If you’re Maltese, then one day or another you have surely tasted this one. My grandma used to do it, then my mum as well. I am not a fan of corned beef if I have to be honest, but I still like this one!
It is a very straightforward recipe and we even used pre-prepared pastry as making puff-pastry takes loads of skill and time. You can obviously opt to do your own pastry which makes this pie tastier. My mother sometimes uses pastry bought from the local Pastizzeria.
- 2 large tins corned beef
- 1 small can kunserva [tomato paste] [about 120g]
- 4 large carrots, finely diced
- 1 large onion finely diced
- 8-10 very small potatoes, cooked and cut into 4 pieces
- A handful of frozen peas
- 2 packages ready-made puff or shortcrust pastry sheets
- 3 tbsp vegetable oil
- A little water
HOW TO PREPARE
- Heat the oil and add the carrots and onion and cook until carrots are soft. If necessary add a little water.
- Preheat the oven at 180°C.
- In the meantime cook the potatoes, do not cook them too much, you can boil, microwave or steam them. Cut them in 4 and set aside.
- When carrots & onion are cooked, add the corned beef and tomato paste. Give it a good stir and simmer for a couple of minutes until the corned beef smashes down.Add the potatoes and peas and stir carefully again.
- Turn off the heat. Set aside.
- Roll the pastry sheets and put it onto an oiled/buttered 28cm round pie dish or a rectangular pie dish.
- Add the corned beef filling and cover with the remainder of the pastry. Prick the top as well so excessive steam comes out of the pie.
- Cook in the preheated oven for about 35 minutes or until pastry is golden.