Corned
Beef Hash Rustic Pie Recipe
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
How
To Make Corned Beef Hash Rustic Pie :
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 crisp-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 two 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 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.
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 edges are 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.
Nutrition
Facts :
1
slice: 356 calories, 23g fat (14g saturated fat), 72mg cholesterol, 827mg
sodium, 27g carbohydrate (1g sugars, 1g fiber), 12g protein.