RECIPE) - IT'S NOT ...
From itsnoteasybeinggreedy.com
Estimated Reading Time 6 mins
- If you are going to make your own pastry, do this first. Dice the butter and mix with the flour until it resembles breadcrumbs. Then add a small amount of ice cold water and mix until the pastry comes together. Form a ball, wrap in clingfilm, and pop in the fridge to rest.
- Dice a large potato (I don't bother peeling it) into sugar cube sized chunks, and boil in salted water for 5 minutes until just tender.
- Drain the potato in a sieve and then use the same saucepan to fry diced onion in a little vegetable oil.
CORNED BEEF PIE - WIKIPEDIA
From en.wikipedia.org
Main ingredients Corned beef, onion, potatoesType Savoury piePlace of origin United KingdomServing temperature Hot or cold
CORNED BEEF AND ONION PIE RECIPE | RECIPE | FOOD, …
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CORNED BEEF PIE RECIPE | FROM MY KITCHEN | FOOD - TRAVEL ...
From theguiri.co.uk
Estimated Reading Time 2 minsPublished 2019-06-05
- In a large mixing bowl, rub the flour and fat together between your fingertips until it resembles breadcrumbs, add the egg and a drop of milk to bind together to form a dough (alternatively throw all the ingredients in a food mixer and whizz).
- Nanna’s recipe: boil the potatoes and onion in a pan until tender. Drain and return to the pan. Add the corned beef and a knob of butter and mash together using a potato masher.
- Dust the worktop with flour and roll out two thirds of the dough, big enough to cover a dinner plate or small pie dish.
- Roll out the remaining pastry to form a lid. Wet the edges of the base with a little beaten egg or milk, lay the lid on top and seal with you finger or a fork.
CORNED BEEF PIE RECIPE | MUMSNET
From mumsnet.com
5/5 (2)Total Time 1 hr 20 mins
- Add the chopped tomatoes, crumble in the OXO cube, and add a splash of Worcestershire sauce. Stir well and continue to cook over a high heat.
- When bubbling, add the corned beef (either cut into cubes before adding to the pan or just break up in the pan), and stir thoroughly until it has broken down into the tomatoes.
- Continue to cook over a medium heat until most of the liquid has boiled off, so that it is quite thick and won't be too runny in the pie.
- Line your pie dish with pastry, scoop in the corned beef mixture and top the pie with another circle of pastry.
- Brush the top of the pie with beaten egg/ milk if you want a nice golden crust, and make a couple of slits in the centre of the pastry.
- The pie can be served warm, but tends to be a bit too sloppy for this. It is better served at room temperature.
HOW TO COOK CORNED BEEF & POTATO PIE - RECIPES AND TIPS TO ...
From farmison.com
Estimated Reading Time 2 mins
- Simmer the potatoes in lightly salted water with ½ the butter until tender, then drain & cool.
- Soften the onions with the remaining butter over a low heat until lightly caramelised, sweet & tender – this will take around 20 minutes, then gently mix through the potatoes.
- Line a pie dish with two thirds of the pastry – 5mm thick overlapping the rim, then fill with the chilled corned beef mix.
- Egg wash the edges of the pie rim then top with the remaining pastry again rolled 5mm thick sealing the edges together then trim with a sharp knife leaving a tidy edge using the back of a fork to crimp the edges.
- Finally insert the tip of a knife 3 times in the centre so steam can be released as the pie cooks.
- Bake in a pre heated oven at 170°C for fan assisted or 190°C for ovens without a fan (gas 5) for 40–45 minutes, checking after 30 minutes until golden brown.
CORNED BEEF PLATE PIE RECIPE - BBC FOOD
From bbc.co.uk
- To make the pastry, put the flour into a bowl and mix in the salt. Add the butter and lard and rub into the flour with your fingertips until the mixture resembles fine breadcrumbs.
- Using a table knife, work in just enough cold water to bring the pastry together (4–6 tablespoons). When the dough begins to stick together, use your hands to gently knead it into a ball.
- Heat the oil in a large frying pan over a medium-low heat. Add the onion, carrot and celery and cook gently for 5–10 minutes, or until soft but not coloured.
- Add the potato and cook for another five minutes. Stir in the corned beef, making sure it’s evenly distributed.
- Add the bottled sauce, pour over the stock and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated.
- Taste and add salt and pepper if necessary, then tip into a bowl and leave to cool completely.
- Preheat the oven to 200C/400F/Gas 6 and have ready a 23cm/9in metal pie plate.
- Divide the pastry into two pieces – roughly two-thirds and one third. Lightly flour your work surface and roll out the larger piece to a 2–3mm thickness.
- Stir the chopped parsley into the filling. Spoon the filling into the pastry-lined dish (if it’s very wet, keep some of the liquid back to serve as gravy).
- Crimp the edges together with a fork, or your fingers, then trim away the excess pastry neatly. Brush with beaten egg and make a couple of holes in the top to let the steam out.
CHEAT'S CORNED BEEF PIE RECIPE BY KATIE DAVIES - COOKPAD
From cookpad.com
- Add the flour, salt, butter, and lard to the bowl of a food processor, blitz a few times until the mix resembles breadcrumbs. Add the yolk and 1 tbsp of water, blitz again a few times until a dough starts to form, you may need a little more water.
- Add the butter to a frying pan and heat gently, once melted add the onion and cook on low until the onion is soft and translucent, don't allow the onion to brown.
- Microwave the mashed potatoes for 5-8 minutes, stirring every few minutes, once soft add the milk and butter. Chop up the corned beef and add it to the potato whilst the potatoes are still warm, it makes the mixture easier to combine.
- Preheat the oven to 200C fan. Add a heavy-bottomed baking sheet to the oven to preheat. Roll out half the pastry large enough to cover the base and sides of a 9-inch pie tin.
- Fill the pastry base with the corned beef filling, it should be slightly domed, brush around the edge of the cooked pastry with the beaten egg. Roll out the second piece of pastry and top the pie.
- Place the pie in the oven on top of the preheated baking sheet. Bake for 15 minutes then lower the temperature to 150 fan for a further 20-25 minutes. Allow to cool completely and then refridgerate before slicing.
- To decorate for halloween, I use Halloween cookie cutters to cut out shapes with left over pastry, then paint on the design with gel colouring diluted with a little water.
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