This is a Walker family
recipe that was passed down from my Nan (who was a chef) to my Mum and
then to me. We all added a little something. I hope you
enjoy it.
My mum always
used corned beef hash but you may use turkey has as I do (since I don't
eat red meat).
There are no
exact ingredient measurements as it depends on how big and filling you
want to make the pie so this is a rough guide but it makes for a hearty,
filling pie.
Pastry for top
and bottom (make your own with half fat to flour or buy ready-made),
One can of
corned beef (or an equivalent amount of ground turkey),
Roughly 1lb
potatoes
1/2 packet sage
& onion stuffing
Grated carrot (the
amount is up to your own taste)
Chopped onion (the
amount is up to your own taste)
Boil the
potatoes and cook the ground turkey if necessary. The cooking of
the turkey is up to you but for a low-fat healthy option you may want to
grill or broil.
Prepare the
stuffing mix with hot water as directed.
Mash the
potatoes and mix in the corned beef or turkey to make hash.
Mix in the
stuffing, carrots and onion.
Cover a large
oven-proof plate or pie dish with your pastry base.
Fill with your
hash mix.
Before putting
on your pastry lid, ensure that you leave some pastry for top
decorations.
Cover with your
pastry lid.
Using your
thumbs, press into the edges all the way around to seal.
Brush with
beaten egg.
Roll out the
remaining pastry fairly thin and cut four strips.
Put slits all
the way along your strips to about half way through the width.
Roll up the
strips and bend down the slits to create flowers.
With any
remaining pastry cut out leaves and score with a knife for leaf effect.
Arrange your
flowers and leaves, cut a couple of slices into the top of the pie.
Bake until
pastry is golden brown at medium temperature.
Serve with brown
gravy and steamed vegetables.
Enjoy.
