I've made loads of corned beef hash pies before, It's just I always over do it on the pastry. I'm going to get ready made this time, so would one 500G be enough to cover the top and bottom? and what would you guys recommend Puff or short? Thanks!

I can't really give you instructions for your volume but a pack of two sheets works fine for my pie/lanagna dish.

Shortcrust for a corned beef pie.

Hey OP - Can I have your recipe please.