The ever-faithful corned beef hash is a favourite filling among Men's Pie Club members, but one group took advantage of a recent windfall and tweaked the recipe to great effect...
Makes four smallish pies (or one large)
Basic shortcrust pastry
1 tin of corned beef
2-3 potatoes
2-3 onions
2 apples
Dried herbs (of your choice)
Brown sauce
Salt & pepper
Make your pastry and line your baking dish/pie-maker.
Chop the onions roughly and fry for five minutes.
Chop your potatoes into small cubes and add to the pan. Season well with salt and pepper and add in your dried herbs.
Core and peel your apples and chop into small cubes. Add to the pan and cook for ten minutes, adding a splash of water now and then if it begins to catch on the bottom.
When the potatoes are nearly cooked through and the apples are beginning to break down stir in the corned beef, sliced into small pieces.
Check the seasoning and stir in a huge dollop of brown sauce.
Fill your pastry and bake for 20-25 minutes.
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