Potato, onion, and corned beef pie
- courtesy Chef Angelique, Cape Town campus
Ingredients
For the pastry
400g cake flour
200g cold butter
30ml ice-cold water
Pinch of salt
For the filling
400g potato, cooked in salted water and cut into chunks
2 large onions, sliced thinly
1 carrot, chopped
30ml butter or oil
340g or 1 tin corned beef cubed (or any leftover cooked meat)
5ml thyme
5ml garlic
Salt and pepper to taste
Method
For the pastry: Grate the cold butter into the flour then toss to coat butter. Add a pinch of salt and enough cold water to make a firm dough. Do not overwork the dough, large chunks of butter in the pastry will make it beautifully flaky!
For the filling: Heat a pan with the butter or oil and sauté the onions with a pinch of salt on medium heat until translucent. Add the rest of the ingredients and fry gently for 5 minutes. Set aside the filling to cool slightly.
To assemble: Preheat the oven to 190˚C. Lightly oil a pie dish, roll out the pastry, and line the bottom of the tin. Spoon the cooled filling on top and cover with a top layer of pastry.
Crimp the edges of the pastry to seal the pie and cut a small cross on top to let steam escape while baking (and to prevent your pie from exploding!).
Bake for 45-50 minutes or until the pastry is golden and delicious.
Rest the pie in the tin for about 5-10 minutes before serving
https://www.iol.co.za/lifestyle/food-drink/recipes/celebrate-national-potato-day-with-these-lovely-spud-recipes-c0860b3b-85f3-4d20-935c-1af4d26f5a5b
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