I can't believe how such an inspirationl man can be taken from us... its not fcuking fair... I am absolutely gutted and heart wrenched...I dont understand it... He was a teacher to me for cooking and what a teacher he was.. not only that, he was a total gentleman... May God hold you with the highest regard Mr Paul... I miss you so much😢... but you taught me very well, long live ur legacy...
This is one of my favorites, Mr Paul, Mum taught me to make this 50 years ago, I personally prefer it cold, but with veg and a little gravy it's a perfect filling meal. Thank you.
Hi Glenis, greetings from Granada, Spain.Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Iv been making these for years the only difference is I cook my onions with my potatoes only because I like that but they taste amazing. Your the best Mr Paul. My dear old mum taught me these years ago and still a favourite ❤
Thanks for sharing that with us Rhiannon. I can't remember why we did it that way in the bakery, it's such a long tome ago, but there must have been a reason!
Nice to see someone who isn't afraid of lard! I was taught to cook at school, back in the 1970's, and shortcrust pastry was made with butter and lard. And I find rubbing in to be rather therapeutic, to be honest. I'm amused by the number of modern cooks who don't like doing it.
Hello Brian, as my family were Pork Butchers I think lard must be in my blood. As a professional baker we only added butter for flavour as it's quite a poor shortener for pastry. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Pie perfection Mr Paul! Tater hash pies are amazing hot for an inexpensive meal or cold as a super tasty picnic pie. Shared, like good food should be 😋
Sorry to be off topic but does anybody know a method to log back into an Instagram account? I was dumb lost the account password. I would appreciate any help you can give me.
Hello From Granada, Spain Janetta. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
a great pie mr paul. we sweat our onion in a bit of butter to take the harshness off we also add some grated cheder to ours, its lovely. and sometimes some chilli powder for a hot version, it works well.
I make something very similar every New Years Eve, we call it a Wigan Pie 🙂and serve it with mashed carrots and suede and pickled red cabbage and been eating this for over 50yrs! 🙂We dont put a crust on the bottom though just the top. Putting oxo in is also amazing too and cube the potaoeas not mashing them.
You have reminded me of pies I used to make .back in the sixtys .I used to do a corndbeef pie with onion carrot and peas or a sausage one .sometimes I would sprinkle a beef cube in as well.my trends and family loved them .
Glad you like them! Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Made the cored beef pie and the cheese and onion pasta and the apple crumble the was so nice so thanks so much this good channel it's so help fill for me I am going to try and make the pork pies this weekend
Sounds great Sindy. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Glad you like them Amy. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Pie dough and custards were the basics my mom taught me as a boy. We were just always with her so we just paid attention. When I got older, I discovered how many deserts are essentially a custard base. Homemade pie dough is the one thing people just don't do much anymore. I am the only one I know in my circles that does. Taught my sons how. I end up practicing a bit with it before the holidays so that I have it right, when it counts the most.
Someone after my own heart, I got so used to getting everything perfect in the bakery, I still discard things even now 60 years on when just baking for myself.
Hello Mr. Paul! 3 questions- 1 -did you sift the flour? 2 - here we have either red, white or yellow potatoes, which would be best,? and 3 - would this pastry be good for chicken/ beef pot pie? This looks delicious! Thank you for another wonderful video/ recipe!
1. NO I never sift flour except for a fatless sponge cake. 2. It's nothing to do with the colour, it's the amount of starch. If a potato is good for baking in it's jacket then that's what you need. Waxy potatoes do not mash well. 3. Yes, this pastry is good for any pies. Hope this helps. Stay safe. P.S. I think Yukon Gold are OK for mashing.
Loved this video Mr. Paul! I appreciate the little tips and explanations, especially about the shortcrust dough-- I never knew about the gluten! I am from the US, so we don't have these here a lot but I am very excited to try to make it soon.
