How to Make It

Make the Corned Beef Filling

1. Place the diced potatoes in a pan with enough water to partially cover them.
2. Simmer until the potatoes are almost tender but still hold their shape.
3. Let the water evaporate completely. If the potatoes are nearly tender and plenty of water remains, carefully drain the excess.
4. Add 1 teaspoon of cooking oil and cook until the potatoes are lightly crisp and golden.
5. Season with salt and ground black pepper, then remove from the pan and set aside.
6. Add the corned beef to the same pan and cook until heated through and some of its fat begins to render.
7. Add the garlic and sauté briefly until fragrant.
8. Add the onion and cook until softened.
9. Return the potatoes to the pan and gently toss until combined.
10. Remove from the heat and let the filling cool until it is no longer hot.

Assemble the Pies

11. Flatten each slice of bread with a rolling pin.
12. Place a portion of the corned beef filling and half a slice of cheese in the center.
13. Fold the bread over the filling and press the edges firmly with a fork to seal.
14. Repeat with the remaining bread, filling, and cheese.

Coat and Fry

15. Dip each pie in the beaten egg, then coat evenly with breadcrumbs.
16. Heat the cooking oil to 170–175°C over medium heat.
17. Fry the pies in batches until crisp and golden brown on both sides.
18. Transfer to a wire rack or paper towels to drain excess oil.
19. Serve while warm and cheesy.