Corned Beef was a war-time food staple that people ate out of necessity. Yet it remained a favourite among people of all ages long after the war had ended. Part influenced by the colonial rule of the British, and part out of their sheer love of good food, the Maltese took on corned beef pie as a traditional dish, one which is still enjoyed in many a Maltese home to this day (although we can’t quite grasp why corned beef is mostly known as bulu beef among the Maltese!)
2 large tins corned beef
1 small can tomato paste [about 120g]
4 large carrots, finely diced
1 large onion finely diced
8 very small potatoes, cooked and cut into 4 pieces
1 packet ready-made short crust pastry [500g]
3 tbsp vegetable oil
A little water
- Heat the oil and add the carrots and onion and cook until carrots are soft. If necessary add a little water.
- Preheat the oven at 180°C.
- In the meantime cook the potatoes, do not cook them too much, you can boil, microwave or steam them. Cut them in 4 and set aside.
- When carrots & onion are cooked, add the corned beef and tomato paste. Give it a good stir and simmer for a couple of minutes until the corned beef smashes down.
- Stir well again and turn off the heat. Mash the potatoes and stir them in. Set the mixture aside.
- Roll out the pastry and put it onto an oiled/buttered 28cm round pie dish and prick the base with a fork.
- Add the corned beef mixture and cover with the remainder of the pastry. Prick the top as well so excessive steam comes out of the pie.
- Cook in the preheated oven for about 30 minutes or until pastry is golden.