Pie Crust Instructions
In a large bowl, mix the flour, nutmeg, salt, and garlic powder
Cut 2 sticks of butter into small cubes
Using a fork or a pastry cutter, cut the butter into the flour mixture (I use a potato masher 😄)
Cut the onion into small pieces and blend it with ¼ cup of water
Add the onion puree to the flour mix and incorporate using a plastic spoon or a spatula.
Drizzle additional water one tablespoon at a time over the dough as it may still be crumbly. You may require more or less water depending on the temperature and humidity of your space.
Stop adding water once the mixture forms large clumps.
Form the mixture into a dough ball.
Wrap in plastic wrap and refrigerate for at least 1 hour
Pie Filling Instructions
While the dough is resting, cook the corned beef filling
Over a medium-low heat, add chopped oil and sliced onions into a saucepan.
Sautee the onions until softened.
Cook down the tomatoes for about 15 minutes until cooked down and most of the water has seeped and evaporated.
Next, add the sliced cabbage and cook until softened.
Add the salt, bouillon cube, curry powder, and nutmeg to the filling.
Add the corned beef.
Add cornstarch mix to thicken the filling and simmer until thickened.
Remove from heat and allow to cool to room temperature.
Preheat oven to 350℉
Pie Assembly
Divide the dough into 6 equal pieces.
On a flat surface, roll the dough out to about 7 inches in diameter
Use a small bowl to outline a circle and cut the dough.
Fill the dough with approximately 2 tablespoons of filling in the middle and fold over. Crimp with a fork and poke 3 sets of holes over the top of the pie.
Place pies on a baking sheet lined with aluminum foil or parchment paper.
Beat one egg in a bowl and brush the pies with egg.
Place pies in the oven and bake until golden brown (approx 25-30min)
