I have always believed in the importance of home-cooked food because I know exactly what is (and isn’t) going into my food.

This is especially true since the kids came along. 

Now that my kids are older, I find that I frequently need to have snacks on hand. This means that I am always trying to think of new snacks I can make.

This is why I was really happy when I discovered Kelly’s new range of corned meats. 

Kelly’s brand includes an extensive range of Western style products and it comes under the umbrella of Golden Bridge Foods Manufacturing, which has been producing some of the best meat products in Singapore since 1993.

Being a strong supporter of food that is locally produced, I was very happy to discover that Kelly’s products are all made in Singapore – a country in which the quality and safety of food is of utmost importance.

In addition, Kelly’s corned meats are also MSG-free, gluten-free and trans fat-free! This is really awesome because many people tend to shy away from canned foods because of the addition of unhealthy substances, so it is great to know that Kelly’s products do not contain these substances that are harmful to one’s health!

Apart from this, Kelly’s corn meats come in 4 fabulous flavors, namely, Bolognese Corned Pork, Curry Corned Chicken, Pastrami Corned Beef and Chargrill Corned Pork. The number of dishes one can cook with these four products is limited only by one’s imagination!

Today, I am sharing a recipe for Pastrami Corned Beef Hand Pies, using Pastrami Corned Beef from Kelly’s. 

Let me show you how to make these delectable pies.

Start by making the pastry. In the bowl of a mixer, mix the flour with cold butter until the mixture resembles coarse breadcrumbs.

Add the sour cream and mix to combine.

Transfer the pastry onto cling wrap. Wrap tightly and place in the freezer for 30 minutes to chill.

In a bowl, mash the Pastrami Corned Beef. Set this aside.

In a skillet, saute diced onion in a little olive oil on low heat until softened, about 2 minutes.

Add minced garlic and chili and continue cooking for another minute.

Add the corned beef and corn kernels and stir to combine.

Once mixed, set this aside to cool completely before using.

On a lightly floured surface, roll out the pastry to about 3mm thickness. Use a pastry cutter (I used a 9cm cutter) to cut rounds. The remaining pastry can be re-rolled. Keep the pastry, wrapped in cling film, in the fridge until you are ready to roll. 

Place about one tablespoon of filling in the middle of a pastry round. 

Brush egg wash around the perimeter of the pastry round. Place another pastry round on top and press gently to seal.

Crimp the edges with a fork to seal completely.

Make a small cross with a sharp knife on top.

Place the pies on a lined and lightly greased baking tray. Brush each pie with egg wash.

Bake at 180°C for 25-30 minutes, or until the pies are golden brown. Once baked, cool the pies completely on a wire rack before storing in an air-tight container.

Enjoy!

{A GIVEAWAY CONTEST!}

The fine folks from Kelly’s are giving away 5 sets, each consisting of one can each of Kelly’s Bolognese Corned Pork, Curry Corned Chicken, Pastrami Corned Beef and Chargrill Corned Pork to 5 lucky readers of The Domestic Goddess Wannabe starting 4 November 2016! To take part, complete the Rafflecopter below! (*Terms and Conditions apply.)

a Rafflecopter giveaway

*5 sets each consisting of one can each of Kelly’s Bolognese Corned Pork, Curry Corned Chicken, Pastrami Corned Beef and Chargrill Corned Pork will be sent to 5 winners. To take part, simple follow the instructions given by Kelly’s on The Domestic Goddess Wannabe’s FB Page on 4 November 2016. Prizes will be sent to the winners by Kelly’s. This contest is opened to only residents of Singapore.

Pastrami Corned Beef Hand Pies

2016-10-19 21:36:23

Yields 8

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For the pastry (adapted from Maggie Beer)

1. 250g Prima top/ plain flour
2. 200g unsalted butter
3. 125ml sour cream

For the filling

1. 1 can (180g) Kelly's Pastrami Corned Beef
2. 1/2 onion, finely diced
3. 2 cloves garlic, minced
4. 2 large chili, seeds removed and finely diced
5. 60g corn kernels

For the egg wash

1. 1 egg, lightly beaten

For the pastry

1. In the bowl of a mixer, mix the flour with cold butter until the mixture resembles coarse breadcrumbs.
2. Add the sour cream and mix to combine.
3. Transfer the pastry onto cling wrap. Wrap tightly and place in the freezer for 30 minutes to chill.

For the filling

1. In a bowl, mash the Pastrami Corned Beef. Set this aside.
2. In a skillet, saute diced onion in a little olive oil on low heat until softened, about 2 minutes.
3. Add minced garlic and chili and continue cooking for another minute.
4. Add the corned beef and corn kernels and stir to combine.
5. Once mixed, set this aside to cool completely before using.

To assemble

1. On a lightly floured surface, roll out the pastry to about 3mm thickness. Use a pastry cutter (I used a 9cm cutter) to cut rounds. The remaining pastry can be re-rolled. Keep the pastry, wrapped in cling film, in the fridge until you are ready to roll.
2. Place about one tablespoon of filling in the middle of a pastry round.
3. Brush egg wash around the perimeter of the pastry round. Place another pastry round on top and press gently to seal.
4. Crimp the edges with a fork to seal completely. Make a small cross with a sharp knife on top.
5. Place the pies on a lined and lightly greased baking tray. Brush each pie with egg wash.
6. Bake at 180°C for 25-30 minutes, or until the pies are golden brown. Once baked, cool the pies completely on a wire rack before storing in an air-tight container.

By Diana Gale

The Domestic Goddess Wannabe https://thedomesticgoddesswannabe.com/