Sussex Corned Beef and Onion Pie

Impress Dad and sit down to an evening meal with this filling and hearty Corned Beef Pie using our soft and tender Sussex Saltmarsh Brisket joint. This pie can be paired well with some chunky home-cooked chips, buttery mash and gravy or simply enjoyed on its own as an evening snack.

Preparation time: 30-60 minutes     Cooking time: 40 minutes        Serves: 6 people


For the filling:
340g Corned Beef (homemade is fantastic! Find our recipe here)
15g Unsalted Butter
300g Nicola Potatoes, peeled and cut into dice measuring 1cm
2 Medium Carrots, cut into dice measuring 1cm
2 Celery Sticks, peeled and chopped
1 large Onion, sliced or diced
1tbsp Extra Virgin Olive Oil
2tbsp Tomato Ketchup
Freshly Ground Black Pepper (to taste)

For the Pastry:
300g Plain Flour, plus extra for rolling
175g refrigerated Butter, cubed
1 free-range egg
Pinch of Sea Salt

1. To make the filling, heat a large frying pan and melt the butter with the oil. Once it has heated, gradually add in the potatoes, carrots, celery and onion and cook over a low heat, stirring regularly until the vegetables soften and begin to colour, this should take about 15 minutes.

2.  Stir the ketchup into the vegetables and then add in the corned beef, to do this make sure you break the beef into chunky pieces and mix it in with the vegetables.

3. Season to your taste with the black pepper, as the beef is slightly salty on its own, you shouldn’t need to add salt. Remove the filling from the heat and let cool for 20 minutes.

4. Preheat the oven to 190C/375F/Gas Mark 5

5. For the pastry, use a food processor to pulse the flour, salt and butter together until it resembles breadcrumbs.

6. Whisk the egg and a teaspoon of cold water using a fork in a small bowl. Then pour most of the egg into the food processor whilst it is still running until the mixture creates a ball. Leave about a tablespoons worth of egg mixture in the bowl to use later.

7. Take the pastry out of the food processor and bring it together into a ball. Place it down onto a floured surface and take about a third of the pastry, roll it out and use it to line a 23cm/9inch pie plate or 20cm/8inch round ceramic dish. Let any excess pastry hang over the edge and brush lightly with some of the remaining egg mixture.

8. Add the filling to the pie by gently spooning it in and evening the mixture out. For the pie lid, flour the surface once again and roll out the remaining pastry. To place on top of the pie, lift the pastry using the rolling pin and gently place it over the filling. Firmly press the edges together and trim to neaten, then seal the edges using a fork.

9.  Brush the top of the pastry with the remaining egg mixture and cut across the centre of the pie and place onto a baking tray and put into the oven. The pie will need to be baked for 40 minutes or until golden brown and the filling is piping hot.

Tested and adapted from The Hairy Bikers’ recipe at:

Please come and take a look at our Sussex Produce at:

Sussex Corned Beef and Onion Pie

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