A delicious nod to British ingenuity in turning a sows ear into a silk purse. This pie is incredibly tasty! Crisp flaky all butter pastry, and a simple, yet very delicious filling.
For the pastry:
2 3/4 cups +2 TBS (400g) plain all purpose flour
pinch of salt
3/4 cup +1 TBS (200g) cold butter, cut into cubes
5 – 6 TBS cold water
For the filling:
1 large potato, peeled and cut into 1/2 inch cubes (300g)
1 medium onion, peeled and cut into small dice
1 tsp butter
1 tin of corned beef (340g or 11 ounces)
salt and black pepper to taste
1 small free range egg, beaten (for the egg wash)
Make your pastry first. Measure the flour into a large bowl along with a pinch of salt. Drop in the butter. Rub the butter in with your fingertips until the mixture resembles coarse bread crumbs.
Stir in the cold water, 1 TBS at a time, using a fork, until the mixture starts to come together into a soft, but not sticky, dough, Shape into a ball, wrap in cling film and refrigerate while you make the filling.
Put the potato into a pot of lightly salted water. Bring to the boil and cook for 5 minutes until just tender. Drain well.
Put the onion into a microwave proof dish along with the butter. Cover and cook on high in the microwave for 1 1/2 minutes. Remove from the microwave and dump into a bowl. Add the potatoes. Stir well to combine.
Remove the corned beef from the tin and cut into 1/2 inch dice. Fold into the potato mixture, combine everything together well. Season to taste with plenty of pepper and salt if you think you need it. You may not as corned beef is pretty salty.
Preheat the oven to 375*F/190*C/ gas mark 5. Have ready a 9 inch deep pie dish.
Take your pastry from the refrigerator. Remove a third for the pie lid and set it aside. Roll the remainder out to a large circle about 1/4 inch thick. Use this to line the pie dish. Fill with the meat and potato filling.
Roll out the remainder of the pastry into a circle to fit over top of the pie dish. Moisten the edge of the bottom crush with some water and place the lid over top of the filling. Press around the edges to seal the pastry together and then trim to fit. Crimp the edges or flute with your fingers.
Make a vent in the center to allow for steam to escape.
Beat the egg together with a bit of water and brush over the top of the pie to glaze.
Place into the preheated oven and bake for 45 minutes until the top, sides and bottom of the pie are golden brown.
Allow to cool slightly before cutting into wedges to serve.
This is also delicious served cold and will keep in the refrigerator for up to 3 days.