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   September 27: National Corned Beef Hash Day   
      
   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 @ 400oF/205oC.   
        
     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   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... January 6, 2021. ANOTHER day that will live in infamy!   
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