How To Cook A Delicious Corned Beef Pie | Paul Hollywood's Pies & Puds 

Corned beef in NZ and Ireland was cured beef brisket and cooked as a whole joint. Just as your butcher described, but we don’t mince it. I’ve had the canned stuff not a patch on the real thing. We boil the joint slowly in a the pot or slow cooker, and serve with potatoes and cabbage. Corned beef hash was a thing the early Irish immigrants to America ate at hash kitchens, these were ran by Jewish emigrants who didn’t eat cured bacon, the Irish found the texture of the corned beef similar to the cured bacon. Slices of corned beef beef with mustard, can’t be beaten.

as a normal working class man where in the world would i buy corn beef like the and the price stupid might as well do steak and kidney pie and get change Get a life corn beef is from a tin to use for a economical dinner

Nothing wrong with the tinned stuff and I love a corned beef and cheese (with a little bit of brown sauce) toasty!

I make my corned beef hash with tin stuff, delicious. I will try the pie, but right now I want some hash!

Oh very different to corned beef in Australia. Ours is not minced, we eat is sliced after cooking it ourselves.

Spot on. I was born in 1948 and my dad, an ex tank commander in North Africa and Italy, loved corned beef. He had a one pound tin of corned beef ration PER DAY in field rations and never tired of it. In my childhood (early 1950s ration book Britain) - and even now, it's a fantastic staple for butties (with sliced onion), fritters (not brilliant), taterash (all one word !!😊) and your recipe, corned beef hash pie. Yum! 😀

2022-23 the year Corned Beef made a glorious return.

Corned Beef is no longer a cheap & cheerful product, £3.40 for a tin of Princes corned beef is far from cheap, the only cheap part is manufacturing in Brazil & argentina Ps Greggs most popular pasty in North East England is the corned beef pasty, I don't think they make it available south of Middlesboro

Corned beef and brown sauce sarnies ! Memories of my childhood.

Aussie here and I have never eaten canned corned beef but I have seen it in the Supermarket and my husband, a Yorkshireman treats himself to a can of it occasionally. Every supermarket and butcher in Australia sells freshly corned (brined) beef, pork and leg of lamb (2 year old sheep) that you cook at home. My favourite is pickled pork which is just like boiled ham, so moist. My parents used to make their own pressed lunch meat from fresh pigs cheek and cows tongue. They called it “brawn”. Our corned beef is brined as a slab of meat and then we cook it by simmering gently in water with brown sugar, vinegar, peppercorns and bay leaves, and when cooked is carved and served with mashed potatoes, steamed carrots and cauliflower, cooked shredded cabbage mixed with bacon bits and tossed in butter and a choice of white sauce or mustard sauce. The left overs are used as slices in a sandwich or chopped up and placed in a pie. The corned beef hash pie my family have eaten contained onions and baked beans and then topped with mash (made by my sister in law, a Yorkshire lass of 89 years). As a child my mum would batter slices and fry them up for us as a snack. Happy memories. Sorry, had to edit because words kept replacing what I actually intended to say.

I make corned beef, potatoe & onion pies regularly.....it’s my fave pie Sorry Paul....mine is much less faff & delish.....though I’m sure this one is delish too

We grew up cooking corned beef in New England boiled dinner (roast corned beef, carrots, and potatoes) in a 5 quart cast iron Dutch oven. The best part was using the leftovers to make hash!

ポールの作ったコンビーフパイ美味しそう〜。😋 出来上がりが見たかった❗️

Paul your videos are getting more and more interesting and above all you have dear guests in your kitchen. Thank you for the lovely tips you keep giving us ❤❤❤

Corned beer Paul called it cheap. When did he last buy a tin of corned beef.

Worcester sauce in Yorkshire?! Noooo! Got to be Henderson’s every time! 😂

I think the tinned ones will be made with a little cheaper cuts for the price factor and probably a binder added in, salt Peter makes the pink colour. I made plenty corned beef using h bone over Christmas. The brisket we corned and loads of spices added all round. This left to set then smoke cooked for Pastrami.

Susan from Shelburne, Ontario here. My husband (who is from Hertfordshire) has a variation on this for our kids. He does the hash the same, but makes them into pasties of a sort - he makes the top edge crimped so it looks like a stegosaurus back. The kids loved when we had dinosaurs for dinner!

Paul, never ever change ! You share a good vibe around you , blessed soul! God bless you ! Tasty !! Food prepared by love !

one of my favorite things mom would make is corned beef and hash. a video i watched on the history of corned beef said the corned is from the peppercorns which he also used in this video.

Pity it isn't actually that cheap.

He should cook shirtless the handsomely-sexy brown-skinned Dude

Made this recipe ! Was a huge hit ! Ordered your new cookbook as well . ❤️❤️

I love corned beef, though I grew up, here in California, eating the brined brisket after it had been boiled whole, not ground and baked. I want to try this.

