Corn Beef Patties

Who says corn beef can't be sexy! 

I grew up with an incredible cook and baker. My Dad was forever experimenting with recipes. On the weekend he would tinker with his stone oven, which he built in the back garden. He would light it up with the coal, that he made, ready for what ever treats he was going to make that weekend. He loved to bake. I remember him making us these corn beef patties. As kids, my bother, sister's and I would all sit around the table as Dad would prepare the dough. He would rope us in to do some kneading or probably some chopping. We loved it. We would wait impatiently for them to come out of the oven, so we can get stuck in and demolish them. And when they were finally ready to eat, you'd better be quick, when you have four older siblings. 

Recipe:

Makes 8 large patties.

 

Pre-heat the oven to 180°c

Line a large baking tray with parchment paper. 

For the pastry:

454g plain flour 

57g cold butter

85g cold lard

1 1/2 tsp salt

About 2/3 to 3/4 cup ice water, or enough to just bring dough together (start with about 1/2 cup, and then drizzle in more as needed)

For the filling:

680g corned beef, chopped into chunks (2 tins) 

1/2  large onion, finely chopped 

4 spring onions, finely chopped 

1 medium green pepper, finely chopped

1tbsp fresh thyme 

1/2 scotch bonnet pepper (optional) 

1 tsp paprika 

1/4 tsp cayenne pepper 

3 tbsp tomato ketchup 

2 tbsp vegetable oil for sauteing 

Black pepper to taste 

For the egg wash:

1 large egg, beaten with 1 tsp water

Method :

To make the pastry :

In a large bowl, cut the butter and lard into chunks, add the the flour and salt. Using your finger tips, rub the fat into the flour until resembles fine bread crumbs. You want to do this as quickly as possible to avoid the fat melting. 

Add the water a little at a time, mixing with a metal fork until the dough starts coming together. Turn out onto a lightly floured surface and knead the dough until smooth. This should take around 5 minutes. Wrap in cling film and place in the fridge to chill for 30 mins. 

In the meantime, make the filling. Finely chop the onion, spring onion, green pepper, thyme and scotch bonnet pepper, if using.

In a large frying pan, heat the oil on a low heat and saute the vegetables just until soft and the onions have turned translucent. Add the corned beef and and fry for 5 minute. Using a fork mash the corned beef, leaving a little texture.

Add the paprika, cayenne pepper, ketchup and black pepper. Cook for a further 5 minutes. Remove from the heat and set aside to cool.

Once the corned beef mixture is cooled, you are ready to assemble.

Cut the dough into 8 equal pieces, roll out each piece of dough on a lightly floured surface to avoid sticking. Using a 7 inch place as a guide, cut out a circle. Lightly brush the circle with the egg wash mixture, using a pastry brush. 

Generously fill the centre of the pastry, then fold over one half to form a half moon shape. Now you can get creative. Crimp the edges with your finger tips or you can use a fork, what ever technique you use here you want to make sure that both edges are properly sealed.

Place the patties on the prepared baking tray. Pierce the tops of the patties with a fork, egg wash all over and bake for 30-40 mins until golden brown.

Enjoy straight out of the oven with a dipping sauce of your choice, I like sweet chilli.