Prepare the Pie Crust: a. In a food processor, pulse the flour and salt together. b. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. c. While pulsing, slowly add the ice-cold water until the dough comes together. d. Divide the dough in half, shape each into a disk, and refrigerate for 30 minutes.
Prepare the Filling: a. In a pan, heat the vegetable oil over medium heat. b. Add onions and cook until translucent. c. Add potatoes and cook until they begin to soften. d. Stir in the corned beef, ketchup, salt, and pepper. Cook for about 5 minutes until well combined and potatoes are soft. Remove from heat and let it cool.
Assemble the Pies: a. Preheat your oven to 350°F (175°C). b. Roll out one of the dough disks on a floured surface and cut out circles for the base of your mini pies. c. Place the dough circles into a greased muffin tin. d. Fill each pie crust with the corned beef filling.
Create the Lattice Top: a. Roll out the second dough disk and cut it into thin strips. b. Create a lattice design by weaving the strips over the filled pies.
Bake: a. Brush the lattice tops with an egg wash (one beaten egg mixed with a tablespoon of water). b. Bake in the preheated oven for about 15 minutes, or until the crust is golden brown.
Serve: a. Let the mini corned beef pies cool for a few minutes before serving.
ENJOY
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