Editor's March Pick #6: Spicy corned beef, potato and onion pasty

I've recently discovered a hot sauce that is just perfect on the heat spectrum for my preferences, and reading through the ingredients I was surprised that they line up almost perfectly with this particular editor's pick. I wouldn't consider myself someone who seeks out hot foods like they're the be all and end all but I do enjoy some spice in my food. Read on for a great idea for something a little bit different - and if you're like me then there's all sorts of meatless substitutes you can use from the plant based aisles instead of the corned beef - the star here is definitely the spices. Second to the pastry of course!

Comfort food again!

It occurs to me that I should include a favourite and an alternative for those who like their meat. Here's another pasty variation - again tried and tested.

Spicy corned beef, potato and onion pasty

3 medium jacket potatoes – baked, cooled, peeled and cubed

and set aside in large mixing bowl

1 medium onion, finely chopped

1 tbsp rapeseed oil

1 garlic clove finely chopped (or 1 tsp of garlic paste)

1 tsp each ground cumin, coriander and curry

powder (strength to suit your personal taste)

salt and black pepper

1 x 340g tin corned beef – *see below

2 puff pastry sheets – **see below

1 egg, beaten

Corned beef

*Tip time – make sure that your tin of corned beef has been placed in the fridge before use. It will not be a pretty sight if you use it straight from your store cupboard or pantry.

Divide your corned beef into 5 thick slices – approximately 1.5cms each. Cut each slice into 4 and then into 4 again – a total of 16 cubes per slice.

Each pastry sheet, unrolled, measures approximately 38cms. Keeping the pastry on its paper wrapping, cut the sheet in half - 19cms approximately. Each half measures 22cms approximately – divide each half into quarters measuring 11cms each.

Using a medium sized frying pan fry the onion and garlic gently for 2/3 minutes. Add the cumin, coriander and curry powder and continue to fry so that the spices release their flavour.

Season the cubed potatoes with salt and black pepper, add the onions, garlic and spices and then add the corned beef cubes, mix together gently.

Pre-heat oven 200c/180fan/Gas 6

Egg wash the edges of the pastry pieces. Place a heaped tablespoon of mixture towards the left side of each piece of pastry then fold over and press edges down gently to seal and complete the pasty. Brush with beaten egg.

Bake for 25 minutes.

**The recipe gives you 8 pasties, hence 2 puff pastry sheets. You could use 1 sheet – 4 pasties and use the remaining mixture as a corned beef hash – posh it up – use a ring to serve the hash and top with an egg – cooked however you prefer, poached is perfect but fried if that's your bag!

I do love a flexible recipe.