I cook up corned beef at least once a month usually from the H bone (not minced) and have it sliced reasonably thick with fresh steamed veggies. I will try it from the brisket or tri-point and see how I go. Now as for ox tongue Paul.... I LOVE IT!!! I corn it myself then it gets rinsed and then a long slow cook. I have one hot meal and the rest goes in whole into the meat press and refrigerated. It is then sliced for sandwiches or for a cold meat and salad. (my cat loves it as well!!)

We have it twice a week. It’s a very popular dish in Ireland. At Christmas we have Spiced beef. Which is a very spiced dish.

Micro wave it. Revelation. Fry with onions deliciuos

Great rustic scoff from the ol' country.

Council housing estate in our town is nicknamed corn beef island. Corn beef used to be very cheap but not so now but lasts forever, if you see it on offer any where buy in bulk

I've never seen corned beef ground. In Canada we eat it sliced on rye with mustard, the Jewish way. It's so tender and delicious.

you turned that beatiful piece of meat into cat food ! well done.jk we used scott rea's version was perfectly red!

NOOO ... Onyo goes into the pan FIRST ...ALWAYS ... except for bacon which is to caramelise your onyon ! ...... Sorry Paul but any Provence trained chef would tell you this ! Let you off though as i know you are first and foremost a baker , rather than a real chef ! ... koff

Where I live, corned brief is a big piece of meat in brime. We cook it in water for ages and it comes out all tender Beautiful!!

Corn beef varies from delicious t awful. Best is Princes - soft, juicy and delicious. Heron sells some that is hard, grey and tasteless.

I was brought up on corn-beef pie. We had it for dinner and what was left was sliced and put into a Tuppa ware lunch box for the next day. Thanks for this video, in two ways. First for nudging me to get a corn-beef pie going but second, and most importantly, for making a proper pie encased fully in pastry and not a casserole lazily with a bit of pastry dumped on top. How can you have cold pie in your lunch box if it's only got a bit of pastry on top? You can't, it's rubbish and should be outlawed. It's OK for your Earl Grey sipping or Latta drinking bunch out for looks rather than substance but if you want a proper pie for a proper dinner it must be fully in pastry. Sadly the whole south of the UK has been invaded by the pastry top bunch mentioned. I dread the day I get a pasty half-pastried.

No flavor to that. I add garlic 🧄 onions 🧅 chop it small pieces Yukon gold potatoes, green and red bell peppers 🫑, cilantro, oregano, carrots, celery chop all into tiny pieces. I sauté it with cumin, sazón. Then blend it into the tin corn beef. Into the pie crust

Sorry Hollyw... The best is a combination of Caramelized Brussel sprouts, Slow cooked corned beef (rough chop). A Mornay sauce with sharp chedder. A dash of Hot English mustard SnP This Makes a Pie upon whos hill...

paul, thanks for answering my comment, I hope you continue well and God continues to give you success in everything you do, congratulations, and enjoy them with your love

Corned beef is frighteningly expensive in South Africa but I make hash every now and then as a treat!

That’s one of the very few things I miss, about Australia; corned beef joints are sold everywhere, as are smoked ham hocks.

Sorry to burst into the party… Nine of ten chef’s Answers to What's the "corn" In the name? will be that the animal was fed with corn, which is obviously the wrong answer… the corn term is because one of the ingredients in the Brian is corn syrup… How do I know that? as a Jewish New Yorker, Corned beef is considered to come from the Jewish Ashkenazi cuisine…

You have such lovely guests and your recipes are great.....but don't be so cheeky with your guests....I want to stop watching when you do that. When you asked him...."do want to do it?" #cringeworthymomentandsouncalledfor Just be kind and answer the question he asked.

Not cheap anymore £3 a tin now

I'm from Australia and love corned beef, but not the tinned stuff. The fresh corned beef is far superior in taste. I recently came across some English cooks who made corn beef pie. I used my fresh corned beef in the pie and it was really delicious. Also love pickled pork, corned leg of hogget. By cooking the fresh corned meats I can add flavours I like, and can vary the cooking method too. I don't understand why Paul didn't used a piece of fresh corned beef and cook it himself!

Olhos azul lindo, Você muito lindo e educado

Nearly died when I went to the supermarket the other day and a tin of simple corned beef was £4.50!!! Ended up sidelining the corned beef hash as was too expensive and instead ended up going home with some king prawns (half the price!) and had prawn and pea pasta instead. Never thought I’d see the day that corned beef was twice the price of king prawns 😳

lived in australia for over 30 years.always bought my corned beef from the butcher. piece of corned siver side , just slice it like a roasted joint. was wonderful. now you can get it at supermarkets in oz in the chiller section. its boils in the bag

No ta, corned beef hash with mash on top is the biz, not pastry!!!!!🙄

I wonder if that corned beef would not work better if you had a bit of protein extraction by mixing the ground corned beef till it becomes sticky before putting into the press. I don't know, haven't tried either but my thoughts are leaning towards a good old hand mix like when you make sausage.

Corned beef is very popular in Ireland but brisket is now very expensive. I have noticed tins of corned beef are reappearing in the shops but the tins are quite small.

