This pie has been in my family and possibly in loads more Maltese households since World War 2. Tinned Corned Beef (Bulu Bijf) used to be used as a substitute for fresh meat which was scarce during the war. It is a very straightforward recipe and we even used pre-prepared pastry as making puff-pastry takes loads of skill and time. My mother-in-law does her own pastry which makes this pie tastier, while my grandma used to send me to the Pastizzeria (Traditional Maltese pasty shop) to buy her pastry from there, oh what memories!. There is a secret to this recipe which is, using Tomato Paste (Kunserva) instead of any other tomatoes/tinned tomatoes. So here it goes...you will need...
- 2 large tins corned beef
- 1 small can kunserva [tomato paste] [about 120g]
- 4 large carrots, finely diced
- 1 large onion finely diced
- 8-10 very small potatoes, cooked and cut into 4 pieces
- A handful of frozen peas
- 2 packages ready-made puff or shortcrust pastry sheets
- 3 tbsp vegetable oil
- A little water
How to...
- 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.Add the potatoes and peas and stir carefully again.
- Turn off the heat. Set aside.
- Roll the pastry sheets and put it onto an oiled/buttered 28cm round pie dish or a rectangular pie dish.
- Add the corned beef filling 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 35 minutes or until pastry is golden.
Enjoy!!
R&A
