Corned Beef Filling

• 1 lb (500 g) lean corned beef, smoked meat or pickled brisket
• 1 medium onion, halve

Cut meat in chunks; discard fat. You should have about 2 cups meat. Using the steel blade, process meat with onion in 1 or 2 batches (depending on capacity of your machine) until finely ground, about 8 seconds per batch. Add eggs and mustard. Process with 3 or 4 quick on/offs, just until mixed.