Having made corned beef buns before, now I’m making corned beef pie!
I was craving for something savory and creamy, so I thought of adding cream soup to the filling!
Filling
I began by sautéing a large can of corned beef with some minced onions, garlic, carrots and celery. Next, I poured in a whole can of cream of mushroom soup and some water to thin it out. I tasted it and adjusted the seasonings. I like it peppery. Add more water to yours if it comes out too thick.
Pastry
I used the same pastry recipe I used for my summer fruit pie. In fact, I use only one pastry recipe.
However, I added some flavorings:
To the flour and salt mixture, add ½ teaspoon each of paprika, black pepper (adjust according to your taste), dried basil, and dried oregano.
Form dough according to recipe. Chill then roll out on a lightly floured board.
Cut into small circles, then press on to cupcake tin. Fill. You can opt to leave it open or cover with some dough if you have extra.
(i covered the cups with some extra dough, but it wasn't enought to cover the whole surface)
(having run out of muffin tins, i opted to stuff the remaining dough with the filling empanada-style.)
Bake in a 325° oven for 20 - 30 minutes, or until edges turn golden brown.
(remove from pan and cool on a rack).
I began by sautéing a large can of corned beef with some minced onions, garlic, carrots and celery. Next, I poured in a whole can of cream of mushroom soup and some water to thin it out. I tasted it and adjusted the seasonings. I like it peppery. Add more water to yours if it comes out too thick.
Pastry
I used the same pastry recipe I used for my summer fruit pie. In fact, I use only one pastry recipe.
However, I added some flavorings:
To the flour and salt mixture, add ½ teaspoon each of paprika, black pepper (adjust according to your taste), dried basil, and dried oregano.
Form dough according to recipe. Chill then roll out on a lightly floured board.
Cut into small circles, then press on to cupcake tin. Fill. You can opt to leave it open or cover with some dough if you have extra.
(i covered the cups with some extra dough, but it wasn't enought to cover the whole surface)
(having run out of muffin tins, i opted to stuff the remaining dough with the filling empanada-style.)Bake in a 325° oven for 20 - 30 minutes, or until edges turn golden brown.
(remove from pan and cool on a rack).
2 comments:
Hi Allan! These all look so good! I'll try some of them when I get the chance (and the ingredients). It's a good thing you still find the time to cook and come up with nice recipes. Weren't you planning to come up with a cookbook?
well, for the moment, this will take the place of my cookbook. there are so many good ones out there. besides, this form of publishign will get to a much wider audience. but i AM writing a book about food with a friend, but not the cookbook kind. ^_^
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