Due to lack of flour, we had to make pastry out of Wholemeal flour instead of plain, which made the pastry very dry but edible, id recommend switching the wholemeal flour for plain, everything else is fine though and it held it’s shape way better than most other pies i’ve done, that could be the brick like qualities the pastry had, or the fact the filling was very robust. Also the design I made for the top is tribute to our current circumstance, and also why we couldn’t have nice pastry.
- 300g Wholemeal/plain flour
- 75g Lard
- 75g Butter, chilled and diced
- Pinch of salt
- Cold water
- 1tbsp Olive oil
- 1 Large carrot, peeled and chopped
- 0.5 Onion, diced
- 2 Sticks of celery, sliced
- 2 Medium potatoes, peeled and diced into 0.5in cubes
- Mixed herbs (including thyme and parsley)
- Salt & pepper to taste
- 1 Tin corned beef, diced in large chunks
- Few splashes of worcester sauce (like 2-3 tbsp)
- 250ml Hot water + 2 beef stock cubes
- In a bowl, combine the flour, salt and fats with your finger tips until it resembles large breadcrumbs and there’s not many chunks of butter left (a few is fine). Add enough cold water to bring it into a firm but still malleable dough. Leave to chill.
- In a medium saucepan, heat the oil and cookie the onions and carrots until the onions are soft and/or the carrots are going tender. Season with salt before adding the celery and potatoes, cook for a bit longer, like 5 minutes, and add some mixed herbs and pepper.
- Stir in the corned beef, after fighting with the tin that is (which by the way, not to brag, i opened first try), squishing some pieces, but leaving some intact chunks in the pie is pretty nice so do whatever you want. Add the Worcester sauce and stock and stir. Cook until the potatoes are done and set aside to cool. Preheat oven to gasmark 4/ 180*C/350*F. Grease a plate-pie dish with butter/lard/whatever you want.
- Separate the pastry into 2, one half being a bit bigger than the other, roll out the bigger piece on a floured surface until a few inches bigger than the circumference of the plate-pie dish, set into pastry into the dish, lifting the edges up and pushing them down to fit the dish, just pressing the pastry into the dish will stretch it and make it shrink in the oven, the more you know~ Trim the edges and tip the filling into the pastry case, roll out the other half to fit over the top and trim, brushing some beaten egg on the edges on the bottom pastry edge to help the top stick, press the edges down and brush the top with the beaten egg. Make a pretty pattern and bake for 25-30 minutes, until golden brown. Give your least favourite family member the first piece because that’ll come out the least pretty.