I Want To Eat Pie! Corned Beef Pie With Curly Kale, Chopped Swede, Carrot & Onion
You know that feeling?
For no apparent reason you want to sit under a blanket, watch a favourite film and eat something hearty and comforting.
That’s exactly what happened to me the on Tuesday and what I wanted, was pie.
Not just any pie, I wanted one of my all-time favourite pies. The pie I wanted to eat was a winter pie I call, “everything inside’ corned beef pie. This beauty has a few cheeky twists to it, it’s made with a few surprises that I’ve added for tastiness and convenience over the years.
One surprise is a layer of chopped curly kale hidden under the pastry. Yes, that’s what I said, under the pastry – you can see how in the photos.
This pie started in my head when I had my little café and used to make things to sell from there. A well-rounded coffee and a fantastic piece of pie is always a winner in any café!
Where I live, in Weardale, corned beef pie is something that most people who cook will have a recipe for. It’s normally a combination of corned beef, potatoes and onion, give it a mix, put it between two layers of pastry and there it is.
That’s basically what my customers asked for during my café years. However, over the years at home, this pie morphed into something much more than that.
Much more than just a pie, a piece of tasty art work to be appreciated for the beauty that it is.
I put that sentence in just to see if anyone is actually reading these posts :)
It’s now a pie recipe that combines, swede, onions, carrots, corned beef an incredible mix of seasoning and that layer of curly kale, making it an “everything inside’ pie in its own mouth-watering juices.
A pie to be proud of.
A pie you can make ahead on a busy day, set aside to be cooked later knowing that when it’s served, not only will everyone love it, but they will be begging you for a second slice. Seconds are why I always make a bigger pie than needed.
I’m so greedy!
On a day when I want to sit under a blanket and watch a film, cuddling up to Mr G, neither of us are happy with just one serving, and a slice in Mr Gs lunch box for work for the next couple of days is an added bonus, a change from his usual leftover lunches -oops, I meant to say , next meal lunches.
That’s one lucky husband of mine
Told you it was a special pie
Give it a try and tell me what you think
Enjoy your sweet life
I’m ready for my close up :)
What You Need
2 x Tins corned beef
1 Large onion very finely chopped
3 Small or 2 medium carrots – very finely chopped
1 Small Swede or turnip – very finely chopped
2 x Meat oxo cubes
3 x Crushed garlic cloves
1 x Curly kale – or pre-chopped and washed bag
2 teaspoons paprika
Sea Salt
Pepper
2 x ready rolled puff pastry - See Tip Box
1 x egg – beaten for glaze
Vegetables chopped into small pieces and same size ‘ish
How It’s Done
Heat the oven to 180c
Line a large rectangular oven proof dish with one roll of the ready rolled pastry , or roll out your pastry & line a large oven proof dish with it ( if using your own) – See Tip Box
Peel and chop all of the vegetables making sure they are very small and if possible, all about the same size – See Tip Box
Empty the two cans of corned beef into a large bowl.
Break up the corned beef into smaller pieces. Don’t overdo it – See Tip Box
Add all of the rest of the ingredients into a large bowl along with the corned beef and mix together so everything is evenly distributed.
Once mixed, put all of the corned beef and vegetable mixture on top of the pastry in the oven proof dish, making sure that you get it right into the corners.
Put the prepared curly kale on top of the corned beef mixture so that you can’t see the corned beef mixture. – See Tip Box
Roll out the pastry, if you are using your own and place over the curly kale. Make sure that the pastry is completely covering the kale.
With a pastry brush, cover the whole pastry lid with the beaten egg. Don’t be shy with it.
Place the pie into the hot oven and cook for 40-50 minutes until the pie is a dark golden brown and it is piping hot in the middle. – See Tip Box
Once cooked, remove from the oven and serve hot or cold.
t’s a meal in itself.
Can never have too much curly kale in my opinion.
Tip Box
Pastry – a) Cheating or not - I often save time by using ready rolled pastry, and that’s what I’ve done here with Aldi’s own flaky pastry.
b) If you have any pastry remaining, use it on top to decorate by cutting out strips and making a pattern.
Chopping – a) When chopping all of the vegetables, try to make sure that they are all about the same size. This ensures that they will take the same amount of time to cook.
b) The swede, when cooked, will still have a “bite” to it. No soggy pie veg’ in this.
Corned beef – When breaking up the corned beef, make sure you don’t mash it too much. My view is that it’s nice to have pieces of the corned beef in the pie. It will also get smaller as the vegetables are mixed with it.
Curly kale – I love curly kale, but you might prefer cabbage. If you do, use that instead. It may seem that you have too much curly kale in top of the corned beef mixture, don’t be fooled. Once cooked it will reduce a little. Your pastry lid should look a little dome like.
Oven – All ovens vary, so adjust cooking time accordingly.
What a beauty - all for me :)