Glad it was helpful Kelly. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Happy to hear that. Joanne. Remember, if you have a ny questions you can always contact me via my Facebook page at: facebook.com/MrPaulsPantry/ or via email at: Paul@mr-pauls-pantry.com
Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Thank you so much 👍 Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Hi MR.PAUL, Made your corn beef pie again today one of your everyday classics our family enjoy as a look forward too mid-working week meal, can I ask a question about pastry, I've found it easier to make larger baches and freeze half for another day, I've found it works well, I've been told you need to over cook pastry that has been frozen, I do leave it in the fridge to defrost before going to work and give it time to slightly warm at room temperature before ususing, but friends tell me you have to over bake pastry that has been frozen, I can't see why. Hope you might be able to help. Mike, Abergele, North Wales
Hi Mike, the myth comes from these so called celebrity chefs and some frozen food manufacturers telling you to bake from frozen. I always recommend making a batch of pastry and freezing half. In the bakery we always had some in the freezer and lifted it into the fridge before we went home, that way we had something to start with at 4.30am the next morning. What you're doing Mike is exactly correct, ignore the barrack room experts.
Hi MR.PAUL, I've made this pie many times now, always a family meal favourite for the working evening meal, I've learned to make a bigger version in an inch deep 10x8" tin if we've extras joining us as a family, an unnamed member of my family who cooks lots (or so he says) mentioned if I blind bake the pastry I can add the hot pie mixture straight away, I'm very sceptical about this and would value your experience and professional guidance. Mike
Your friend has the problem many budding bakers have NO PATIENCE. Making a pie requires a lid and if you blind bake the pastry case, getting the lid to stick on will be a hit & miss affair. In the bakery we only blind baked tart cases (no lid) when the filling was very wet, however if you tart is 6 inches or less it's not necessary to blind bake. Hope this helps.
Hi Ron, most of my recipes are the ones we used in my bakeries both in the UK and here in Spain and we never added eggs to any of our pastry recipes so I really can't say, sorry.
Hi John, I think the tin I used in that video was 20 cm that's the usual size foe a plate pie. But you can use a different size depending how deep you like the filling.
Hi Adam, it's only necessary to blind bake when the filling is very liquid such as custard tarts etc. It prevents air pushing the pastry up through the liquid filling. In the bakery we never blind bake pies. Hope this helps. I wish you a very Happy & Healthy New Year Adam.
@@MrPaulsPantry Thank you! I have a 12" so will be adjusting the amounts. Looking forward to presenting something different for our American Thanksgiving dinner.
Mr. Paul, I have a question. What are the criteria for using a shortcrust pastry versus a hot water crust pastry? Is it just tradition, or is there a functional reason? Is it ever acceptable to substitute one for the other?
Hi Garret, in my bakery we usually only used Hot Water paste for our Pork Pies, etc, that were high sided and usually eaten cold, this is because hot water crust is less likely to crumble when cut or the pie is eaten by hand. Now I'm retired, I sometime make hot water crust for anything if I'm short o time as it's quick . Hope this helps
@Mr. Paul's Pantry Yes, thanks. I love eating cold pie, even fruit pies. I'm going to try a hot water paste cherry pie just to see how it goes. Thanks again for your response and for your videos, I've learned a lot.
Mine too Lisa. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Love this recipe, worked really well, now a favourite. Wanted to buy your spice e-cookery book on spice. But had a problems, still waiting for it's delivery?
Hi Cathy, I have emailed you regarding the book you purchased. Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
@@MrPaulsPantry Thank You, Received your email and easily downloaded the E-Cookery Book, Its Brilliant. Some lovely recipes in it and well worth the money.
Another great recipe Paul! Sort of Corned Beef Hash but in a pie :) Would you be able to show us how to make Potato cakes and/or Cauliflower Cheese too? Thanks :)
See at this link: th-cam.com/video/F5b8ZbR2Vv8/w-d-xo.html Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Thanks for watching and for taking the time to comment, I appreciate that. Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
The recipe is ALWAYS underneath the video and also on my website:In this video I'm making a Corned Beef Pie. RECIPE: For the Pastry 340g Plain Flour 85g Butter or Block Margarine (NOT Soft type) 85g Lard or White Vegetable Shortening 1/2 Teaspoon Salt (4g) 58g Cold Water For the Filling 900g Potatoes (for mashing) 240g Tin of Corned Beef 30g Onion chopped fine 1/4 Teaspoon Pepper 1/2 Teaspoon Fine Salt ! Egg for egg washing the top Bake at 180ºC for about 30 - 35 minutes
Hi Mr Paul all of your pies and pasties I would love to make but I want to ask first what they freeze and that goes for all of them maybe you can contact me ASAP thank you very much
Yes Elaine, you can freeze them cooked or uncooked, always wrap in plastic wrap excluding as much air as possible. When thawing out cooked pies, DO NOT remove the plastic wrap, because any condensation will form on the outside of the wrapping, if you remove it the condensation will form on the pastry making it soft. Rremember to thaw in the fridge overnight, that's most important. You can't freeze anything with cooked eggs such as custard tarts, scotch eggs, etc. as the egg will come out very rubbery. I hope this helps. if not do get back to me.
