Corned Beef Patties (Oven-Baked)
This is a straightforward, hearty recipe for Oven-Cooked Corned Beef Patties that’s perfect for home cooks looking to whip up something savory and nostalgic with minimal fuss.
Corn 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
Preheat oven: 400°F
Instructions
- Prepare pastry for a double-crust pie (or use a biscuit-style dough such as Bisquick). Set aside.
- Chop the corned beef and tomatoes. Mix with chopped onion, bay leaf, oregano, salt, pepper, and a sprinkle of garlic salt.
- Simmer the mixture for at least 2 hours.
- Roll pastry out thin. Cut squares large enough to line muffin tin cups with corners that can fold over the top.
- Line muffin cups with pastry. Using a slotted spoon, fill each cup with the corned beef mixture.
- Fold corners inward to cover the filling.
- Bake until golden brown, about 20–25 minutes.
- Meanwhile, add tomato sauce to the remaining meat mixture and simmer while the pastry bakes.
- Serve patties with the tomato-sauce mixture spooned over or alongside.
Serves 4–6. Make-ahead tip: patties can be made earlier and reheated about 10 minutes before serving.
FAQ
What kind of corned beef should I use?
Use canned corned beef (not corned beef hash), as the recipe notes.
Can I shorten the simmer time?
The long simmer helps the flavors meld and thickens the mixture. If you’re in a hurry, simmer longer than 30 minutes if possible.
What dough works best for the pastry cups?
Any double-crust pie dough works. A biscuit-style dough (like Bisquick) also works for a more bread-like crust.
Can I make these ahead?
Yes. Bake earlier in the day and reheat about 10 minutes before serving.