How to make greggs corned beef pasty
If you are a fan of the iconic British pasty, you will love making your own version of the Greggs Corned Beef Pasty at home. This delicious pastry is filled with a savory mixture of tender corned beef, onion, and potato, all wrapped up in a flaky golden crust.
Making your own Greggs Corned Beef Pasty is easier than you might think. With just a few simple ingredients and some basic cooking skills, you can recreate this classic British treat in your own kitchen. Whether you are nostalgic for the pasties of your childhood or simply love the comforting combination of flavors, this recipe is a must-try.
This homemade version of the Greggs Corned Beef Pasty is incredibly versatile. You can enjoy it as a hearty lunch or dinner, or even pack it for a picnic or on-the-go snack. The flaky crust and flavorful filling make it a satisfying option for any occasion. So grab your apron, preheat your oven, and let’s get started on making this delicious pastry!
All About Making Greggs Corned Beef Pasty
Greggs corned beef pasty is a delicious traditional dish that can be enjoyed as a snack or a main course. Made with flaky pastry and filled with tender corned beef, potatoes, onions, and seasonings, it is a perfect comfort food for any occasion. Here is a step-by-step guide on how to make your own version of this classic treat.
Ingredients:
| Pastry: | Filling: |
|---|---|
| Shortcrust pastry sheets | Corned beef, diced |
| Egg, beaten (for glazing) | Potatoes, boiled and diced |
| Plain flour (for dusting) | Onion, finely chopped |
| Butter (for greasing) | Salt and pepper |
Instructions:
- Preheat your oven to 200°C/180°C Fan. Grease a baking tray with butter.
- Roll out the shortcrust pastry on a lightly floured surface and cut out rounds with a pastry cutter.
- In a bowl, combine the diced corned beef, potatoes, onion, salt, and pepper. Mix well.
- Place a spoonful of the filling mixture onto one half of each pastry round.
- Brush the edges of the pastry with beaten egg, then fold the other half of the pastry over the filling to form a half-moon shape. Press the edges together to seal.
- Transfer the pasties onto the greased baking tray and brush the tops with beaten egg.
- Bake in the preheated oven for 25-30 minutes, or until the pasties are golden brown and crispy.
- Remove from the oven and let them cool for a few minutes before serving.
Enjoy your homemade Greggs corned beef pasty hot, warm or even cold. It pairs well with a side of salad or your favorite condiment. Now you can easily recreate the taste of this renowned British bakery treat in the comfort of your own kitchen.
Ingredients and preparation
Below is a list of ingredients needed to make Gregg’s corned beef pasty:
Pasty filling:
| Quantity | Ingredient |
|---|---|
| 340g | Potatoes |
| 100g | Salted butter |
| 200g | Corned beef (cut into small cubes) |
| 3 | Small onions (finely chopped) |
| 2 | Apples (peeled, cored, and finely chopped) |
| 1 | Egg (beaten, for egg wash) |
Pasty pastry:
| Quantity | Ingredient |
|---|---|
| 500g | Plain flour |
| 140g | Chilled unsalted butter (cut into small cubes) |
| 125ml | Cold water |
| 1 | Egg (beaten, for egg wash) |
| 1 tsp | Salt |
To prepare the pasty filling:
- Peel and cut the potatoes into small cubes.
- In a large pan, melt the butter and cook the onions until they become translucent.
- Add the corned beef, potatoes, and apples to the pan, then mix well.
- Cover the pan and let the filling cook for about 15-20 minutes, or until the potatoes are tender.
To prepare the pasty pastry:
- In a mixing bowl, combine the flour and salt.
- Add the chilled butter cubes to the bowl and rub them into the flour using your fingertips until the mixture resembles breadcrumbs.
- Add the cold water to the mixture and stir until a dough forms.
- Transfer the dough to a lightly floured surface and knead it for a few minutes until smooth.
- Wrap the dough in cling film and refrigerate for at least 30 minutes.
- Preheat the oven to 200°C/180°C fan/gas mark 6.
To assemble the pasties:
- Roll out the pastry on a lightly floured surface to a thickness of about 3mm.
- Cut out circles with a diameter of about 20cm using a plate or pastry cutter.
- Place a spoonful of the filling in the center of each pastry circle.
- Fold over the pastry to encase the filling and crimp the edges with a fork to seal.
- Brush the pasties with beaten egg for a golden, glossy finish.
Place the pasties on a baking tray lined with parchment paper and bake for 25-30 minutes, or until the pastry turns golden brown. Enjoy!
Step-by-step Instructions
Follow these simple steps to make your delicious homemade Gregg’s Corned Beef Pasty!
Ingredients:
- 300g corned beef
- 1 large potato
- 1 small onion
- Shortcrust pastry
- Salt and pepper to taste
Instructions:
|
1. Preheat your oven to 200°C/180°C fan/gas mark 6. |
|
2. Peel and dice the potato into small cubes. Finely chop the onion. |
|
3. In a large mixing bowl, combine the diced potato, chopped onion, and crumbled corned beef. Season with salt and pepper to taste. |
|
4. Roll out your shortcrust pastry on a lightly floured surface until it’s about 3mm thick. Cut out circles using a round pastry cutter. |
|
5. Place a spoonful of the corned beef and potato mixture onto one half of each pastry circle. |
|
6. Fold the other half of the pastry circle over the filling, and press down the edges to seal. Use a fork to crimp the edges and create a pattern. |
|
7. Place the pasties onto a baking tray lined with parchment paper. |
|
8. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown. |
|
9. Allow the pasties to cool slightly before serving. Enjoy! |
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