@@MrPaulsPantry A meeting of 2 surfaces is an edge , surely. I'd suggest sticking to cooking as comedy doesn't appear to be your forté ;) Nice recipe though, I'll check out some of your others !
I had the same problem here in Spain, but eventually I found a CARREFOUR supermercado who stock it, along with a few other British items. Some Charcuteria shops also sell fresh corned beef.
mr paul would you say to keep the flour in the fridge or not as you maybe know i live in thailand and its very hot here i keep bisto in the fridge i find it clumps if not kept cool
Probably a god idea, although I've not done it myself. The reason your Bisto clumps is because it contains fat and the melt in the heat and mixes with the starch.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
Love you Mr paul...😢 what a man..
I can't believe how such an inspirationl man can be taken from us... its not fcuking fair... I am absolutely gutted and heart wrenched...I dont understand it... He was a teacher to me for cooking and what a teacher he was.. not only that, he was a total gentleman... May God hold you with the highest regard Mr Paul... I miss you so much😢... but you taught me very well, long live ur legacy...
R.I.P. Mr Paul.. to those that do not know, he sadly passed away last month, but his channel will remain going ...he helped so many of us❤
God bless him , just discovered him .Great man I would say.❤
This is one of my favorites, Mr Paul, Mum taught me to make this 50 years ago, I personally prefer it cold, but with veg and a little gravy it's a perfect filling meal. Thank you.
Hi Glenis, greetings from Granada, Spain.Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Definitely going to make the pie
🇬🇧❤️ mouth watering 🤤😋 Mr Paul, so glad I joined your channel, I get stuck for meal ideas. Thanks for sharing Paul.
Iv been making these for years the only difference is I cook my onions with my potatoes only because I like that but they taste amazing. Your the best Mr Paul. My dear old mum taught me these years ago and still a favourite ❤
Thanks for sharing that with us Rhiannon. I can't remember why we did it that way in the bakery, it's such a long tome ago, but there must have been a reason!
I've made this twice now since coming across your recipe and the pie freezes well too - thank you
My pleasure Caroline😊. I've not frozen this before but will certainly give it a go now you've tried. Thanks for the tip.
Thank you, Mr. Paul.
🪄✨️🧡✨️
Watching from Ojai, California.
I’ve at last sourced some fresh corned beef here in Thailand so will soon be making this delicious pie.
Lovely pie Paul, definitely a fan
Yes, I think this is one of my favourite pie recipes and one of the easiest to make too.
Nice to see someone who isn't afraid of lard! I was taught to cook at school, back in the 1970's, and shortcrust pastry was made with butter and lard. And I find rubbing in to be rather therapeutic, to be honest. I'm amused by the number of modern cooks who don't like doing it.
Hello Brian, as my family were Pork Butchers I think lard must be in my blood. As a professional baker we only added butter for flavour as it's quite a poor shortener for pastry. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Thank you Mr Paul, I'm definitely going to give this a try. We love corned beef hash so this should go down very well.
Hope you enjoy it Colin. Do let me know how it goes please.
Pie perfection Mr Paul! Tater hash pies are amazing hot for an inexpensive meal or cold as a super tasty picnic pie. Shared, like good food should be 😋
Thanks Pete, I've just finished a slice with lemon glazed baby carrots and a little béchamel.
Sorry to be off topic but does anybody know a method to log back into an Instagram account?
