Potato, onion, and corned beef pie - courtesy Chef Angelique, Cape Town campus

 

Potato, onion, and corned beef pie 

- courtesy Chef Angelique, Cape Town campus

Serves: 4-6

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