CORNED BEEF Hash Pie OLD School SUET CRUST pastry
15 August 2026 · 15:14 watch
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Discover how to recreate a timeless British comfort classic with Chef Rik's corned beef hash pie, featuring a light and flaky traditional suet crust pastry.
Key takeaways
- Combine boiled potatoes, onions, and canned corned beef with a controlled amount of beef broth to prevent a soggy pastry base.
- Incorporate self-raising flour and cornflour to achieve the signature puff and light texture of traditional suet pastry.
- Fold grated cheddar and dried thyme directly into the suet dough for a savoury, aromatic crust enhancement.
- Adapt cook times easily between a traditional oven at 180°C and an air fryer at 170°C, both requiring approximately 20 minutes.
This nostalgic recipe from Backyard Chef’s Chef Rik brings together two iconic pillars of British culinary history: a richly seasoned corned beef hash and a traditional, light suet crust pastry. Originating as an economical, wartime comfort staple, corned beef hash is transformed here into a premium, deep-filled pie that pays homage to old-school pub classics.
Master the Hash Base and Flavour Ratios
A successful corned beef hash pie depends on achieving the correct moisture balance and structural integrity in the filling. The foundation relies on cubing and boiling potatoes before combining them with diced onions, minced garlic, and canned corned beef. Chefs must pay close attention to seasoning: dried thyme, English mustard, and Worcestershire sauce introduce depth, while a modest addition of beef broth binds the filling without making it overly wet. This step is critical; too much liquid will compromise the pastry base, causing a soggy bottom, while too little will leave the filling dry and crumbly under the crust.
Perfecting the Old-School Suet Crust
Traditional suet pastry is celebrated for its unique, comforting texture. Unlike standard shortcrust, suet pastry relies on self-raising flour combined with a touch of cornflour, shredded suet, and milk to create a dough that puffs beautifully and develops a light, flaky finish. Chef Rik enhances the pastry's flavour profile by folding in a pinch of dried thyme and optional grated cheddar cheese. When mixing the pastry, handle the dough minimally to prevent the suet from melting prematurely; keeping the fat cold ensures the steam pockets remain intact during cooking, resulting in a superior rise.
Baking Adaptability: Oven and Air Fryer
Once assembled, this versatile pie can be cooked using traditional or modern kitchen setups. For classic oven baking, a temperature of 180°C (360°F) for 20 minutes ensures a golden, puffed crust and a bubbling, hot filling. Alternatively, this recipe can be adapted for the air fryer at a slightly lower temperature of 170°C (340°F) for the same duration. This flexibility makes it an excellent high-yield menu option for fast-paced British pubs and bistro-style lunch menus alike.
Questions from the pass
Frequently asked questions
Why is cornflour added to the suet pastry mix?
Cornflour is added alongside self-raising flour to soften the gluten structure of the dough. This simple, professional adjustment ensures the resulting crust is incredibly tender, light, and flaky rather than overly dense or chewy when baked.
How can I prevent the pie crust from becoming soggy?
To prevent a soggy crust, tightly control the moisture of your corned beef hash filling. Drain the boiled potatoes thoroughly and bind the mixture using only a small volume of beef broth. Ensure the filling has cooled slightly before topping with the suet pastry.
Can this corned beef hash pie be prepared in advance?
Yes, the corned beef hash filling can be cooked and chilled in advance. However, for the best textural results, assemble the suet pastry crust just before baking to prevent the flour from absorbing too much moisture from the filling prior to cooking.
What role does suet play compared to butter in pastry?
Suet has a higher melting point than butter, allowing the pastry to rise and set before the fat fully melts. This creates distinct steam pockets, yielding a characteristically fluffy, light, and slightly spongy crust that is unique to classic British suet pastry.
Main ingredients
Original video by Backyard Chef. This overview is written independently by The Chef's Circle editorial desk — watch the original on YouTube.
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