Corned beef pie
About £1.18 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Corned beef350g
- Potatoes600g
- Onions1
- Shortcrust pastry650g
- Eggs1
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Heat the oven to 200°C. Boil the diced potatoes (600g) until just tender (10 min).
Kitchen note Start potatoes in cold salted water, not boiling, so they cook evenly all the way through.
- Soften the onion (1) (6 min). Mix with the potato and the chopped corned beef (350g). Season well.
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Line a pie dish with half the pastry (650g), pile the filling in and top with the rest. Crimp the edges.
Kitchen note Keep pastry cold and handle it as little as you can. Brush with beaten egg for a shiny golden top.
- Brush with beaten egg (1), cut a hole in the top and bake until golden (30 min).
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.