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Corned beef & sweet potato pasties


  • Preheat oven to 180°C fan forced (200°C normal).
  • Heat a little oil in a heavy-bottomed pot and gently cook the onion and sweet potato with quite a bit of seasonings and the stock until tender and dry, stirring now and again.
  • Transfer the vegies to a large bowl and add the corned beef, parsley, chutney, ground pepper and an egg. Taste for seasoning.
  • In another bowl, beat the remaining egg with the milk.
  • Cut rounds in the pastry and brush the edges with egg wash. Then mound the mixture in the centre of each pastry round, fold over and crimp the edges. Repeat the process.
  • Place the pasties on 2 large lightly oiled oven trays, brush the tops with more egg wash and cook in the oven for about 12-15 mins until puffed and golden.
  • Serve with a simple salad on the side.


  • olive oil
  • 1 large onion, finely chopped
  • 1 medium sweet potato, peeled & diced
  • sea salt & freshly ground pepper
  • a splash of chicken stock
  • 500 gm cooked corned beef, diced
  • 2 tbsp roughly chopped Italian (flat leaf) parsley
  • 2 tbsp good quality tomato chutney or relish
  • 2 eggs
  • 6 shortcrust pastry sheets
  • ¼-½ cup milk
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm