CORNED BEEF & POTATO PIE

INGREDIENTS

400g plain flour

200g cold butter, diced

6 tbsp ice cold water

1 egg beaten

For the filling:

600g floury potatoes, diced

1 tbsp rapeseed oil

2 onions, finely chopped

2 x 340g cans corned beef, diced

METHOD

1.  To make the pastry, place the flour and butter in a food processor and pulse until they resemble fine breadcrumbs. Add enough water to give a firm, pliable dough. Bring together in a ball, wrap in cling film and chill for 30 minutes.

2. Cook the potatoes in simmering water until tender. Drain well and set to one side. Heat the oil in a large non-stick frying pan, add the onions and cook very gently for 15 minutes until perfectly softened and lightly golden. Add the potatoes and corned beef, season with pepper and very gently fold to combine.

3. Preheat the oven to 190°C/170°C fan assisted/Gas 5. Lightly oil a 22cm pie dish and roll out three quarters of the pastry to make a circle large enough to line the dish. Roll the remaining pastry out into a circle large enough for the lid.

4. Spoon the filling into the lined dish, brush the rim with egg and lay the pastry lid on top. Score vents in the pastry, trim and pinch together to seal. Brush the top with egg and bake for 40-45 minutes until crisp and golden.