Corned Beef Pâte Recipes
CORNED BEEF PASTIES
Flakey, golden pastry with a smooth but flavour full filling and so easy to make!
Provided by charl91
Time 40m
Yield Makes Pasties
Number Of Ingredients 8
Steps:
- Peel and cut up potatoes and boil until soft.
- Finely dice them and finely dice the corned beef.
- Heat the butter in a frying pan until melted and add the corned beef and potato. Warm through for 5-10 mins and then mash up. (Roughly. You do not need it completely smooth! Can leave it as a chunky as preferred)
- Add salt and pepper and leave to cool.
- Preheat the oven to 200degrees.
- Roll out the pastry to approx 2mm thickness.
- Cut around a small side plate or saucer (approx 6").
- Fill one half of the circle with the mixture leaving a margin around the edge.
- With a pastry brush paint egg around the margin and close the pasty by folding the other half of the circle over.
- Seal shut by crimping (pushing down with your finger tips) all the way around the edges.
- Place the finished pasty on a lined baking tray and brush the top with more egg.
- NB: You do not need to prick holes.
- I have been told you can't re-roll puff pastry, but I can't see waste, so I did and it all turned out fine! So, repeat as many times as you can and then scrunch all your leftovers together, re-roll and cut out as many more as you can! I managed 10, depending on the size of your cut outs you may get more or less.
- Bake until golden brown (approx 20 mins) and then leave to cool on a wire rack.
- These are just as yummy cold the next day as they are warm, fresh from the oven!
CORNED BEEF
For flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.
Provided by Alton Brown
Categories main-dish
Time P10DT3h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
CORNED BEEF ON TOAST
This creamy corned beef recipe is easily transformed into a delicious appetizer when served on toast triangles or used as a dip for bread sticks and cheeses. The amount of beef may be doubled.
Provided by Amy
Categories Appetizers and Snacks Meat and Poultry Beef
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan over medium heat, melt the butter. Stir continuously while adding the flour and milk. Continue stirring until the mixture thickens slightly. Place the corned beef into the mixture and, stirring continuously, cook five minutes, or until the beef is hot.
Nutrition Facts : Calories 223.1 calories, Carbohydrate 7.3 g, Cholesterol 53.2 mg, Fat 16 g, Fiber 0.1 g, Protein 11.8 g, SaturatedFat 7.5 g, Sodium 1204.6 mg, Sugar 4.3 g
CORNED BEEF PâTE
Provided by Craig Claiborne
Categories easy, quick, appetizer
Time 10m
Yield Six small servings as an appetizer
Number Of Ingredients 4
Steps:
- Put the corned beef into the container of a food processor and blend thoroughly.
- Add the creme fraiche and mustard and blend thoroughly. Spoon the mixture into a small crock or individual ramekins and smooth over the top. Serve with Melba toast.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 7 grams, Fat 6 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 3 grams, Sodium 252 milligrams, Sugar 0 grams, TransFat 0 grams
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5/5 (1)Total Time 10 minsCuisine CaribbeanCalories 59 per serving
- Prepare the Onion (1), Habanero Pepper (1), Tomato (1), Scallion (1), and Bell Pepper (1/4). Normally bell peppers and scallions are not used like this in its original form is very rustic, but using up the stuff you have in the fridge when you cook reduces waste.
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- Serve with sliced cucumber on the side and some rice. This can also be enjoyed on sandwiches, as a topping for crackers, roti, sliced bread.. even stuffed in pitas.
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- 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.
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