Janet’s corned beef pasties

Our regular newsletter columnist Janet has come up with another delicious recipe for you all.  

Our regular newsletter columnist Janet has come up with another delicious recipe for you all.   

This time she’s been busy making corned beef pasties, so why not give it a go? They’re really easy to make.   



1 pound of plain flour   

Half pound lard   

Half tea spoon salt   

Half glass of water (approx)  


(The above ingredients are for rough puff pastry. Short crust pastry can be used as an alternative) 


Corned beef (2 or 3 tins) 

Bovril or Marmite (1/2 teaspoons) 

4 potatoes (approx) 

Egg wash  

Salt and pepper   

1/2 large onions  


  1. Add flour to a large mixing bowl. Cut lard in to cubes and add to flour. (do not finely mix at this point)  
  2. Add half a glass of water (approx) to the mixture and continue to mix.  
  3. Once the mixture comes together as a pastry, put flour on to your kitchen counter, place your pastry on top of this and roll it out into a large strip. Short crust pastry may be used instead of rough puff pastry.   
  4. Fold the strip of pastry end to end and roll out again. Repeat this process two more times, then place pastry into a dish, cover with cling film and place in the fridge to rest. 

Corned beef filling:   

  1. Boil four potatoes in a pan with water.   
  2. Chop up a large onion into fine pieces and add to the boiling water. Keep a little of the onion aside. Grated carrot is also optional.   
  3. Once the potatoes are soft, remove them from the pan with the onion, remove water and mash it together. Then add salt and pepper.   
  4. Add corned beef to the mashed potato and continue to mash together until fully mixed. If you have a food mixer, this will make the process easier. Tip: add a dessert spoon of Marmite or Bovril to the mix to give it a little something extra.  
  5. Add the additional diced onion to the mix.   
  6. Take pastry out of fridge and use pastry cutters to create the pasty mold of your choice.   
  7. Stuff your pasty shape with the corned beef mixture and crimp the edges with a fork to ensure the contents are properly enclosed.   
  8. Brush the pastry with egg wash or milk and place it into the oven for around 20 minutes, gas mark 6, until golden brown.   


Some ovens may vary in time, so keep an eye on your bake throughout its time in the oven.   


If you would like to share one of your recipes, just email: chris.adamson@ageingbettermiddlesbrough.org.uk

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