Corned Beef Bubble & Squeak Hand Pies A Mashup To Savor
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Servings
6 Handpies or 1- 9" Pie
Prep Time
90 minutes
Cook Time
90 minutes
This recipe is the culmination of St. Patty’s day and 3.14 Pie Day.
We decided to smash them together and create these crazy delicious Corned Beef Bubble and Squeak Hand Pies. Bubble and Squeak is traditionally British but since we are throwing in the corned beef and its got cabbage and potatoes in it today we are going to claim it is an Irish- British-American Mash up! Bubble and Squeak is typically made with leftover mashed potatoes which is super delicious, however before hitting the kitchen I had concerns about the filling eating a little “pasty” with the mashed potatoes. On the other hand the potatoes in a good corned beef hash are typically diced really small and cook directly in the pan as you are caramelizing all of your ingredients so they come with a bunch of individual texture. This is great too, but I didn’t want to lose that fluffy creamy yumminess from the mash. I really wanted a hybrid between the 2; enough individual texture so the filling doesn’t become thick and pasty from the mashed potatoes and enough creamy soft potato goodness to harken thoughts of a delicious bubble and squeak. That is where the magic really happens in this hand pie, and frankly even if this never makes it into a crust this hash and bubble and squeak mashup is quite righteous all on its own. If you want to enjoy the pie mash up but don’t feel like rolling everything into individual pies this filling would also be delicious in a standard 9 inch pie dish using a double crust of savory dough. Enjoy!
Ingredients
- 2 Tbsp Butter
- 1 yellow Onion, julienne,
- ½ head cabbage, core removed and sliced thin
- 1/3 C Sauerkraut drained, and rinsed
- 6 small-medium Yukon gold potatoes small dice and par boil until just slightly undercooked
- 6 slices bacon, sliced into lardons or a “rough”chop”
- ¾ # Corned Beef, from the deli – ask them to slice ¼ inch thick on the slicer
- ½ t dried thyme
- ¼ tsp carraway seed, plus more for sprinkling on dough before baking
- 1 Tbsp Dijon mustard
- 2/3 C Cheddar Cheese, Shredded
- 2 Scallions, sliced thin
- 5 C Ap Flour
- 1/2 tsp Kosher Salt
- 2 C Butter, frozen and grated
- 2 Lg Egg, whipped
- 1 C Ice Water
Corned Beef Bubble & Squeak
Savory Pie Dough
Directions
Corned Beef Bubble & Squeak
Place the cut bacon in a cold, large nonstick sauté pan and turn the heat to medium. Render until crispy stirring occasionally. Remove from the pain and drain off and reserve the bacon fat, leaving only 2 Tbsp in the pan.
Add the onions and cabbage and sauté until cooked down and tender about 7 minutes, and then add the sauerkraut. Remove from pan and set aside with the bacon.
In the same pan you just cooked the cabbage in, add 1 tbsp reserved bacon fat and bring up to a shimmer over medium high heat. Add the corned beef and cook until it starts to pick up color, render a bit and it starts to develop crispy bits. Remove from the pan, adding it to the cabbage mixture.
In the same pan you have been cooking in, now add 2 tbsp reserved bacon fat and bring up to a shimmer over medium high heat. Add the potatoes spreading them out in the pan. Let them be still and develop color in the pan refraining from touching and mixing frequently. Really you want to toss the potatoes only about 4 times in this process.
Once you have developed a nice layer of color and you can hear the fat really sizzling below those potatoes, flip and toss them in your pan. Now repeat 3 more times, until almost all of the potatoes are now caramelized and super delicious. As you are cooking make sure you allow the potatoes to smash and breakdown a little bit. This will make things even more yummy! Season generously with salt and pepper. Throw the rest of the goodies you have been cooking up into the pan with the potatoes and add the remaining ingredients.
Allow your filling to chill in the refrigerator while you prep and rest your pie dough.
To build the handpies: Preheat your oven to 400ºF and line 2 large sheet pans with parchment paper. The parchment paper will save you from a messy clean-up if one of your hand-pies bursts during baking which can happen!
Take out your chilled pie dough and place it on a flat surface dusted with flour. Let your dough warm up for a bit (around 20-40 minutes) until you can roll it out without it cracking. You don't want it TOO warm though or it will stick to your rolling pin.
While your dough comes up to temp on the counter add the cheddar cheese, carraway, thyme, mustard and scallions to the filling and mix well to combine. Taste the filling and season as necessary. The filling should be seasoned aggressively to compete with the pie dough. Set aside to come up to temp on the counter.
Roll out your cold pie dough to ⅛" thick and cut into 5- 7" circles (for the top) and 5 – 6“ circles (for the bottom).
Add ½ - 2/3 C Filling to each 6” round. Top with a 7 inch circle and stretch over filling folding the dough under and crimping the edges firmly with a thumb or a fork.
Place pies on a baking sheet and brush with an egg wash and dust with carraway seeds.
With a small sharp knife cut slits into the top center of the pie dough so the pie can vent some steam during the bake. This will prevent your filling from blowing out. Bake for 20-25 minutes. They should be golden brown on the tops and bottoms.
Savory Dough
In a large mixing bowl combine the flour and salt.
Add the butter and toss well to combine.
Add the egg and 1/2 C of the water, tossing with the flour to make a dough.
Add remaining water a little bit at a time until your dough comes together. You may not need all of the water. Stir until the mixture forms a tight ball.
Wrap in plastic wrap and refrigerate for an hour so all of the flour can hydrate.
Bake/Use pastry as instructed in your recipe
