These corned beef pasties make an easy, satisfying and comforting family meal. Perfect for after a busy day at work or school.
I am delighted to have teamed up with Princes this autumn to bring you a series of recipes using canned meat, which are ideal for mid week family meals, that are both affordable and easy to prepare. After a busy day at work or school no one wants to be spending hours standing in front of a hot stove, you want tasty, affordable and quick food that is comforting, hearty and warming. I really believe that good food is central to a happy home, and hope that you will enjoy my corned beef pasties recipe which offer maximum taste for minimum effort.
To learn more about Princes canned meat and for more of my recipes, visit Come Home to Princes.
My corned beef pasties are easy to prepare as well as being classic comfort food. As well as the corned beef you can pack them full of whatever vegetables or leftovers you have. I’ve used potatoes, carrots and sweetcorn with the corned beef, but sweet potatoes, turnips or swede, parsnips, peas, pumpkin or squash would all go equally well, use whatever you have to hand.
You can make the filling for these corned beef pasties in advance and store in a covered container in the fridge for 2 days. Leftover pasties can be frozen, defrosted in the fridge and then reheated in the oven. A leftover pasty is ideal for popping into a lunch box for the next day and will make a change from sandwiches. Use any scrapes of pastry to make jam tarts, or cheese straws, which you can bake in the oven at the same time as the corned beef pasties.
- 300 g potatoes – peeled and cut into 1cm cubes
- 2 medium carrots – peeled and cut into 1cm cubes
- 1 tsp vegetable oil
- 1 small onion chopped
- 1 clove garlic
- 1 340 g can Princes Corned Beef – cut into 2cm cubes
- 2 tbsp frozen sweetcorn
- 2 tbsp tomato ketchup or chutney
- Salt and pepper for seasoning
- 2 x 320g packets ready rolled shortcrust pastry or 1 x 500g block
- 1 egg
Preheat the oven to Gas Mark 6 / 200C
Place the potatoes and carrots in a pan of water and simmer for about 10 minutes, or until they start to soften. Drain and set to one side.
Fry the onion and garlic in a little vegetable oil until translucent.
Add the corned beef to the onion and garlic and mix in.
Add the cooked potato, carrots and sweetcorn. Stir and cook until the corned beef cubes break up a little, but do try and keep some texture.
Season to taste.
Unroll the pastry if using ready roll, or roll out on a floured work top to the thickness of a pound coin. Use a side plate or saucer to cut out six 7?/18cm circles.
Spoon the mix onto the pastry, brush around the edge of the pastry with the beaten egg, fold up the edges and pinch together. Then use your fingers to crimp.
Transfer to a baking tray and bake for 30 – 35 minutes until golden brown.
- Mix up the recipe by using sweet potato, pumpkin, squash, suede, turnips or parsnips. You could also try peas or diced peppers, or a spoonful of left-over mashed potato.
- To save even more time, try preparing the filling in advance and freeze before using. The cooked pasties can be frozen then reheated once defrosted.
- This recipe is 14 Weight Watchers Smart Points per portion
If you have a delicious recipe that uses Princes canned meats then I’d love to see it. Pop over to Come Home to Princes and share it for the chance to win a £50 voucher each week, or the jackpot prize of £3000.
Love pasties? Then check out my other Corned Beef Pasties recipe!
Recipe for corned beef pasties commissioned by Princes. All opinions our own.