🥧 Savory Corned Beef & Pastry Patties
A comforting, old-school meat pastry. Tender canned corned beef and tomatoes simmered low and slow, tucked inside individual pie crusts, and served with a rich tomato pan sauce.
Ingredients
The Savory Meat Filling:
- 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)
The Crust & Sauce:
- Pastry for a double-crust pie (or biscuit dough like Bisquick)
- 1 can tomato sauce
Preparation Instructions
🌡️ Oven Temp: 400°F
- Simmer the Filling: Chop the corned beef and tomatoes cleanly. In a saucepan, mix them with the chopped onion, bay leaf, oregano, salt, pepper, and garlic salt. Simmer uncovered over low heat for at least 2 hours until beautifully thickened and rich.
- Prep the Pastry: Preheat your oven to 400°F. Roll out your pastry crust thin and cut it into square sections large enough to comfortably line your muffin cups with enough extra overhang to fold over the top.
- Assemble the Cups: Line the muffin tins with the pastry squares. Using a slotted spoon to drain excess juices, drop the savory meat filling into each pastry cup.
- Fold and Bake: Fold the outer corners of the pastry squares cleanly inward to meet over the top, covering the filling. Transfer to the oven and bake for 20 to 25 minutes until the pastry crusts turn golden brown.
- Make Sauce & Serve: While the patties are baking, pour the can of tomato sauce into the remaining meat mixture left over in your pan and simmer gently. Serve the hot patties straight out of the tin with the warm meat sauce poured generously over top or alongside.