Rich Person's CORNED BEEF PIE Recipe And What Is Phossy Jaw? NOM NOM NOM

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pie crust

Whole wheat adds fiber, while store-bought saves time.

Mix 400 grams of all-purpose flour, 1 teaspoon of salt, a good pinch of pepper, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano in a bowl.

Add 100 grams of cold cubed butter and 100 grams of cold cubed lard to the flour mixture and blitz to a fine breadcrumb texture using a food processor.

Add 2 tablespoons of vinegar to the mixture for flavor and tenderness.

Gradually add 100 to 125 millilitres of cold water to the mix, using short bursts to combine without over-blending.

Knead the pastry dough on a floured surface until it forms a smooth ball.

Refrigerate the pastry dough to rest.

Peel and cut around 400 grams of waxy potatoes into bite-sized chunks, then boil them in salted water for about 20 minutes until cooked through.

In a skillet, fry 1 medium onion over medium heat until translucent, which takes a few minutes.

Grate 1 medium carrot and add it to the skillet with the onion.

Add 680 grams of corned beef to the skillet, aiming for a roughly two-to-one ratio of corned beef to potatoes.

Add a splash of vinegar to the filling mixture and season with pepper as desired.

Once the potatoes are cooked, add them to the filling mixture and gently combine, leaving some chunks for texture.

Let the filling cool completely before assembling the pie.

Divide the pastry dough in half and knead each half briefly before rolling out.

Roll out the pastry on baking paper, dusting with flour as needed, until it's large enough to fit a 24-centimetre pie pan.

Transfer the bottom pastry to the pie pan, ensuring it fits neatly.

Trim the edges of the pastry in the pan.

Roll out the top pastry and place it over the filling in the pie pan.

Whisk together 2 egg yolks and brush the rim of the bottom pastry with it to help seal the pie.

Press the top pastry onto the bottom pastry to seal, ensuring there are no air pockets.

Trim the excess pastry from the edges and brush the top with the remaining egg yolk.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens