Corned BEEF HASH Suet Pudding

Today, a classic combination of corned beef hash and suet pudding creates a hearty dish in which the corned beef hash is encased in a suet pastry—comfort food at best.
👇 RECIPE BELOW
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Corned Beef Hash in Suet Pudding

Ingredients for Suet Crust:
– 250g self-raising flour
– 110g shredded beef suet
– 40g butter
– Coldwater, about 2 ½ tbsp
– 1 tsp dried thyme
– Pinch of salt

Ingredients for Corned Beef Hash Filling:
– oil
– 1 can (340g) corned beef, diced
– 2 medium potatoes, peeled and diced
– 1 medium onion, diced
– 2 tablespoons vegetable oil
– Salt and pepper to taste
– pinch of dried thyme
– 1 tbsp Worcestershire sauce (optional)
– ½ cup gravy made from cubes/granules

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Look at that in there corn beef hash suet pudding wow just look in there hi everyone welcome to back Chef I’m Rick today we are doing something which is not around it’s one of my recipes it’s not online no one’s seen it on YouTube I’m sure someone’s made it

Before or they were claimed to have made it but there you go we’re making a c beef hash s po in okay I’ve already chopped and diced some onions just to make it a little bit easier we have some potatoes now we are going to cube up these potatoes fairly reasonable size cubes

Actually because these are going to be quickly pan fried with the onions so we got about 1 cm square potato there give or take a little bit you know obviously your potato is not completely squared and we’re not going to square it off now I’ve only got a pudding Basin like this

It’s all I’ve got in the cupboard and that’s what we’re going to use so that in there with the tinac corn beef and the onions and we’re going to mix up a little bit of gravy in there now we’re going to cook that quite thickly just so

We’ve got some moisture inside our put in you wouldn’t normally put it in a corn beef hash but you know it’s always tasty my goodness we’re using a new pan a bit of oil in there now you can use butter you can use anything you want that’s up

To you flame on onions in don’t worry about heating up the oil it doesn’t matter then I’m going straight in there with my potatoes we’re not boiling these potatoes we’re not messing around they’re going straight in there and we’ll have a little bit of a quick Fry on there with those

Onions so we’re just going to give that a little stir fry I’m just going to add a little bit of pepper to that whilst that’s cooking just season up that little bit cook it in there with a little bit of seasoning salt and pepper whatever you want season away that’s up to

You I’m not salt in this because the corn beef is salty corn beef undo the tin nice and steady now for all those people that like to put corn beef in the fridge to make it easier to come out of the tin and all that please do [Applause] so

So as you can see we don’t really need to boil the potatoes you know some people boil it cuit up but not needed really not for this take your corn beef and we just want to mash it up a little bit mash it a little a little bit in there it

Doesn’t matter how you do it we’re just going to get some chunks of this corn beef in there in a minute now you can season this with anything you want I’m just going to put a tiny pinch of th in here because I’m going to use th in the pastry so that

Combined there be enough flavor and then we’re going in there with our corn beef in there with a a dobbing of waser sauce probably about a tablespoon actually okay now I’ve mixed up some Gra Avy granules and I just want to put that in there I want a thick gravy so I’m just

Going to cook that in there let it thicken up a lot now what I’m made to do here is try and put a little Charing inside there if we can sometimes it works really well other times it doesn’t work so well but it’s all flavor if we can car

Caramelize or Char it a little bit with that gravy it just adds to that stickiness inside our pudding Flame Off job done that is perfect there’s enough moisture in there look that gravy’s been soaked into there all we have to do now is let that cool

Down while we make our pastry got self resin flour in here and I have sew it I’m going to be adding some butter in a minute I’m just going to go in there with a good pinch of dried thyme and what we need to do is we’re

Going to add the butter to this but I want to butter out this dish so we’re just going to use that same butter just to butter out that dish and then we choke the butter in there and we’re going to bring it all together and make some breadcrumbs making our pastry just rub

It between fingers and thumbs lift up give it a little rub in get all that butter and sew it in with that flour so just bring it all in there nice and steady and then we’re just going to add some cold water and bring it together except I’m using room temperature water

