CraigC
Guru
Looking for something to do with leftover corned beef? Give this a whirl. Heck I'd make corned beef just to have this!
Ingredients
1-3/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 cup plus 2 tablespoons cold unsalted butter, cubed
2 to 4 tablespoons cold lager beer or beef broth
Potatoes:
2 medium red potatoes, cut into 1/4-in. cubes
1/2 teaspoon kosher salt
3 green onions, chopped
2 tablespoons unsalted butter, cubed
1 tablespoon stone-ground Dijon mustard
1/2 teaspoon pepper
Rustic Pie:
1/2 pound thinly sliced corned beef or purchased from a deli/grocery.
1/4 pound sliced provolone cheese
1 tablespoon cold whole milk or heavy whipping cream
Directions
1) Whisk flour, salt and sugar; cut in butter until the size of small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2) Meanwhile, place potatoes and salt in a small saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain.
3) Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender and browned, 6-8 minutes. Remove from heat; cool.
4) Roll dough between two pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over pastry. Lifting with waxed paper, carefully invert pastry into pan. Remove waxed paper. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
5) Preheat oven to 400°.
6) Prick bottom and sides of pastry with a fork; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly.
7) To assemble the rustic pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture.
8) Re-roll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.
Ingredients
1-3/4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 cup plus 2 tablespoons cold unsalted butter, cubed
2 to 4 tablespoons cold lager beer or beef broth
Potatoes:
2 medium red potatoes, cut into 1/4-in. cubes
1/2 teaspoon kosher salt
3 green onions, chopped
2 tablespoons unsalted butter, cubed
1 tablespoon stone-ground Dijon mustard
1/2 teaspoon pepper
Rustic Pie:
1/2 pound thinly sliced corned beef or purchased from a deli/grocery.
1/4 pound sliced provolone cheese
1 tablespoon cold whole milk or heavy whipping cream
Directions
1) Whisk flour, salt and sugar; cut in butter until the size of small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate 1 hour or overnight.
2) Meanwhile, place potatoes and salt in a small saucepan; add water to cover. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are crisp-tender, 6-8 minutes. Drain.
3) Return to saucepan; add green onions, butter, mustard and pepper. Cook over medium heat, stirring frequently, until potatoes are tender and browned, 6-8 minutes. Remove from heat; cool.
4) Roll dough between two pieces of waxed paper to a 1/8-in.-thick, 12-in.-diameter circle. Remove top piece of waxed paper; place a 9-in. pie plate upside down over pastry. Lifting with waxed paper, carefully invert pastry into pan. Remove waxed paper. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes.
5) Preheat oven to 400°.
6) Prick bottom and sides of pastry with a fork; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool slightly.
7) To assemble the rustic pie, layer half the corned beef, half the cheese and three-fourths of potato mixture in baked crust. Repeat corned beef and cheese layers; sprinkle with remaining potato mixture.
8) Re-roll dough trimmings; use a heart-shaped cookie cutter to make shamrock petals and a knife to cut out a stem. Brush dough trimmings with milk. Bake until crust and cheese are golden brown, 35-40 minutes.
