• Leftover Corned Beef - 05

    From Dave Drum@1:2320/105 to All on Mon Dec 4 12:15:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Corned Beef Hash Rustic Pie
    Categories: Beef, Potatoes, Pastry, Beer, Vegetables
    Yield: 8 servings

    1 3/4 c A-P flour
    1 ts Kosher salt
    1 ts Sugar
    1/2 c + 2 tb cold unsalted butter,
    2 tb (to 4 tb) cold lager beer

    2 md Red potatoes, cut into
    - 1/4" cubes
    1/2 ts Kosher salt
    3 Green onions; chopped
    2 tb Unsalted butterl diced
    1 tb Stone-ground Dijon mustard
    1/2 ts Pepper

    MMMMM-------------------------RUSTIC PIE------------------------------
    1/2 lb Thin sliced deli corned
    - beef
    1/4 lb Sliced provolone cheese
    1 tb Cold whole milk or heavy
    - whipping cream

    Whisk flour, salt and sugar; cut in butter until mixture
    resembles small peas. Gradually add beer, tossing with a
    fork until dough holds together when pressed. Shape into
    a disk; wrap and refrigerate 1 hour or overnight.

    Meanwhile, place potatoes and salt in a small saucepan;
    add water to cover. Bring to a boil. Reduce heat;
    simmer, uncovered, until potatoes are tender, 6-8
    minutes. Drain. Return to saucepan; add green onions,
    butter, mustard and pepper. Cook over medium heat,
    stirring frequently, until potatoes are tender and
    browned, 6-8 minutes. Remove from heat; cool.

    Roll dough between 2 pieces of waxed paper to a 1/8"
    thick, 12"-diameter circle. Remove top piece of waxed
    paper; place a 9" pie plate upside down over crust.
    Lifting with bottom waxed paper, carefully invert crust
    into pan. Remove waxed paper. Trim crust to 1/2" beyond
    rim of plate; flute edge. Refrigerate 30 minutes.

    Set oven @ 400-|F/205-|C.

    Prick bottom and sides of crust with a fork; line with a
    double thickness of foil. Fill with pie weights, dried
    beans or uncooked rice. Bake on a lower oven rack until
    edge is light golden brown, 15-20 minutes. Remove foil
    and weights; bake until bottom is golden brown, 3-6
    minutes longer. Cool slightly.

    To assemble the rustic pie, layer half the corned beef,
    half the cheese and three-fourths of potato mixture in
    baked crust. Repeat corned beef and cheese layers;
    sprinkle with remaining potato mixture. Reroll dough
    trimmings; use a heart-shaped cookie cutter to make
    shamrock petals and a knife to cut out a stem. Brush
    dough trimmings with milk. Bake until crust and cheese
    are golden brown, 35-40 minutes.

    Colleen Delawder, Herndon, Virginia

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

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