Corned beef pies

By admin
02 August 2014

Wintry weather? Perfect for these homey corned beef pies!

Serves 4 Preparation time: 10 min Cooking time: 30 min

40 g butter

30 ml (2 T) flour

160 ml (? c) chicken stock

310 ml (1¼ c) milk

1 can (300 g) corned beef, cubed

1 carrot, sliced

½ large onion, sliced

250 ml (1 c) frozen peas

handful of fresh parsley, chopped

200 g puff pastry

1 egg yolk, lightly beaten

1       Preheat the oven to 200 °C. Melt the butter in a saucepan over low heat. Add the flour and cook, stirring, for 5 minutes or until golden. Gradually whisk in the stock and milk, increase the heat to medium and cook for a further 5 minutes or until thickened.

2       Add the corned beef, carrot, onion, peas and parsley and gently stir to combine. Spoon into 4 ovenproof dishes the size of large tea cups and transfer to a baking sheet.

3       Cut the pastry into four 12 cm rounds and put over the pies. Brush with the egg yolk. Bake for 20 minutes or until the pastry is puffed and golden.

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