August 12, 2017
A deep filled pie that warm and satisfying
1peel and chop potatoes the pop in pan to boil, just to the tender point drain and mash slightly, you want chunks or lumpy mash.
2In a pan boil the onions in milk, just enough to cover them, add pepper, i used black pepper, but white is ok too
3once onions are soft set aside
4meanwhile try to open the corned beef tin without cutting your fingers( these tins are lethal) then slice the beef and then cut into chunks
5pop into the onions and mix through,
6mix onion, beef and potatoes together, season with Hendersons salt and pepper, at this stage you can add a little twist,
7i added some ground cloves, just 1/4 tsp if that, you want a hint of this, and also i added nutmeg...
8Allow this to cool
10pre heat oven to gas 5
11weigh out flour, and sieve into bowl add salt
12weigh out fats cut small and add to flour
13using knife cut fat into flour then get in there with your hands and rub gently till it looks like breadcrumbs.. dont worry it doesn't all have to be fine...
14now run the cold water tap, and fill a cup, glass ect,
15add i tablespoon to start with and bring it together, adding a bit more each time you want a firm dough not to wet, you should be able to take it out and have clean ish hands. kneed till smooth about 30 secs to 1 min and shape into a ball...
16now set that aside for 30 mins....
17cut dough up you want 3/4 for the bottom of the dish and 1/4 for the top
18scatter a bit of flour over work top and place 3/4 dough on and roll out to fit dish, with overlaps, now live dish, with some grease-paper screw that up unravel and cover pastry then add dried beans ect and blind bake for 15 mins,
19once done allow to cool the add filling, set aside and roll out top, this should just overlap, beat egg well and dab around rim, place lid on and using a
20fork press together, brush top with remaining egg and bake 20 mins,
dont be afraid to add salt to the potatoes, and once you have mixed it all together taste. add more salt or hendersons if you wish.