I was dumb lost the account password. I would appreciate any help you can give me.
@Warren Harley Instablaster =)
Excellent tutorial about making the short crust pastry. I have tried so many chefs instructions with disastrous results. TQ.
You are welcome Dorothy😊
Liked the video. Will try the pie. Hello from Texas.
Hello From Granada, Spain Janetta. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
a great pie mr paul. we sweat our onion in a bit of butter to take the harshness off we also add some grated cheder to ours, its lovely. and sometimes some chilli powder for a hot version, it works well.
Use a sweet onion instead Allen. I use raw onion to give some texture otherwise it's very mushy.
I make something very similar every New Years Eve, we call it a Wigan Pie 🙂and serve it with mashed carrots and suede and pickled red cabbage and been eating this for over 50yrs! 🙂We dont put a crust on the bottom though just the top. Putting oxo in is also amazing too and cube the potaoeas not mashing them.
You have reminded me of pies I used to make .back in the sixtys .I used to do a corndbeef pie with onion carrot and peas or a sausage one .sometimes I would sprinkle a beef cube in as well.my trends and family loved them .
Thanks for commenting Carol, remember, I started my baking career in late 1959.
I do enjoy your videos. Thank you so much.
Glad you like them! Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
So pleased I found you and the corned beef pie looks superb and fairly easy to knock up, although I will be using ready made pastry. Thanks Paul.
Thanks for watching
Made the cored beef pie and the cheese and onion pasta and the apple crumble the was so nice so thanks so much this good channel it's so help fill for me I am going to try and make the pork pies this weekend
Sounds great Sindy. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Thanks for your lovely recipe I’ve just made some small ones they are really lovely and tasty 😋
Glad you like them Amy. Thank you for watching and taking the time to comment, I do appreciate that. For more of my recipes go to my website at : mr-pauls-pantry.com/
Pie dough and custards were the basics my mom taught me as a boy. We were just always with her so we just paid attention. When I got older, I discovered how many deserts are essentially a custard base. Homemade pie dough is the one thing people just don't do much anymore. I am the only one I know in my circles that does. Taught my sons how. I end up practicing a bit with it before the holidays so that I have it right, when it counts the most.
Someone after my own heart, I got so used to getting everything perfect in the bakery, I still discard things even now 60 years on when just baking for myself.
Good tips. I dont rest my pastry thats where i go wrong xx
Awesome, thank you for sharing. Please stay safe and well 🥰🥰🥰👏👏👏👍👍❤️❤️❤️
Thank you, I will try, tonight here in Granada, Spain we are going into total lockdown again, with very heavy fines for non compliance.
Another absolute winner 👏👏👏👏👏👏👏👏 it looks outstanding 👍👍👍
Yes this really was a winner in my bakeries both in the UK and also here in Spain.
Hello Mr. Paul!
3 questions-
1 -did you sift the flour?
2 - here we have either red, white or yellow potatoes, which would be best,? and
3 - would this pastry be good for chicken/ beef pot pie?
This looks delicious!
Thank you for another wonderful video/ recipe!
1. NO I never sift flour except for a fatless sponge cake.
2. It's nothing to do with the colour, it's the amount of starch. If a potato is good for baking in it's jacket then that's what you need. Waxy potatoes do not mash well.
3. Yes, this pastry is good for any pies.
Hope this helps. Stay safe.
P.S. I think Yukon Gold are OK for mashing.
@@MrPaulsPantry
Perfect!
Thank you, and please keep well/safe!
Looking forward to the next one!
Loved this video Mr. Paul! I appreciate the little tips and explanations, especially about the shortcrust dough-- I never knew about the gluten! I am from the US, so we don't have these here a lot but I am very excited to try to make it soon.