I dont think Chris likes him. Mind you Hollywood took off on him because he asked why he didn't trim the base pastry off first.🙄

My mom used to make a corned beef hash and pour beatened eggs over top for a quick breakfast...also for a dinner, she would make corned beef with cabbage and diced white potatoes

I remember when you could buy Corned Beef from the High Street butcher - and they made it themselves.... love Corned Beef

I like doing corned beef hash in little custard cups, put a medium-well cooked egg on top, add salsa and sliced avocado. Yum.

My mother used to make corn beef pie and it was lovely. I sometimes do a meat (beef) pie and add corn beef to it or spaghetti with ragu and corn beef. We also used to have it with boiled potatoes and tomatoes and a boiled egg.

Thanks for sharing. I always wondered about corned beef

Cheap and cheerful? Go shop now and buy a few tins lol!

Showing my age but I definitely remember tongue appearing at the weekend for lunches with salad. This was in NZ and would be around 45-50 years ago. Interestingly I watched a programme featuring a professional cook from Azerbaijan recently and she was showing how to preserve - and serve - ox tongues.

I love it can’t get enough of it 🇬🇧👍

I think Chris is more economic. Those pastry scraps are re-used in the pastry lid rather than going to waste.. (or used for decorations)

if the barreled corn beef was room temp and unsealed, it must've been insanely saltier than today's version? that seems like salty stuff would be tricky to eat out on the sea (or might it be so salty that just soaking in sea water might get rid of a lot of the salt?)

Corned beef should not be fine minced but have small cubes. Princes does and is super.

Whilst he is talking to shop owner, the dirty scouser is shoplifting.......

that's the worst way to make a brine i have ever seen. you heat it to properly dissolve the salt and peter, then you cool it........ and you certainly don't mince the beef after...... and yes i do know what i'm talking about.

Argh! It's WorcesterSHIRE sauce, not Worcester sauce!!!

I love corned beef, or "corned dog" as we used to call it at sea.

Have always loved corn beef you can use it in so many ways.

Yorkshire is absolutely not considered "the home of great british grub."

Cheap and cheerful, which supermarket are you shopping at?

I always thought that the 'corned' in corned beef came from the coriander and green peppercorns in the brine. Silly me.

That cornbeef looked anemic, should have used more salt petre and added fat (suet)

Why dont these youtubers (celebs) ever respond?

what is a substitute for lard? I don't se pork products. thanks

Would only use the brisket not the.ground version - blech 😅

What sort of oil did you put in the pan? Not seed oil surely? Don't you know it is pure poison.

A lot of these videos are made for the more well off I would like to see these chef's and cooks make videos using the cheaper products which most of the population can afford

Really interesting to see the curing process. Pie looked really tasty 😋

I noticed the clamps were further down after they brought it out of the fridge

Fair to say that first attempt was a complete and utter failure

I wish he’d picked that bit of parsley leaf off the crust lol.

why dont you use proper irish corned beef oh it wont work because its a proper joint

A man with a very obvious drink problem

Wow each video in this series is incredibly beautiful, the landscapes, people and guests are excellent, the classes are masterful with new content, excellent , looks delicious and perfect finish , Paul! Congrats 👏 ✌️

the sound of grandmothers turning in their graves ...

I make corned beef stew, my mum used to make it but never tried pie

I prefer the tin that looks brown not fresh looking

Corned Beef isn't cheap anymore.

glad for this recipe was wondering g how to spice up corn beef night

Well...this is something I would like to try. In the US I have never seen a mince as corned beef. It is thinly sliced pieces of corned brisket...seems like the flavor profiles are the same....different texture I would think.

Get tongue from morrisson deli counter or waitrose.

Corned beef has a different history in the USA than in the UK. You can buy canned "bully beef", and you can also buy whole uncooked corned beef brisket in any supermarket. In the USA, corned beef came from the Jewish butchers, and not from the British tradition. This all started in New York City, where most of the European immigrants first came through. British canned "bully beef" was mostly for the Commonwealth areas.

Hey paul?? No blind bake dude?

I've been making corned beef hash for years now, since my Mum taught me. Ours is made slightly different to this one, but it's one of my favourite meals. And corned beef pie is simply delicious. Luckily dinner will be ready in 30 mins, as I'm salivating writing this lol.

It's not fucking cheap.

Corned beef isn't cheap anymore

Plate or best 'll makes the best corn beef

That looks like dog shit fair play

Paul I just discovered yours channel bring English in Australia I rely on fray bentos a lot but now seeing how to make these pies I’m won over no more tins and more corned beef for my family I love the approach to thank you and easy to remember ❤

Interesting recipe. Here in Chicago - and I suspect most of the USA - corned beef is not a 'ground' meat product. It is served whole and either thickly sliced warm as in a c/b and cabbage dinner or cold thinly sliced as in a nice corned beef on rye sandwich. The canned product IS of course available in the stores but frankly I'd rather open up a can of Spam than the tinned beef stuff. It's texture and taste is rather unpleasant.

Love Tongue but here in California its 25 dollars about 18 pounds for One. Used to be about 5 bucks a few years back Now its a delicancy. Same eith Oxtail To Now a rich man's dinner meat