Corned Beef Hashties
- 2 potatoes, finely sliced
- 1 tin corned beef, cut into chunks
- 1 large onion, finely sliced
- 1 jar red cabbage
- 1 beef stock cube
- 1 sheet puff pastry
- 1 egg, lightly beaten for glazing
- Salt & Pepper
- 2 large cooking apples, peeled, cored and chopped into chunks
- 2tbsp ground cinnamon
- A sprinkle of sugar for each hashtie
Our take on a traditional tin miners’ style pasty, which contains both a sweet and savoury section – a whole meal in one, so ideal for eating outside whilst watching fireworks!
- Preheat the oven to 200c / 400f / gas mark 6
- Unroll the pastry and using a small side plate as a guide cut out four discs of pastry.
- Bear in mind, you will only be placing filling onto one half of the disc, the other side will close over the top. Cut a small oblong of pastry from the leftover scraps, brush a little milk on one edge and stick to the pastry disc on the side you will add the fillings to, to divide that half into 2/3 and 1/3 – it will keep the savoury and sweet sections apart.
- As you add the fillings, remember to leave a gap at the edge of the pastry so you can close and seal it. Layer the potato on the larger side of the pasty and season, then add the onion and season, then the corned beef and season. Finally add 1tbsp red cabbage and sprinkle over a beef stock cube (or a squirt of HP sauce!).
- In the sweet side of the pasty, add a dollop of the apple chunks and dust with cinnamon and a sprinkling of sugar.
- Brush with the beaten egg along the edge, then close the pastry over both fillings to form a pasty shape.
- Carefully crimp the edges together with a fork and glaze with beaten egg. Pierec some air holes into the top of the pastry to allow steam to escape.
- Bake for 30 minutes until golden and cooked through.