Corned beef and potato pie

 

Northern and working class is a corned beef and potato pie, easily the most unpretentious savoury ever, served with Bisto gravy and baked beans, it will stick to yer ribs and leave you reet brossen. Then thee can tek whippet owt fer a walk and have a pint of mild in the workies.

This is my perfect pastry method, put 4 oz of plain flour in a blender, add half a teaspoon of salt, wizz, add 2 oz of lard and 2 oz of butter in, wizz till you have what looks like breadcrumbs, run a cold tap till the water is really cold, put some in a glass, add a teaspoon of white rice vinegar, wizz and slowly add as little water until the mixture starts to form a ball, immediately stop. put it in cling film and put in the fridge for at least half an hour. This is enough to cover a nine inch flan dish at about 5 mm thick.

So the method to make a scrummy filling, fry a finely chopped onion in a little oil till clear, add in a finely chopped carrot, and diced potato cover with just enough water and add a beef stock cube, simmer until all is cooked through, top up water as you go along, but aim to have very little liquid left when it's done. Put it in a mixing bowl and mash a little, you still want lumps of spuds and carrots. Add two or three splashes of Worcester sauce, season with salt and add lots of black pepper, chop up a tin of corned beef and mix into the mashed veg. Set it aside as it needs to cool before the pastry goes on.

Brush with a beaten egg (add a drop of milk as it will spread better, then pop in an oven at 180 for forty mins or so.