Corned Beef Pie

Ah corned beef, not the most glamorous or tastiest sounding ingredient but used the right way then its just superb.
We used to have it cold alongside fresh chips, fried eggs and beans. I used to put all four into a sandwich with a few pickled onions and tomato ketchup and then attempted to eat it before it disintegrated into a tasty mess.

This recipe is another way to use those forgotten tins in the back of the cupboard. It never lasted long once made and I have attempted to recreate it for you lot, due to not having the actual recipe it's from memory only. From the taste of it, I'm not far off.

I used a roasting tray for this about an inch deep and 29cm by 21cm

Ingredients


Pastry
600g Plain Flour
150g Butter
150g Lard
few tbsp of cold water (enough to form a dough)
1 egg beaten (for the glaze)

Filling
1 and a 1/2 tin of Corned Beef
4-5 medium potatoes
2-3 onions
Black pepper.

Method
Rub the lard and butter into the flour until the mixture resembles breadcrumbs
Add the water a tbsp at a time and mix with a knife and your hands until the mixture comes together into a smooth dough.
Wrap in clingfilm and chill for about half n hour.

Filling
Peel and chop the potatoes into chunks, boil in a pan of water until soft.
Transfer to a bowl and add the corned beef and plenty of black pepper, mash together using a potato masher. 
Fry the onions gently until soft, try not to brown too much.
Leave to cool both to completely, otherwise soggy pastry beckons.

Assembly
Grease your chosen pie dish or tray.
Divide the pastry into two and roll out to the desired length.
Place one half into the dish and press gently into the sides, trim off the excess pastry at the sides of the dish.
Add the onion in a thin layer, then add the mash and beef over the top, flatten down gently.

Brush egg round the edges of the pastry to help seal.
Place the other the half of the pastry over the top, trim off the excess and seal using a fork pressed gently all the way around.
Add any pastry decoration you like then brush liberally with the remaining egg.

Bake in a preheated oven for about 25 minutes until the pastry is golden brown.

Serve with onion gravy, fluffy mash and veg or simply have it cold with plenty of brown sauce.

Enjoy