Ingredients:
400 g corned beef
500 g potatoes, peeled and diced
250 g plain flour
150 g unsalted butter
120 ml cold water
150 g onion, finely chopped
100 g carrot, diced
150 g grated cheddar cheese
120 ml milk
5 g salt
3 g black pepper
1 egg, beaten
Method:
1. Peel and dice the potatoes, then boil for 8–10 minutes until just tender. Drain and set aside.
2. In a pan, cook chopped onion and diced carrot for 4–5 minutes until softened.
3. Add the corned beef and cooked potatoes, season with salt and black pepper, and stir gently to combine.
4. Rub the butter into the flour until it resembles breadcrumbs, then gradually add cold water to form a smooth pastry dough. Chill for 20 minutes.
5. Roll out half the pastry and line a pie dish. Spoon in the corned beef and potato filling, then sprinkle over the grated cheddar cheese.
6. Roll out the remaining pastry and place it over the filling. Seal the edges, brush with beaten egg, and make a small slit in the center.
7. Bake at 200°C (390°F) for 30–35 minutes until the pie is golden brown and crisp. Serve hot, sliced open to reveal the filling.