Oven Cooked Corned Beef Recipe

Oven-Cooked Corned Beef

This is a straightforward, hearty recipe for Oven-Cooked Corned Beef Patties that’s perfect for home cooks looking to whip up something savory and nostalgic with minimal fuss.

This dish transforms a humble can of corned beef (distinctly not hash) into bite-sized patties enveloped in flaky pastry. The filling combines chopped corned beef with canned tomatoes, a diced medium onion, and a medley of spices including a bay leaf, oregano, salt, pepper, and a sprinkle of garlic salt. The mixture simmers for at least two hours to meld the flavors, creating a rich, tangy base that’s both comforting and versatile.

It’s budget-friendly, customizable (add cheese or veggies for a twist), and delivers that satisfying crunch of pastry against the tender, spiced beef.

Corn Beef Patties

Instructions for Corn Beef Patties Recipe

   Pie crust for double crust pie of Bisquick mix for biscuits. Chop corned beef and tomatoes. Dice or chop onion. Mixed together with spices and simmer for at least 2 hours. Makeup pastry recipe and rollout, thinly. Cut into squares large enough to fill muffin tin cups with corners big enough to turn into cover. Using a slotted spoon, fill pastry lined muffin cups with corned beef and tomato mixture. Turn corners in to cover. Bake until pastry is golden brown, approximately 20 to 25 minutes. Add one can tomato sauce to remaining meat mixture and simmer while pastry bakes. Serves four to six. These patties may be made earlier in the day and simply reheated for about 10 minutes before serving.