Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 small onion, finely chopped
- 325grams can corned beef
- 1teaspoons Dijon mustard
- 8 cherry tomatoes, halved
- 2tablespoons parsley, chopped
- 375grams ready-rolled puff pastry
- 1 egg, beaten (to glaze)
Nutrition per serving
2290kJ / 548Cal
2290 Kilojoules or 548 Calories
26% of daily energy intake*
Protein
29.0grams
Fat
29.2grams
Carbs
42.2grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the oil in a large heavy-based frying pan and cook the onion for 3-4 minutes until softened.
Step 2 of 4
Meanwhile, place the corned beef in a bowl, break it into chunks using a fork and mix with the mustard. Add to the pan with the onion and cook, gently stirring, for 2-3 minutes until warm, adding the cherry tomato halves for the final minute. Sprinkle over the parsley and gently toss.
Step 3 of 4
Cut the pastry into 4 x 12 cm squares and 4 x 10 cm squares (rolling the pastry a little wider first if necessary. Use the larger pieces to line a 4-hole Yorkshire pudding tin with the corners overlapping the hole edges.
Step 4 of 4
Divide the corned beef and tomato mixture between the pastry cases. Lightly brush the edges of each pie with water and place the smaller squares on top as lids. Press down well to adhere, and make a hole in the centre of each. Brush with beaten egg and bake in a preheated oven, 200°C for 20 minutes until golden and puffed. Serve.
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