CORNED BEEF HASH RUSTIC PIE
This suppertime pie has all the yummies: homemade crust, seasoned potatoes, and lots and lots of corned beef and cheese. How could you not fall in love with it? I know we have. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Whisk flour, salt and sugar; cut in butter until mixture resembles small peas. Gradually add beer, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour or overnight., 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. 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., 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 crust. Lifting with waxed paper, carefully invert crust into pan. Remove waxed paper. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., Preheat oven to 400°. Prick bottom and sides of crust 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., 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. Reroll 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.
Nutrition Facts : Calories 356 calories, Fat 23g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 827mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
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Kareem sharawy
[email protected]This recipe is a great way to use up leftover corned beef. It's easy to make and it's a delicious comfort food.
Eliabey Vargas
[email protected]I made this recipe for a potluck and it was a big hit. Everyone loved it.
Nqubeko Khuzwayo
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Sobin Sobin rai
[email protected]I'm not a fan of corned beef, but I loved this recipe. The potatoes and cheese were cooked to perfection.
Kxng Keems
[email protected]I followed the recipe exactly and it turned out perfect. The crust was nice and flaky and the filling was flavorful.
Usama Akmal
[email protected]This dish was a bit bland for my taste. I would recommend adding more seasoning to the beef mixture.
Arthur Dube
[email protected]I've made this recipe several times and it always turns out great. I love the combination of corned beef and potatoes.
Ali sher Asher
[email protected]This recipe is a great way to use up leftover corned beef. It's easy to make and it's always a crowd-pleaser.
md nuralom Islam
[email protected]I made this last night and it was a hit with my family. The only change I made was adding a little bit of garlic powder to the beef mixture. It was so easy to make and it tasted delicious.
Fabulous Fessi (Softbwoy)
[email protected]This recipe is a winner! The flavors of the corned beef, potatoes, and cheese blend perfectly together. The crust is golden brown and flaky. I will definitely be making this again.