Corned Beef Patties (Oven-Baked)
Vintage oven-baked corned beef patties made with tomatoes and herbs, baked in flaky pastry cups and served with a simple tomato sauce. A nostalgic, comforting recipe from community cookbooks.
Corned Beef Patties
Ingredients
- 1 can corned beef (not hash)
- 1 can tomatoes
- 1 medium onion, chopped
- 1 bay leaf
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- Garlic salt, to taste
- Pastry for a double-crust pie (or biscuit-style dough such as Bisquick)
- 1 can tomato sauce
Instructions
- Preheat oven to 400°F.
- Chop the corned beef and tomatoes. Mix with chopped onion, bay leaf, oregano, salt, pepper, and garlic salt.
- Simmer the mixture for at least 2 hours until thickened and flavorful.
- Roll pastry thin and cut into squares large enough to line muffin cups with enough overhang to fold over the top.
- Line muffin tins with the pastry squares. Using a slotted spoon, fill each cup with the corned beef mixture.
- Fold the corners of the pastry inward to cover the filling.
- Bake for 20–25 minutes until the pastry is golden brown.
- Meanwhile, stir tomato sauce into the remaining meat mixture and simmer gently. Serve the hot patties with sauce spooned over or alongside.
Serves: 4 to 6
FAQ
What kind of corned beef should I use?
Use canned corned beef (not corned beef hash).
Can I shorten the simmer time?
The long simmer develops deep flavor and thickens the mixture. If short on time, simmer at least 30–45 minutes if possible.
What dough works best for the pastry cups?
Any double-crust pie pastry works well. Biscuit-style dough (such as Bisquick) also gives a nice bread-like crust.
Can I make these ahead of time?
Yes. Bake earlier in the day and reheat for about 10 minutes before serving.