Glad it was helpful Kelly. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
Thank you Paul, I m learning lots from you🙋🏻
Happy to hear that. Joanne. Remember, if you have a ny questions you can always contact me via my Facebook page at: facebook.com/MrPaulsPantry/ or via email at: Paul@mr-pauls-pantry.com
Only just found you Mr Paul will certainly be a regular
Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Looks perfect preparation and surely yummy sir.. I felt hungry your recipe
full watch no skip..have a nice days
From Japan new friend
Thank you so much 👍 Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
Hi MR.PAUL,
Made your corn beef pie again today one of your everyday classics our family enjoy as a look forward too mid-working week meal, can I ask a question about pastry, I've found it easier to make larger baches and freeze half for another day, I've found it works well, I've been told you need to over cook pastry that has been frozen, I do leave it in the fridge to defrost before going to work and give it time to slightly warm at room temperature before ususing, but friends tell me you have to over bake pastry that has been frozen, I can't see why. Hope you might be able to help.
Mike, Abergele, North Wales
Hi Mike, the myth comes from these so called celebrity chefs and some frozen food manufacturers telling you to bake from frozen. I always recommend making a batch of pastry and freezing half. In the bakery we always had some in the freezer and lifted it into the fridge before we went home, that way we had something to start with at 4.30am the next morning. What you're doing Mike is exactly correct, ignore the barrack room experts.
Hi MR.PAUL,
I've made this pie many times now, always a family meal favourite for the working evening meal, I've learned to make a bigger version in an inch deep 10x8" tin if we've extras joining us as a family, an unnamed member of my family who cooks lots (or so he says) mentioned if I blind bake the pastry I can add the hot pie mixture straight away, I'm very sceptical about this and would value your experience and professional guidance.
Mike
Your friend has the problem many budding bakers have NO PATIENCE. Making a pie requires a lid and if you blind bake the pastry case, getting the lid to stick on will be a hit & miss affair. In the bakery we only blind baked tart cases (no lid) when the filling was very wet, however if you tart is 6 inches or less it's not necessary to blind bake. Hope this helps.
Nice video interesting and helpful, is the pastry any better with an egg yolk mixed in?
Hi Ron, most of my recipes are the ones we used in my bakeries both in the UK and here in Spain and we never added eggs to any of our pastry recipes so I really can't say, sorry.
Looks amazing! 😍😋👌
your recipes are excellent can you write down the size of tins etc to use thank you
Hi John,
I think the tin I used in that video was 20 cm that's the usual size foe a plate pie. But you can use a different size depending how deep you like the filling.
@@MrPaulsPantry many thanks and I am happy for you to use inches
If only Greggs done this filling with a puff pastry, Oh hold on, they do, I'm off to Greggs or as I call them, DREGGS
Whats the reason for not blind baking the pastry first? Thanks
Hi Adam, it's only necessary to blind bake when the filling is very liquid such as custard tarts etc. It prevents air pushing the pastry up through the liquid filling. In the bakery we never blind bake pies. Hope this helps. I wish you a very Happy & Healthy New Year Adam.
@@MrPaulsPantry Thats great thanks you. My girlfriend is going to make one for tea now so thank for the speedy reply! All the best 👍
Truly enjoy your videos Mr Paul. Quick question.. Is the pan you are using an 9" or 11" pan? Thank you sir in advance..
Hi David, it's a metric one but it measures 81/2 inches. Hope this helps.
@@MrPaulsPantry Thank you! I have a 12" so will be adjusting the amounts. Looking forward to presenting something different for our American Thanksgiving dinner.
Mr. Paul, I have a question. What are the criteria for using a shortcrust pastry versus a hot water crust pastry? Is it just tradition, or is there a functional reason? Is it ever acceptable to substitute one for the other?
Hi Garret, in my bakery we usually only used Hot Water paste for our Pork Pies, etc, that were high sided and usually eaten cold, this is because hot water crust is less likely to crumble when cut or the pie is eaten by hand. Now I'm retired, I sometime make hot water crust for anything if I'm short o time as it's quick . Hope this helps
@Mr. Paul's Pantry Yes, thanks. I love eating cold pie, even fruit pies. I'm going to try a hot water paste cherry pie just to see how it goes. Thanks again for your response and for your videos, I've learned a lot.
That’s a great question 👌🏻
I’ve just been making the pork pie recipe and was wondering if the hot water crust could be used for other fillings?
Hi Mr p, oh a favorite of mine. Delicious x
Mine too Lisa. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
@@MrPaulsPantry 😘 x
Love this recipe, worked really well, now a favourite.