Actually but that doesn’t matter okay bog standard water off the side and just add a little bit eyeball this all the way we just want to bring it together so we have about two St tablespoons there at the the moment something like that maybe it’s just a frackie more that’ll do I

Reckon just have a feel about right that I think that’s coming together nice bit crumbly but not to worry oh steam in there anyway Isn’t it nice rub round the bow look there we go that’s about got it that’ll do so we didn’t use much we used about 2 and 1

Half tablespoons of water tops we want a bit for a lid and we want the rest in there so we only want about that much for the lid and this lot’s going to go around there that’ll be about right all we need to do is give it rolling out a little bit of

Flour on there then now I don’t want to put too much on for this actually and we need to give that a little bit of a rolling and just bring it all together don’t be frightened of working it you know just squash it in got a nice Herby pastry going on here

Look that obviously has got to go in there okay don’t stress about it if it tears or anything patch it up it’s a SE it Pastry as long as you patch it up it’ll stick together we’re going to steam it don’t don’t worry about it and you don’t need any of these fancy

Cuts and things in it like some people do you know they put a big cut in it why just stuff it in don’t don’t make such a big deal out of it it’s only pastry look I’ll rip that off on purpose okay and then we’ll patch it how’s that okay it’s terrible absolutely

Terrible so take your pastry and then Patch It Up squash it in there just squash it in up against the side of our pudding Basin it doesn’t matter honestly so many people get stressed over making pastry and things you know don’t worry about it squash it in there now we

Do want a lip on the top so squash it up to the top like that give yourself a little bit of a lip over that’s got it now we want a lid roughly the right size for that thing that will do one side a second and then all we’re

Doing is dobbing our corn beef hash in there take a spoon and just squash it in squash it down there like that take a little bit of water you can brush it around if you want or you can just do that down there all around that pastry take our pastry in there like

That don’t worry about it being too neat or anything like that looks a ruffy as heck doesn’t it fold over take a little bit of greas prooof paper something like that get yourself a nice little bit on there like that no bad guess was it get yourself some tin

Foil now you can put all those fancy pleats in there if you want that’s up to you this thing is not going to swell up too much so we’re just going to leave that little pleate like that and we’re just going to screw the tin foil around the

Top now you can tie it with string you can do all sorts of things all we’re trying to do now is basically just stop the water or anything going in the top of there now this is not going to come off in any way you know it’s just going to sit inside the

Water so we got ourselves a pan and I’ve got one of these trivet things it just keeps our Bowl off the bottom of the pan so that’s going in the bottom there like that we’re going to take our pudding and we’re going to put that in there and then we’re going to

Fill to possibly about a couple of inches or an inch under the top put some boiling water in there up until about just over halfway something like that so there you go we’ve got that between half and 3/4 of the way we’re going to put a lid on

We’re going to let that cook in there boil away in there for about an hour an hour and a quarter it won’t need any more than that that’s been about an hour about an hour and 10 minutes actually now hopefully that should be done so just get the steam to come away from

There and then we’re going to take it out of there let’s have that off [Applause] there oh oh oh oh that’s a nice soet crust right we’ve got to think of a way of getting that off of there and what we’re going to do is put it on a plate and re

Reverse it but this thing is absolutely steaming so we’re going to have to be really careful he says that is red out so I’m going do this that’s going to make it easier isn’t it it’s in a bowl like that look put that on there get the ball done

That take that off there [Applause] don’t get much more practical than that oh there we have it there we have it look at that that is absolutely superb okay right I’ve got my shovel ready to shovel it on it then let’s go for the the cut oh look in

There can’t be pass s it pie made look at that and serve it up with some beans that is really really incredible look at that in there corn beef hash suet pudding wow just look in there just look in here sweet pastry G beef hash oh come on oh that is

Amazing that really is amazing now I was going to put HP on there it doesn’t need it we got homemade baked beans Sou superb we got the corn beef hash sweet pudding delicious that needs absolutely nothing that is superb well there you go corn beef hash sweet pudding made if you like what

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