CORNED BEEF PIE

Sieve the flour into a large mixing bowl with a pinch of salt. Add the butter, then using your fingers work the butter into the flour as quickly as possible until the mixture has the texture of breadcrumbs. Add a small amount of water then using a knife bring the mixture together until it forms a ball and the sides of the bowl are clean. Cover with cling film and chill in refrigerator for at least 30min.

Method for pie filling

Preheat the oven to 190°c (gas mark 5)

Put the potatoes into a saucepan of boiling water with stock cube and cook until soft. Remove from heat and drain.

Heat the oil in a frying pan, add the onions and carrots and cook until the onions are soft but not brown.

Put the potatoes, onion , carrot, tomato sauce and Worcestershire sauce into a bowl and mix well. Cube the corned beef and add to the mixture and stir until well mixed. Add salt and pepper to taste.

On a lightly floured surface roll out half the pastry until thin and large enough to cover the base of the pie dish and place on the dish. Brush the beaten egg around the edge of the pastry.

Put the filling into the pastry in the pie dish and spread it out to cover the base of the dish. Leave the edges clear.

Roll out the rest of the pastry and place on top of the pie. Using a fork or your fingers press the edges together to seal. Trim off any excess pastry and make a few small cuts in the top of the pastry to allow the steam to escape while cooking. Brush the beaten egg over the top of the pie to glaze.

Place in the middle of the oven and cook for 35 to 40 minutes until lightly browned.