Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 cups cooked corned beef, diced
- 2 cups cooked carrots, diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sea salt
- 1/2 cup beef broth
- 1/2 cup dry white wine
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 sheets frozen puff pastry, thawed
Special Equipment Needed:
- 9-inch pie plate
- Large skillet
- Rolling pin
- Pastry brush
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add corned beef, carrots, thyme, oregano, basil, pepper, and salt and cook for an additional 5 minutes.
4. Add beef broth, white wine, and tomato paste and bring to a boil. Reduce heat and simmer for 10 minutes.
5. In a small bowl, mix together flour and butter until a paste forms. Add to the skillet and stir until thickened.
6. Transfer the mixture to the pie plate.
7. Roll out one sheet of puff pastry and place over the top of the pie plate. Trim the edges and crimp to seal.
8. Cut several small slits in the top of the pastry to allow steam to escape.
9. Roll out the second sheet of puff pastry and place over the top of the pie plate. Trim the edges and crimp to seal.
10. Brush the top of the pastry with an egg wash (1 egg beaten with 1 tablespoon of water).
11. Bake for 30 minutes, or until the pastry is golden brown.
Time:
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 441
Fat: 24g
Carbohydrates: 33g
Protein: 17g
Substitutions for Ingredients:
- Olive oil can be substituted with vegetable oil.
- Onion can be substituted with shallots or leeks.
- Carrots can be substituted with parsnips or turnips.
- Beef broth can be substituted with chicken broth or vegetable broth.
- White wine can be substituted with red wine or apple cider.
- Tomato paste can be substituted with tomato sauce.
- All-purpose flour can be substituted with whole wheat flour.
- Butter can be substituted with margarine.
Variations:
- For a vegetarian version, omit the corned beef and substitute with cooked lentils or beans.
- For a vegan version, omit the corned beef and substitute with cooked lentils or beans and use vegan puff pastry.
- For a gluten-free version, use gluten-free puff pastry and substitute the all-purpose flour with gluten-free flour.
Tips and Tricks:
- For a crispier crust, brush the top of the pastry with melted butter before baking.
- For a richer flavor, add a tablespoon of Worcestershire sauce to the filling.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the pie with a side of mashed potatoes or a green salad.
Garnishes:
Garnish with freshly chopped parsley or chives.
Pairings:
Pair with a glass of dry white wine or a cold beer.
Suggested Side Dishes:
Mashed potatoes, green salad, roasted vegetables, or coleslaw.
Troubleshooting Advice:
If the pastry is not crisp enough, brush the top with melted butter before baking.
Food Safety Advice:
Refrigerate any leftovers within 2 hours of cooking.
Food History:
Corned beef and carrot pie is a traditional British dish that dates back to the 19th century.
Flavor Profiles:
This dish has a savory flavor with hints of herbs and spices.
Serving Suggestions:
Serve with a side of mashed potatoes or a green salad.
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Region: British