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1
Add the flour, salt, cold butter and lard to a food processor, pulse until it resembles fine breadcrumbs, add the cold water, when the pastry forms into a ball it is done, this should only take about 45 seconds.
2
Cut the pastry in half form each half into a puck shape, wrap in plastic wrap and place in the fridge for at least 30 minutes or until needed.
3
To make the pastry by hand: add the flour, salt, cold butter and lard to a bowl, rub the ingredients together until there is no more lumps of fat, form a well in the middle add the water and cut it together using an ordinary dinner knife, then bring it all together into a doughball with your hands.
4
Peel, cut, and wash the potatoes. Boil for 20 minutes.
5
Dice the corned beef, and finely chop the spring onions.
6
Once the potatoes have finished boiling, drain and mash (do not add butter).
7
Place the corned beef, spring onions, salt and pepper in the mashed potatoes and roughly mix together with a fork, then finish them off with the masher until you have smooth mix.
8
Preheat your oven to 190°C that’s 375°F or gas mark 5.
9
Roll each pastry big enough to fit the pie tin, (see video for rolling technique).
10
Place the bottom pastry into the greased tin carefully pushing it down into the corners.
11
Add the filling and level it off with a fork, try to dome the mixture so the middle is slightly higher than the edges, Brush water around edge of the rim before adding the top pastry.
12
Crimp the edges together as shown in the video, (see video for crimping technique) trim off the excess pastry.
13
Brush the top of the pie with the egg wash, prick in a few vent holes using a fork.
14
Get the pie into the preheated oven and set the timer for 30 minutes, check when the time is up, if it’s a golden shiny brown it’s done, if it’s still a little pale give it another 5 minutes.
15
Remove from the oven, let it relax for 10 minutes before serving.
16
Enjoy
Method
Ingredients
The Pastry
340g / 12oz Plain or all purpose flour
85g / 3oz cold butter
85g / 3oz cold lard or shortening
½tsp / 4g Salt
115mls / 115g / 4 oz of cold water
1 small egg (wash)
The filling
900g / 2lb Potatoes (suitable for mashing)
340g / 12oz tin of Corned beef
30g / 1oz Finely chopped spring onions
¼tsp / 1g White pepper
½tsp / 4g Salt
100% cotton Cross-Back Kitchen Apron
Large Aluminium Cookie Sheet/Baking Tray
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
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