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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A pie for lovers of corned-beef, from PIES: SAVOURY AND SWEET published by the town of Warkworth, Ontario, home of the Warkwork Perfect Pie Contest. This is GREAT with a chutney and salad. Ingredients:
1 pastry for double-crust deep dish pie or 1 thawed phyllo pastry, for same |
1 teaspoon oil |
1 onion, minced |
1 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 (340 g) can corned beef |
4 cups cooked peas |
Directions:
1. Preheat oven to 400*F.
2. Line pie plate with pastry or phyllo.
3. In small, non-stick skillet, heat oil over medium-high heat.
4. Add onion.
5. Cook, stirring, 7 minutes- or until onion is lightly browned.
6. Stir in cinnamon, salt and pepper.
7. In a large bowl, combine corned beef and peas, breaking up corned beef with a fork.
8. Stir in onion mixture.
9. Pour into prepared pie plate, Dampen edge of crust with water.
10. Cover with top pastry or phyllo.
11. Trim edges and flute.
12. Cut steam vents in top.
13. Bake 35 to 40 minutes until top is golden.
14. Makes 6 to 8 servings.
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