CORNED BEEF PASTRIES

Peel potatoes and cut in quarters and rise with cold water or soak for a few minutes to remove starch, then drain. 

In a medium saucepan half full of hot water, add potatoes and sea salt, boil on a medium heat until fork tender.

Open the can of corned beef and chop in pieces then add to a bowl. 

In a medium frying pan, add butter and olive oil turn to medium heat. Peel and chop onion in small pieces, then add to frying pan top with pepper and savoury. 

Fry until soft and golden brown.

After potatoes are cooked add to bowl with corned beef and then toss in the fried onions. Mash together then sit aside until ready to use. 

See pastry recipe for next step.

PASTRY

Recipe:

2 cup white or wheat flour                  ½ cup cold butter

½ tsp sea salt                                      ½ cup cold water

Method:

Mix flour, butter ( chop in pieces) and sea salt together in bowl mix with your hand or food processor, add water mix until it shapes into a ball then remove from bowl.

Put on the counter top and sprinkle with flour, then cut the ball into two pieces. Using a rolling pin or bottle, roll your pastry ball until all even. 

Cut out 12 pieces of pastry from one half, 3½ or 4 inches round using a cookie cutter. The pastry makes 24 pastries, use the extra pastry to cut out small half moons for the top just for garnish. 

Preheat oven to 350ºF, after add all filling to unbaked crust, you will need to bake it for 20 to 25 minutes or until golden brown.

Please note:

If making only 12 corned beef pastries, roll out the other half of the pastry and roll in parchment paper and clear wrap and freeze for another use.