CORNED BEEF Hash Pie OLD School SUET CRUST pastry

Corned Beef Hash Pie Old School Suet Crust Pastry

This is the FIRST for the internet, but this is a fantastic recipe, and I’m sure there will be many copies and uploads in various blogs, vlogs, forums, and channel postings! I combined two old-school recipes to make a fantastic Corned Beef Hash Pie Old School Suet Crust Pastry.

Corned beef hash has a rich history in the UK, closely tied to the broader narrative of corned beef itself, which has been a staple in British diets for centuries. Here’s a brief overview:

The term “corned” comes from treating meat with large-grained rock salt, also known as “corns” of salt. Corned beef became popular in Britain primarily because the British Navy and army used it as a preserved meat source during long sea voyages and military campaigns, particularly in the 17th century.

During both World Wars, fresh meat was rationed heavily in the UK, but corned beef, often imported from Argentina, was more readily available and affordable. This led to its widespread use in households across the country. Corned beef hash became a popular dish during and after World War II as it was a hearty, filling meal that could be made with a few simple, available ingredients: corned beef, onions, and potatoes.

In the contemporary UK, corned beef hash is considered comfort food and is featured in various forms across different regions. It is often served with fried or poached eggs and sometimes accompanied by baked beans.

Corned beef hash exemplifies a dish that evolved out of necessity and scarcity into a beloved comfort food. It retains its popularity through its simplicity and the fond memories it evokes of home cooking.

Suet crust pastry is a traditional recipe deeply rooted in British culinary history. It is mainly known for its light, flaky texture when cooked, and it puffs up due to the self-raising flour used in the mix.

👇 RECIPE BELOW
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Ingredients

Oil/butter
900g potatoes cubed and boiled
340g tin corned beef https://amzn.to/3UyPOks
2 onions diced
2 cloves garlic minced – optional
Salt
Pepper
1 tsp dried thyme used in cooking hash
1 tbsp Worcestershire sauce https://amzn.to/3vZES6h
1 tsp Colman English mustard https://amzn.to/44jwwmk
2 cups beef broth

Suet Pastry
340g self-raising flour
40g cornflour
120g shredded suet
450 ml milk
½ tsp salt
pinch dried thyme
Handful grated cheddar cheese – optional

