British🍞 Bread & bakery

4 Corned Beef and Potato Pasties

Name: 4 Corned Beef and Potato Pasties
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: British
Ingredients: ~600 g potatoes; ½ tsp salt; 100 g onion; 2 garlic cloves; 2 jalapeño chilies; 340 g canned corned beef or homemade corned beef; ~3 tbsp butter; ~½ tsp white pepper; 500 g puff pastry; 1 egg wash; ~1 tbsp milk

⏱ 75 min🍽 Serves 4

A classic British pasty filled with corned beef, mashed potatoes, onion, and optional garlic and jalapeño, wrapped in crispy puff pastry and baked until golden brown. Homemade versions are larger and tastier than store-bought.

Adapted from a video by John Kirkwood

4 Corned Beef and Potato Pasties: Better than store bought

Watch on YouTube

Ingredients

potatoeschoose a variety good for mashing such as Morris Piper, King Edward, or Yukon Gold~600 gest.
saltfor boiling potatoes½ tsp
onionfinely diced, medium-sized100 g
garlic clovesfinely diced, optional2
jalapeño chiliesfinely diced, optional2
canned corned beef or homemade corned beef340 g
butterneeded if using homemade corned beef; can omit if using canned as it contains more fat~3 tbspest.
white pepperuse generously

Steps

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1
Peel and cut potatoes into approximately 2.5 cm pieces, place in a pot of salted water, bring to a boil and cook for 15 minutes.
2
Drain the cooked potatoes. Finely dice the onion, garlic, and jalapeños.
3
Mash the hot potatoes and add butter if using homemade corned beef. Mix in the onion, garlic, and jalapeños.
4
Add the corned beef and mash together. Season generously with salt and white pepper, taste and adjust seasoning as needed.
5
Divide the filling into eight equal portions; use four now and freeze the other four for later. Chill the filling.
6
Preheat oven to 170°C (340°F or gas mark 3). Dust a work surface with flour, place the pastry block on it and dust that too. Roll the pastry out to approximately 30 by 36 cm using the 3 mm spacing guide.
7
Trim any uneven edges, divide the pastry into four equal pieces approximately 15 by 18 cm each. Stack the pastry sheets alternating with parchment paper and refrigerate for 10 minutes.
8
Remove one pastry piece from the fridge and gently roll to restore its length. Place it perpendicular to the parchment paper and spread one filling portion onto it.
9
Make egg wash from one egg and a dash of milk. Brush it around the edges and on top of the filling. Carefully fold the pastry over the filling, gently press out air, and coat the entire pastry with egg wash.
10
Use a fork to gently seal the edges on three sides, creating a pattern. Transfer the pastry to the baking tray using the parchment paper. Repeat steps 8 to 10 for the remaining three pasties.
11
Cut three vent holes in the top of each pasty. Place in the preheated 170°C oven and bake for 30 minutes until golden brown.
12
Transfer to a wire rack and let rest for a few minutes. Cut one open to check the inside and enjoy.

4 Corned Beef and Potato Pasties

Ingredients

Steps

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