Sally Webb goes all retro with a kooky pie inspired by her mum’s cooking…

sally's pie

My mum has always been a good cook. I think she learned from my grandma, who was also a bit of a legend in the kitchen. Mum’s style leans toward hearty, homely dishes, whether traditional British in style or influenced by the Mediterranean. Everything is always cooked from scratch and utterly delicious – her moussaka is out of this world.

I was a very fussy eater as a child, but mum always found something that would tempt me, whether it was a roast dinner on a Sunday, sausage cakes (as opposed to Scotch eggs, which I wouldn’t eat because I didn’t like eggs), cottage pie or spaghetti Bolognese (out of which I insisted on picking the ‘bits’, namely peppers and mushrooms). Her corned beef pie was another teatime classic that never met with any complaints. It comprised perfectly crumbly shortcrust pastry encasing a rich filling made up of an under-used cupboard staple. It is tasty, satisfying and very inexpensive to make, best served with a squirt of ketchup, buttery new potatoes and a crisp green salad after a brisk country walk.

Sally’s Corned Beef Pie

2 Corned Beef Hmmm

Shortcrust pastry ingredients
19cm flan dish or shallow pie dish
3oz/85g self-raising flour
3oz/85g plain wholemeal flour
Pinch of salt
3oz/85g butter
3 tbsp cold water

Method
1. Either rub in the flour, salt and butter or use a food processor to turn it into the texture of breadcrumbs. Bind it with the water to form a dough. Chill for about 15 minutes.
2. Split the pastry into one third/two thirds and roll out a base and a top for the pie.

Pie filling ingredients
6ozs/170g corned beef
2ozs/57g fresh breadcrumbs (white or wholemeal)
Half a teaspoon mixed herbs
Half a shallot chopped very finely
Half a teaspoon Worcester sauce
3 tablespoons of milk
Shake of black pepper

Method
1. Make the breadcrumbs in a food processor, add the corned beef and mix until all the lumps are gone.Add all the other ingredients and mix well.
2. Fill the pie. Brush the edges with water to seal the lid.
3. Add the lid, trim the edges.
4. Cook at 200C (180 fan) or Gas No. 6 for about 40 minutes.

Adapted from a recipe in The Dairy Book of Home Cookery by Sonia Allison published by Wolfe Publishing Ltd. 1969.

As part of our British Pie Week celebrations, we’ve teamed up with Tom’s Pies to offer one lucky reader the chance to win a 12 delicious pies. I can see your mouth watering; here’s how to enter: 

win tom's pie
Tom’s Pies are offering one lucky winner their very own ‘Pie Dinner Party’. Tom’s Pies, mash, minted peas and gravy will be delivered to the door ready to heat up and serve for up to twelve people!

So how do you win? Nominate whoever you think deserves this delicious treat to turn up at their front door. Easy! Family, friends, work colleagues, anyone! Email us your nomination as to why they deserve this perfect night in with friends or family in no more than fifty words to competitions@toms-pies.co.uk. Who knows, you could be sat down for a pie feast before you know it!

Entries close at midnight on Sunday 8th March. The winner must be based in mainland UK to qualify. For full terms and conditions for entry please see the website.

Sally’s favourite Tom’s Pie

windmill pub and pie

“My favourite of Tom’s Pies is the good old-fashioned steak and ale variety; my favourite place to eat one is at The Windmill pub in Windmill Hill, Bristol, where these scrummy pies are served up with creamy mash, mushy pies and a generous pouring of amazing gravy.”

Keep HapPIE and keep reading…
Exclusive interview with the pie man 
The ‘I’ve just completed a ten-mile hike in the rain with my family and survived’ pie 
Vegetarian pies can be just as hearty as their meaty counterparts
Creamy mushroom, leek and chicken pie as made by grandma 

Sally Webb

Sally Webb

Sally'’s favourite things include Sunday roasts after long country walks, BBC adaptations of Jane Austen novels, all things pasta and her dog Tiggy. Sally is currently sporting a rather large ‘preggalump’ and has not just eaten all the pies.

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