Wanted to buy your spice e-cookery book on spice. But had a problems, still waiting for it's delivery?
Hi Cathy, I have emailed you regarding the book you purchased. Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
@@MrPaulsPantry Thank You, Received your email and easily downloaded the E-Cookery Book, Its Brilliant. Some lovely recipes in it and well worth the money.
@@cathymc3610 Thanks for letting me know you received it OK. Don't forget, if you need ask anything just drop me a line.
Another great recipe Paul! Sort of Corned Beef Hash but in a pie :) Would you be able to show us how to make Potato cakes and/or Cauliflower Cheese too? Thanks :)
Hi David, thanks for the feedback and yes I will put Potato Cakes on my list, Cauliflower Cheese is already on.
Yeah got it😁😁
How to make Yorkshire puddings please. All the best to you from sindy I have tried but they just stay flat and not nice please help. Thanks. 😀
See at this link: th-cam.com/video/F5b8ZbR2Vv8/w-d-xo.html
Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking
👍👍👍👍👍
Thanks for watching and for taking the time to comment, I appreciate that.
Visit my Website mr-pauls-pantry.com/ For more recipes. Stay safe and keep cooking .
3 questions mr paul. How much of flour n butter n lard fir the pastry. Tq
The full written recipe is always underneatrh the video
Thank you got it😁
Random question / brain fart: Could you use beef dripping instead of pork lard?
Yes, you can use any fat you have to hand.
I prefer to make corned beef hash with those ingredients and you use much less corned beef.
How much water did you add please?
The recipe is ALWAYS underneath the video and also on my website:In this video I'm making a Corned Beef Pie.
RECIPE:
For the Pastry
340g Plain Flour
85g Butter or Block Margarine (NOT Soft type)
85g Lard or White Vegetable Shortening
1/2 Teaspoon Salt (4g)
58g Cold Water
For the Filling
900g Potatoes (for mashing)
240g Tin of Corned Beef
30g Onion chopped fine
1/4 Teaspoon Pepper
1/2 Teaspoon Fine Salt
! Egg for egg washing the top
Bake at 180ºC for about 30 - 35 minutes
Hi Mr Paul all of your pies and pasties I would love to make but I want to ask first what they freeze and that goes for all of them maybe you can contact me ASAP thank you very much
Yes Elaine, you can freeze them cooked or uncooked, always wrap in plastic wrap excluding as much air as possible. When thawing out cooked pies, DO NOT remove the plastic wrap, because any condensation will form on the outside of the wrapping, if you remove it the condensation will form on the pastry making it soft. Rremember to thaw in the fridge overnight, that's most important.
You can't freeze anything with cooked eggs such as custard tarts, scotch eggs, etc. as the egg will come out very rubbery. I hope this helps. if not do get back to me.
Where do you find a corner in a circular pie dish?
I though most intelligent people would know. Obviously not you.
It's the point, area, or line that is formed by the meeting of two surfaces,
@@MrPaulsPantry A meeting of 2 surfaces is an edge , surely.
I'd suggest sticking to cooking as comedy doesn't appear to be your forté ;)
Nice recipe though, I'll check out some of your others !
How did it taste??
Delicious
Pity se can't get corned beef in itlay😪
I had the same problem here in Spain, but eventually I found a CARREFOUR supermercado who stock it, along with a few other British items. Some Charcuteria shops also sell fresh corned beef.
The title says "Corned Beef. I did not expect canned beef. I love the other recipes you give to us. Sorry for being a pr***
this is so evil...
my next conquest
mr paul would you say to keep the flour in the fridge or not as you maybe know i live in thailand and its very hot here i keep bisto in the fridge i find it clumps if not kept cool
Probably a god idea, although I've not done it myself. The reason your Bisto clumps is because it contains fat and the melt in the heat and mixes with the starch.
I'm in Australia and I keep my flours in the fridge. The flour keeps perfectly in the fridge.
Christian.here.mr.paul.from.Aotearo.new.zealand.ok.to.use.beef.driping.i.eat.alot.of.beef.corned.perfect.any.time.looks.simple.the.attraction.have.a.good.day