00:06hello there folks how are you it's lovely to see you as usual and a very warm welcome back to
00:12what's for tea i hope that i find you very well and thank you for coming over just to check
00:17out
00:17this very easy and quick recipe for corned beef and potato pie now i'm going to be using ready
00:23made pastry because it makes this really really quick to make but if you prefer to use your own
00:28pastry then obviously use that you know it's up to you but i am using shop bought pastry because i
00:34hate
00:34making pastry and like i said it just cuts the time in half if you've got a can of corned
00:40beef a few
00:40potatoes and some pastry you're good to go you can knock this up in no time and you've got yourself
00:45a wonderful family meal so i've got some spring onions some mustard an egg a can of corned beef
00:51some salt and pepper some short crust and some puff pastry and some potatoes just there so yeah
00:58very few ingredients and you're best to use potatoes like maris pipers king edwards something
01:04that's good for mashing not a waxy potato and i'm going to be using a roll of short crust and
01:09also a
01:10roll of puff pastry you'll also need a tin for baking your pie and these are the ones that i'm
01:15using these
01:16are just disposable tins but use whatever ones you like and mine were nine by one inches and you'll want
01:22to grease that well you know if it isn't non-stick like mines aren't so the first thing you want
01:27to do is
01:27get your tatties on to boil so just pop your potatoes into some water bring them up to a simmer
01:32and then pop some salt in because if you put your salt in at the beginning it takes longer
01:37to get up to the boil believe it or not so i always add my salt once they're boiling so
01:42let those simmer
01:43away until tender grab your corned beef this is just a standard can of corned beef and you want to
01:49chop this into sort of smallest chunks so that you mix it into potato you know it's a wee bit
01:54easier
01:55so just set that to the side for the time being like i said this is just one standard can
02:00but i
02:00will put all of these measurements and weights and the description box underneath so now while you're
02:06waiting and your tatties being soft we can turn our attention to the pastry so like i said i'm just
02:11using short crust for the bottom of the pie i think it just works better you know it's more stable
02:17it's
02:17wee bit more firm and i'm using puff pastry for the top just to get that nice rise so you
02:22want to cut
02:23around your pastry big enough so that it'll come up the sides you know when you pop it into your
02:27dish
02:27it's going to come up the sides and over the top and you do want to over the top you
02:32want a nice skirt
02:33around the end so that you can easily connect the top and the bottom once your filling is in so
02:38just
02:38make sure it's in there nice and cozy into all those corners and pop that into the fridge for the
02:44time
02:44being and then you can do your lid like i said i am using puff pastry so again just roll
02:50it out
02:50and i'm going to use another tin just for a template just so that i know what sort of size
02:55i need but again i'm making it slightly bigger because i do want it a wee bit bigger than the
02:59top so that i can easily cut away the excess but when you do cut your excess away keep it
03:04because
03:05your scraps will freeze well and you can use them for something else once your potatoes are nice and
03:10tender drain out the water and to that just go straight in with your corned beef and i'm using spring
03:16onions you can use ordinary onions if you prefer but just make sure they're nice and small and then
03:22a good a good dash of salt and pepper the amount is up to you but you really want to
03:27use white pepper
03:28and this it makes all the difference and then a good glug of worcester sauce this is obviously
03:33optional you don't need to use this and then you just want to mash everything together you know do this
03:39for as long as you want i wanted mine you know and sort of um very well combined but you
03:45don't have
03:46to go all the way with it you can you know suit yourself how big or small you want the
03:50chunks of
03:51potato and corned beef you might prefer yours a wee bit rougher than this but this is just the way
03:56i
03:56wanted mine so you want to let this cool down a good bit before you put it into your pastry
04:03once you're ready grab your pastry out of the fridge and you just want to fill up
04:07your pastry case all the way to the top
04:13spread it around with your spoon and just make it a wee bit more domed in the middle
04:21easy peasy and i used all of my mixture in this in fact i might have had a spare
04:27tablespoon which i may or may not have eaten so grab your your top out of the fridge flip it
04:33over
04:33one of the sides will be stickier where it's been on your paper use the stickier end up and i'm
04:39just
04:39going to pop a layer of mustard underneath again this is optional this is just to give it more flavor
04:44and it'll help your lid stick to the base without having to use water or egg or anything and with
04:51your fingers you just want to go around the edge or i'm using my my my middle two fingers i'm
04:57just going
04:57around the edge just pressing the top into the base just to make sure they're nicely connected
05:03but we are going to take away the excess with the back of a knife all the way around and
05:08again this
05:08will just give you a nice seal just to make doubly sure and it's really easy and you'll end up
05:14with a
05:14nice pastry bracelet but like i said do keep your off cuts and your scraps because you can use them
05:20for
05:20other things and i tend to use leftover pastry to make pastry twists and things really easy so like
05:27you can see there is lovely and sealed so the last thing we're going to do is beat an egg
05:31and just give
05:32that a brush all over with a pastry brush that's going to give you a lovely color and shine do
05:38poke
05:38some holes in the top to let your steam escape and give this between 45 and 50 minutes in the
05:43oven
05:44and halfway through cover it up with foil because you don't want your top getting too dark and your
05:49pastry being raw underneath so about halfway through or 20 minutes through cover up with foil and it
05:55will be nicely cooked underneath and on the sides as you can see here now i was going to be
06:00brave and
06:00try and lift out the tin like that but it was weird in case it broke so as you can
06:05see just by the
06:06underside there it is beautifully cooked and that's because i did cover it with foil halfway through and
06:12just let it cook nice and slowly in the oven put it in the middle of your oven you don't
06:17want it too high
06:18up your oven because the higher up your oven you go you know the warmer it is so around about
06:22the
06:23middle and we had this for our tea very simply with some baked beans and obviously you can have chips
06:28and
06:29things with this or gravy whatever you like but i feel because there's quite a lot of potato in there
06:34and obviously you've got your meat in there and then the pastry you know it's a meal in itself so
06:39we
06:39would typically have baked beans or even sort of mushy peas garden peas with this kind of thing or
06:45you could even have broccoli or cauliflower you have whatever you like but we had baked beans for
06:51ours and this is what it looks like inside and it's held together beautifully and that's because
06:56there's quite a lot of potatoes in there and the mixture was really well combined obviously the more
07:01corned beef you use the looser it's going to be so that's quite a good ratio that i've used there
07:07and this is it from the top and you can see better there the lovely glossy shine i don't have
07:12the best
07:13lighting in the kitchen unfortunately so i just popped this out onto the plate and like i said we
07:18just had baked beans on the side and these things go perfectly together i know in the states you say
07:24you know we don't have baked beans with you know your dinner or that kind of thing it's very very
07:29typical
07:29over here especially with pies like this and this kind of thing so do let me know what you thought
07:35of that one that one was from about four years ago and i can hardly believe that the time
07:40absolutely flies and i've not got those plates anymore and i did really like those yellow plates
07:45but thank you so much for watching if you're still here and a huge thank you as usual to the
07:50supporters
07:50of the channel over on my patreon page to the channel members here on youtube for you all for
07:56watching leaving your lovely comments to anyone who's left me a thumbs up bought me a super thanks
08:01donation or a coffee using the buy me a coffee link and i will catch up with you during the
08:07week back
08:08here on what's for tea so until you join me again mind take care of yourselves and i'll see you
08:13office soon bye now
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