oven to 360°F (180°C) – 20 mins
Air fryer 340°F (170°C) – 20 mins
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oh are you kidding me look at that g beef hash pie hi everyone welcome to vakf I’m Rick today we’re doing something which is not ever been seen before we combining the Great British ingredients and making something which is truly special we are making a corn beef hash pie with a sew crust pastry top now it’s an old school Su pastry top an unusual pastry not made the normal way of a pastry you might have seen it before on the channel but we’re combining both of these as that real traditional old school way of making a corn beef hash pie this is the first time on the internet with this and if you like what we’re doing on this channel don’t forget smash that like And subscribe share with your friends all that kind of stuff give it a thumbs up leave a comment let’s get on I’m sorry I had to plug that just there you know but we’ve only got 39% subscribers watching the channel the rest are unsubscribed so if you won’t mind okay let’s crack on here corn beef hash pie what we’re going to do is first of all we’re going to do some potatoes I’ve washed them I’ve scrubbed them and they’ve been drying there is a couple of little marks on there which will probably take out and probably that little bit of a green end there we don’t want that um but you know there’s nothing wrong with these skins these Skins are fantastic so what we’re going to do is Cube these into 1 cm cubes leaving the skin on it doesn’t matter so nice and steady okay and then we’re going to take a pan and this Pan’s got some water in and we’re going to put all those in there we’re going to boil it so like I say just Cube up your potatoes don’t rush roughly the same size okay I actually think that’s enough potatoes so I’m going put that to one side potatoes little bit of salt on to boil want sh it on behind me okay corn beef hash onions I’m going to cube the onions not slice so we’re going to have some little cubes of onion in here now you can Cube it as small as you wish that is up to you if you want big cubes big chunks of onion Cube them big come on now we got two onions and you could probably get away with one okay got a pan and what we’re going to do is just chook a little bit of butter in there actually little bit of butter and we are going in there with a little bit of oil we are ch in all our onions in there just like that yep we know it’s not on yet just Chu that to one side we got a couple of cloves of garlic and we’re just going to give it a little once over garlic is completely optional you know a lot of people don’t like garlic in cor beef hash that’s fine I do it’s in okay for our p P then we’ll do our pastry and then when we bring it all together and it goes in the oven self-raising flour little bit of salt not much pinch of thyme corn flour little whiz in so it straightforward s it commonly recognized br PL in the UK is Atara green one is vegetable blue one is beef that’s how we sew it so you can have a choice if you want to make vegetarian you can have vegetable sew it if you want to do meat or whatever you’re not a veggie use the beef so hands in just bring this in here light breadcrumbs just mix in you sue it now I’m not sure this is essential you have to do this but I’ve always done it and I always have good results so you don’t have to spend too long um trying to turn this into super fine breadcrumbs that’s good enough and then this is where it becomes the old school strange pastry that is milk in there and we are mixing to a dir oh crazy a’t it so give that a good mixing in and what’s going to happen is the flour is going to soak up that fluid in there and we’re going to end up with a little bit of a thicker dough so we’re just going to put that to one side and we’re going to crack on with frying these so we got a flame on and we’re just going to start to fry that in there you can get a little bit of color on fantastic in there with a pinch of dry thyme in there with some black pepper now if you want to do salt little corn beef is salty okay while all that’s going on we want to be opening now corn beef nice and straight forward nothing hard about that nice and straightforward and then we want to take that corn beef out of there okay potatoes boiled and dried in the pan in there and then all you do is just mix it in nice and steady introduce those onions and that seasoning to those potatoes and now we’re introducing our our corn beef to that it doesn’t matter how you get the corn beef in you know we want the corn beef in there so get it in and we’re going to stir it all the way through so just stir your corn beef in with your potatoes and your onions oh fabulous in there with a splashing of wora sauce about a tablespoon and if you got any English mustard in there with a teaspoon give it a little bit of a mixing in and as you can see we’ve got a dry mix at the moment not to worry you know if we taking on any of that crustiness on the bottom of the pan that is fine this is one of those times where you want a little bit of crusty so we’re going to give it a little minute to crust up on the bottom we’re not worried about that so just give it a little minute let it crust up then we’ll turn it over let have a little bit more just try and brown off bits inside our corn beef hash cuz this is going inside a pie now I’m trying to stick to the very basic corn beef hash now this is just potatoes onions corn beef now you don’t have to be a culinary genius to do this kind of cooking you know look at it and you’re going to get people complain but that’s up to them you know corn beef hash this is what a corn beef hash looks like okay now we are going in there with our gravy and what we’re going to do now is cook this in there till it thickens and dries up a little bit we actually want moisture in this pie and not just corn beef we need the moisture in there you know we we’re making a pie we want a little bit of a gravy now don’t worry what it looks like just cook it down thicken it up and then what’s happening is all that moisture is been absorbed in there and we’ll have end up with a nice moist pie this is real comfort food at best you know it’s flavored you’ve got beef in there you’ve got your potatoes in there and onions in there we just need to thicken it a little bit now to have a nice reasonably thick gravy okay that’s enough we need the flame off with we got this lovely pan here dried out but with enough moisture in there okay and I’m using the high happy enti air fryer 24 L air fryer again today and we want to be putting the setting the temperature on here to about 170 and we’re going to let it preheat we want to be going in there with our corn beef mix and we go now we are going to take up our pastry to a whole new level cheddar cheese so we got cheddar cheese in there how we are just going to stir it through and that is it that is our pastry you haven’t seen a pastry like that before now this really is old school cooking on there now if you can bring it up to the side it is going to raise up anybody can make this anybody can make this pastry this is a fantastic easy meal to make right we’re going in that air fryer here we go so we want to be hitting this for about 20 minutes and then we’ll have a look at it we’re on we’re going there we have it we can get that out of there got a skewer and we will skewer the top done oh look at that wow we’re going to give it about 10 minutes and then we’re going to cut a slice out come on straight through the CHP of here oh in here oh can’t be fast by oh corn beef hash pie how do you like your corn beef hash do you serve it with uh Bak beans do you serve it with veg or do you just eat it this is old school pastry can’t beef fash we’re going to serve it with some beans oh are you kidding me look at that we’ll just put a little bit of brown sauce around the back of there and we can scoop it on oh fantastic pastry I mean this is old school pastry at its best you know people don’t do this anymore you know what a shame look at that it’s light in there it’s fluffy it’s a bit like a dumpling we in there straight in that top let’s get in we got to see if it’s got a Cheesy flavor oh that’s quality actually Herby not much cheese we could do with putting some more cheese in next time corn beef hash and our pastry what a combo let’s get in here trying to eat this the wrong way around oh oh yes oh yes indeed that is lightweight that is superb corn beef hash can’t go wrong pastry is light as that enough there for six people because it puffs up that is delicious you know this is the first time you’ll never see this on the internet this is old school corn beef hash and traditional tight pastry combined together what a fantastic British dish oh can’t go wrong if you like like what we’re doing don’t forget smash that like And subscribe share with your friends all that kind of stuff we’ll catch you in the next video