Easy Corned beef Pasty
You can make my delicious Corned beef Pasty very cheaply, and it will delight your friends and family. As well as getting the satisfaction of seeing your friends thoroughly enjoying their food, you will know that you've made them at a fraction of the cost of buying the inferior types at the supermarket and bakeries.
All you need for my basic corned beef pasties are a few potatoes, half an onion, one carrot, and half a can of corned beef. You can either make the pastry yourself by weighing 200 grams of flour, adding a pinch of salt, weighing 100 grams of cooking margarine or butter, or even a mixture of lard and margarine, then rubbing the fat and flour together until it becomes like crumbs, add a tablespoon of water and mix it together. That all takes time, so the easy alternative is to buy a pack of ready made pastry at the supermarket. A pack costs about £1 and you can make eight good sized pasties from it. Choose either puff pastry or shortcrust pastry for these easy corned beef pasties, but put the pastry in the fridge for about twenty minutes to keep it cold. This will avoid shrinkage.
Boil the potatoes and carrot until soft. Dice up the onion and drop it in the potato water for five minutes to soften. Allow the vegetables to cool. Dice up half a can of corned beef and add it to the cooled veg. Mix together, adding a little salt and pepper.
The pasty mixture
Prepare the pastry
Prepare the pasties
Take the pastry out of the fridge and roll it out. Cut around a side plate to form a circle and place some of the mixture on the centre. Don't overfill as the pastry will expand in the oven and the pasties will burst. Paint beaten egg around the edge of one half of the pasty and fold the other half over. Put the pasties on a baking tray ready for the oven, and paint them with beaten egg.
Ready for the oven
Bake these easy corned beef pasties in a pre-heated oven, Gas mark 6 or 200 degrees C for twenty to thirty minutes.
The little darlin's.
mags on May 05, 2014:
you make these pastys simular to mine but i add oxo crumled into mixture and a secret ingredient ill share with you ,add a knob of butter to mixture they're much more delicious .
Derek James (author) from South Wales on July 08, 2012:
Good luck with your pasties, Ben. Thanks for reading the hub. I'll be very interested to know how you got on.
Ben on July 08, 2012:
Sorry about all the spelling mistakes :(
Ben on July 08, 2012:
I am making pasties in school on wednesday and I needed a recipe eith corned beef in it, so thanks for this recipe vuying the ingredients tomorrow making the filling on tuesday night and makimg the pastry in school on wednesday an putting them together thanks for this easy to understand recipe saved my life :)
Derek James (author) from South Wales on June 12, 2012:
Glad you enjoyed them Helen. Thanks for letting me know.
Helen on June 12, 2012:
Just made these for tea. And by gosh they are bloomin lovely.
Derek James (author) from South Wales on May 22, 2012:
I know you will enjoy them David. Good luck.
David Pratten on May 22, 2012:
Thanks for this recipe.
My Mam used to make these when we were little.
They would disappear almost as soon as they came out of the oven.
I will try my hand at them later this week.
I'm not sure that they will taste as good as my Mams though ;)
Derek James (author) from South Wales on May 06, 2012:
So glad you tried them, lesley. They are a firm favourite in this house.
lesley davies on May 04, 2012:
i tried your recipe and i must say they turned out fab!!!will def be making them again......Thanx
Derek James (author) from South Wales on March 08, 2012:
Well done, Hayley. They will really enjoy them, I'm sure. Thanks for commenting.
hayley james on March 06, 2012:
thank you for this i have corned beef hash last nite ad theres left overs i hate waste so i can now se the left overs for the filling and ill pop to town and get spme pre packed shortcrust pastry today looks like my son and hubby will be having pastys in their luchox for the rest of the week. ;)
Derek James (author) from South Wales on December 22, 2010:
Thanks for reading the hub, Chrissie. Merry Christmas.
Chrissie Chapman on December 22, 2010:
All the best corned beef recipes are in the valleys :D
Derek James (author) from South Wales on September 08, 2010:
Thanks for commenting, Mike. I've been to your site on squidoo and I congratulate you on a terrific sausage making article.
Mike on September 08, 2010:
Well,I finally made it back as it's getting closer to pasty making time.
Some of the best ones I've had have been from Michigan's UP years ago. I read quite a bit about the logging and mining history and that's where I found my first Cornish recipe. Yours recipe looks delicious especially since I love corned beef so I'll give it a shot.
I'll use the homemade version because the lard sure makes for a wonderful crust.
Stop by my site and leave a comment when you get a chance. I already belong to Hubpages, I just have to get off my butt and start putting up some content :=).
Bye for now!
Derek James (author) from South Wales on March 12, 2010:
You're welcome, Rick. Cheers.
Rickrideshorses from England on March 12, 2010:
The pictures look delicious. I'll have to give it a try. Cheers.
The Rope from SE US on October 23, 2009:
Will send it over, I'm sorry about the mix up on pastries vs pasties. Have since been out looking and how arrogant of me to have not known the difference in cultures... Keep the recipes coming, I'm having a ball trying them!
Derek James (author) from South Wales on October 21, 2009:
Thanks for the comment,rope. No, I haven't tried Empanadas. Do you have a recipe?
The Rope from SE US on October 21, 2009:
YUM! I love making this kind of quick and easy on-the-go dinner. I can't wait to try these. Have you ever tried Spanish Empanadas? They are to die for as well.
Dedicated Content Curator from United Kingdom on October 12, 2009:
Nice looking ... I fancy that now, but don't have half the stuff.
I've bookmarked this.
I have some similar pasty recipes still to dig out in my book, which is tucked away in a box from my move still.
Aqua on September 19, 2009:
These look good! They sound easy to make so I will give them a try. It will be fun to experiment with different fillings. Thanks for the info!