MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Corned Beef Hash Rustic Pie
Categories: Beef, Potatoes, Pastry, Beer, Vegetables
Yield: 8 servings

1 3/4 c A-P flour
1 ts Kosher salt
1 ts Sugar
1/2 c + 2 tb cold unsalted butter,
Diced
2 tb (to 4 tb) cold lager beer

MMMMM--------------------------POTATOES-------------------------------
2 md Red potatoes, cut into
- 1/4" cubes
1/2 ts Kosher salt
3 Green onions; chopped
2 tb Unsalted butterl diced
1 tb Stone-ground Dijon mustard
1/2 ts Pepper

MMMMM-------------------------RUSTIC PIE------------------------------
1/2 lb Thin sliced deli corned
- beef
1/4 lb Sliced provolone cheese
1 tb Cold whole milk or heavy
- whipping cream

Whisk flour, salt and sugar; cut in butter until mixture
resembles small peas. Gradually add beer, tossing with a
fork until dough holds together when pressed. Shape into
a disk; wrap and refrigerate 1 hour or overnight.

Meanwhile, place potatoes and salt in a small saucepan;
add water to cover. Bring to a boil. Reduce heat;
simmer, uncovered, until potatoes are tender, 6-8
minutes. Drain. Return to saucepan; add green onions,
butter, mustard and pepper. Cook over medium heat,
stirring frequently, until potatoes are tender and
browned, 6-8 minutes. Remove from heat; cool.

Roll dough between 2 pieces of waxed paper to a 1/8"
thick, 12"-diameter circle. Remove top piece of waxed
paper; place a 9" pie plate upside down over crust.
Lifting with bottom waxed paper, carefully invert crust
into pan. Remove waxed paper. Trim crust to 1/2" beyond
rim of plate; flute edge. Refrigerate 30 minutes.

Set oven @ 400-|F/205-|C.

Prick bottom and sides of crust with a fork; line with a
double thickness of foil. Fill with pie weights, dried
beans or uncooked rice. Bake on a lower oven rack until
edge is light golden brown, 15-20 minutes. Remove foil
and weights; bake until bottom is golden brown, 3-6
minutes longer. Cool slightly.

To assemble the rustic pie, layer half the corned beef,
half the cheese and three-fourths of potato mixture in
baked crust. Repeat corned beef and cheese layers;
sprinkle with remaining potato mixture. Reroll dough
trimmings; use a heart-shaped cookie cutter to make
shamrock petals and a knife to cut out a stem. Brush
dough trimmings with milk. Bake until crust and cheese
are golden brown, 35-40 minutes.

Colleen Delawder, Herndon, Virginia

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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