A great old Maltese family favourite. Make sure to try and use rehydrated marrowfat peas if you can. Ready prepared bought pastry can be used or you can make your own (you can find a recipe in my pumpkin pie recipe)
- 1 medium sized potato diced (1cm cubes)
- 1 onion finely chopped
- 2 cloves garlic chopped
- 200 grams tomato paste (1 tube)
- 2 carrots chopped (optional)
- 680 grams tinned corned beef (2 cans)
- 1 can marrowfat peas (approx 250 grams)
- 2 sprigs each of chopped mint, parsley and basil
- 2 rolls shortcrust pastry (about 640 grams - any left over can be used for something else)
- Beaten egg to brush on the pastry
- Olive oil for frying
- Salt and pepper
- Large pie dish
- Add the diced potatoes to a pot of cold water. Bring to a boil and then simmer for 10 minutes.
- Drain and set aside.
- While this is happening fry the onion in a frying pan with some olive oil for a few minutes.
- Add the garlic and tomato paste and fry for a minute.
- Add in the carrots and fry for a further five minutes.
- Mix in the corned beef (break with a wooden spoon to separate) and peas.
- Add in the herbs and slowly mix in the potatoes.
- I like my potatoes to be kept separate but if you prefer you can mash these up first and then add into the corned beef mixture).
- Season with salt and pepper.
- Preheat the oven to 180oC.
- Using one of your pastry rolls place into a pie dish to line making sure the sides are also lined with pastry.
- Prick the base several times with a fork.
- Add into the pie dish your corned beef mixture.
- Cover with the other sheet of pastry and trim the edges with a knife.
- Any remaining pastry can be used to decorate the pie if you wish.
- Prick the top of the pie with a fork several times.
- Brush with a beaten egg.
- Place in the oven for approximately 45 minutes until the top is golden brown in colour.