Ok, guys, here ya go. they came out better than I expected. Not as crunchy as toasted bread but a fine crumbly crust. It makes excellent hand pie with, of course, the ease a nad pie gives you to dip.
you'll see in the assembly, I like to put the cheese between the kraut & meat. not sure if i'll leave it that way, next time. night be better to mix the meat & kraut together and the cheese on top. you see the sauce in the pot. that is made from the juice in which the corned beef was cooked. I told you guys that I cooked it down last night to caramel. this morning I added into that caramel an equal amount of cider vinegar and tomato paste an a tablespoon or so of brown sugar. just a simple 4 part sauce.
I made one pie with the sauce and one without. I will always use the sauce from here on. the pie with the sauce was MUCH juicier (you notice the larger pie had some juice leaking out) whereas the one without the sauce was much more dry. If you wanted, you could put a bit of mustard onto the meat while the pie is open so the mustard will cook into the meat while it bakes. you could, also, brush mustard onto the crust before the egg wash. you could also add some mustard powder or finished mustard into the crust mixture.
a word on the crust. hot water pastry made with a spoonful of the sauce I made and a few spoonfuls of the cooking juice (unreduced) added to the water & oils used for the pastry.
so, in short, it was amazing and I will DEFINITELY
do this one again. if you are a lunchbox person, this is an excellent lunchbox pie that would be delish hot or cold.
you'll see in the assembly, I like to put the cheese between the kraut & meat. not sure if i'll leave it that way, next time. night be better to mix the meat & kraut together and the cheese on top. you see the sauce in the pot. that is made from the juice in which the corned beef was cooked. I told you guys that I cooked it down last night to caramel. this morning I added into that caramel an equal amount of cider vinegar and tomato paste an a tablespoon or so of brown sugar. just a simple 4 part sauce.
I made one pie with the sauce and one without. I will always use the sauce from here on. the pie with the sauce was MUCH juicier (you notice the larger pie had some juice leaking out) whereas the one without the sauce was much more dry. If you wanted, you could put a bit of mustard onto the meat while the pie is open so the mustard will cook into the meat while it bakes. you could, also, brush mustard onto the crust before the egg wash. you could also add some mustard powder or finished mustard into the crust mixture.
a word on the crust. hot water pastry made with a spoonful of the sauce I made and a few spoonfuls of the cooking juice (unreduced) added to the water & oils used for the pastry.
so, in short, it was amazing and I will DEFINITELY
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