Corned beef pot pies
Corned beef pot pies might be just the main course you are searching for. One serving contains 912 calories, 33g of protein, and 70g of fat. This dairy free recipe serves 4 and costs $3.8 per serving. This recipe from bbc.co.uk has 41 fans. If you have puff pastry, corned beef, garlic clove, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 78%, which is solid. Users who liked this recipe also liked Corned Beef Pies, Instant Pot Corned Beef, and Instant Pot Corned Beef.
Servings: 4
Preparation duration: 30 minutes
Cooking duration: 90 minutes
Ingredients:
200g 7oz smoked bacon lardons
200ml/7fl oz beef stock
200ml/7fl oz bitter or ale
2 carrots, diced
500g 1lb 2oz tinned corned beef, cut into cubes
1 free-range egg, beaten
1 tbsp chopped fresh parsley
1 garlic clove, chopped
6 gherkins, chopped
1 onion, sliced
1 x 375g 13oz packet readymade puff pastry
salt and white pepper
1 tsp caster sugar
2 tbsp vegetable oil
Equipment:
oven
frying pan
slotted spoon
baking pan
Cooking instruction summary:
Preheat the oven to 180C/350F/Gas 4. Heat the oil in a frying pan and fry the bacon lardons for 4-5 minutes, or until crisp. Remove from the pan with a slotted spoon and set aside. In the same pan, fry the onions and garlic on a medium heat for 5-6 minutes, or until softened. Add the cooked bacon, carrots, bitter, beef stock, sugar, corned beef and gherkins. Bring the mixture to the boil, reduce the heat and simmer for 25 minutes. Remove the pan from the heat, stir in the parsley and season to taste with salt and white pepper. Divide the mixture among four individual pie dishes and set aside to cool completely. Cut four circles out of the puff pastry that are large enough to cover the pie dishes. Place the pastry on top of the pie dishes and brush with the beaten egg. Place the pies onto a baking tray and bake in the oven for 20-25 minutes, or until the pastry is crisp and golden-brown.
Step by step:
1. Preheat the oven to 180C/350F/Gas
2. Heat the oil in a frying pan and fry the bacon lardons for 4-5 minutes, or until crisp.
3. Remove from the pan with a slotted spoon and set aside.
4. In the same pan, fry the onions and garlic on a medium heat for 5-6 minutes, or until softened.
5. Add the cooked bacon, carrots, bitter, beef stock, sugar, corned beef and gherkins. Bring the mixture to the boil, reduce the heat and simmer for 25 minutes.
6. Remove the pan from the heat, stir in the parsley and season to taste with salt and white pepper. Divide the mixture among four individual pie dishes and set aside to cool completely.
7. Cut four circles out of the puff pastry that are large enough to cover the pie dishes.
8. Place the pastry on top of the pie dishes and brush with the beaten egg.
9. Place the pies onto a baking tray and bake in the oven for 20-25 minutes, or until the pastry is crisp and golden-brown.
Nutrition Information:
covered percent of daily need
