Name: Corned Beef Hash Rustic Pie
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1-3/4 cups all-purpose flour -; 1 teaspoon kosher salt -; 1 teaspoon sugar -; 1/2 cup plus 2 tablespoons cold unsalted butter, cubed -; 2 to 4 tablespoons cold lager beer or beef broth -; POTATOES: -; 2 medium red potatoes, cut into 1/4-in. cubes -; 1/2 teaspoon kosher salt -; 3 green onions, chopped -; 2 tablespoons unsalted butter, cubed -; 1 tablespoon stone-ground Dijon mustard -; 1/2 teaspoon pepper -; RUSTIC PIE: -; 1/2 pound thinly sliced deli corned beef -; 1/4 pound sliced provolone cheese -; 1 tablespoon cold whole milk or heavy whipping cream -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Corned Beef Hash Rustic Pie

1. 1-3/4 cups all-purpose flour -

2. 1 teaspoon kosher salt -

3. 1 teaspoon sugar -

4. 1/2 cup plus 2 tablespoons cold unsalted butter, cubed -

5. 2 to 4 tablespoons cold lager beer or beef broth -

6. POTATOES: -

7. 2 medium red potatoes, cut into 1/4-in. cubes -

8. 1/2 teaspoon kosher salt -

9. 3 green onions, chopped -

10. 2 tablespoons unsalted butter, cubed -

11. 1 tablespoon stone-ground Dijon mustard -

12. 1/2 teaspoon pepper -

13. RUSTIC PIE: -

14. 1/2 pound thinly sliced deli corned beef -

15. 1/4 pound sliced provolone cheese -

16. 1 tablespoon cold whole milk or heavy whipping cream -

How to cook deliciously - Corned Beef Hash Rustic Pie

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

Preheat oven to 400°. 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.

5. Stage

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.