1 x 340g tin Princes Corned Beef – cut into 2cm cubes

300g potatoes – peeled and cut into 1cm cubes
2 medium carrots – peeled and cut into 1cm cubes
1 tsp vegetable oil
1 small onion, chopped
1 clove garlic
2 tbsp frozen sweetcorn
2 tbsp tomato ketchup or chutney
Salt and pepper for seasoning
2 x 320g packets ready rolled shortcrust pastry or 1 x 500g block
1 egg

Corned Beef Pasties

by Helen from Fuss Free Flavours
6 pasties servings

Helen from Fuss Free Flavours created this exclusive recipe as ambassador for the Come Home to Princes campaign!

Where can I buy Princes Corned Beef?

Princes Corned Beef is available in all major supermarkets and selected independents


  1. Preheat the oven to Gas Mark 6 / 200C
  2. Place the potatoes and carrots in a pan of water and simmer for about 10 minutes, or until they start to soften. Drain and set to one side.
  3. Fry the onion and garlic in a little vegetable oil until translucent.
  4. Add the corned beef to the onion and garlic and mix in.
  5. Add the cooked potato, carrots and sweetcorn. Stir and cook until the corned beef cubes break up a little, but do try and keep some texture.
  6. Season to taste.
  7. Unroll the pastry if using ready roll, or roll out on a floured work top to the thickness of a pound coin. Use a side plate or saucer to cut out six 7″/18cm circles.
  8. Spoon the mix onto the pastry, brush around the edge of the pastry with the beaten egg, fold up the edges and pinch together. Then use your fingers to crimp.
  9. Transfer to a baking tray and bake for 30 – 35 minutes until golden brown.