Ingredients

500g Plain Flour

250g Cold Butter cut into small chunks

2 Large Eggs

3-4tbsp cold milk

Pinch of salt & pepper

1 tsp Dried Mixed Herbs (optional)

Method

1) Sift flour into a large bowl.  Add salt, pepper and mixed herbs (if using) and mix in.  Rub the butter between fingers until it resembles fine bread crumbs.

2) Beat eggs & milk together

3) Make a well in the centre of the flour and add half the egg/milk mix. Fold flour from sides into centre and mix together. Gradually add rest of egg mix (save a small amount for glazing the pie, a couple of dessert spoons should do the trick).  Work the mixture with your hands until you have a ball of dough.  Don’t over-knead as this will take too much air out and pastry will be flat

4) Sprinkle a small amount of flour onto a board or work surface. Tip dough onto it and shape into a round ball. Place in clingfilm and leave to rest in the fridge for about half an hour.

This recipe is ample for two pies but can also be frozen if not used.

Meanwhile prepare filling for the pie as follows:

Ingredients

1 Large Tin Corned Beef cut into thin slices

4-6 Large Potatoes cut into thin slices

2 Large Onions (optional) peeled & sliced into circles

Method

1) Preheat oven Gas mark 5 (190 degrees) Lightly grease an 8-10 inch (20-25 cm) oven proof pie.

2) Par boil (or steam) potatoes  in a pan of slightly salted water for approximately 10 minutes.  Don’t allow to cook fully or they will crumble when filling pie. Drain off, seperate and leave to one side.

3) Boil onions, drain & leave to one side.

4) Remove pastry from cling film and cut into 4 quarters. Sprinkle work surface with a light dusting of flour. Place one of the quarters of pastry on the flour and roll out until big enough to fit into the bottom of the  pie dish and up the sides. Leave some hanging over the sides so the the top and be sealed to it. Roll out a second quarter until big enough to fit over the top of the dish and leave folded over the rolling pin.

5) Place a layer of corned beef on bottom of dish, then add a layer of potatoes and onions. Keep layering until all ingredients have been used.

6) Dampen top of pastry which is overlapping the dish with a little cold water. Place the lid on top then seal by pressing the edges with a fork. Trim pastry then make four holes in the centre with a fork

7) Brush pastry with the remaining egg/milk mix

Put pie in the pre heated oven for 15 minutes or until it is gold in colour

9) Remove from oven and serve