Page 42 - Demo

42 Corned Beef And Potato PiePreparation time:50 minutesCooking time:30 minutesServes: 6IngredientsFor the filling:1 onion1 can (about 340g) corned beef1 tsp Worcestershire sauce1 tsp dried thyme or mixed herbs2 large potatoesSalt and black pepper, to tasteFor the pie crust:225g plain flour50g cold butter50g cold lard1/4 teaspoon salt1 large egg, beaten (for glazing)While pies are of course not exclusive to Sunderland or the wider North East, the pie has long been a staple of the Wearside diet. A pie you are going to struggle to find if you go any distance beyond the banks of the River Wear is the corned beef and potato variety.InstructionsTo make the filling:1. Peel and boil the potatoes. Drain the water, mash the potatoes and let them cool. 2. Finely dice the onion. Cut the corned beef into chunks, then mix the onion, corned beef, Worcestershire sauce (or Henderson%u2019s if you prefer), thyme, salt and pepper in with the potatoes until the mixture is well blended.To prepare the pie crust:3. In a mixing bowl, combine the flour and salt. Cube the cold butter and lard and rub it into the flour with your fingertips until the mixture resembles coarse crumbs.4. Gradually add a few tablespoons of cold water, mixing until the dough comes together. Be careful not to add too much water%u2014just enough to form a dough. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.To assemble the pie:5. Pre heat the oven to 200%u00b0C/180%u00b0C fan. On a lightly floured surface, roll out about two-thirds of the dough to fit the base and sides of your pie dish. Grease the dish well and Line it with the rolled-out dough. Spoon the filling into the pie crust.6. Roll out the remaining dough to cover the top of the pie. Place it over the filling, trimming any excess and sealing the edges. Use a fork to crimp the edges or press them with your fingers. Brush the top of the pie with the beaten egg to give it a golden finish.7. Make a few small slits in the top of the pie to allow steam to escape. Bake for 25-30 minutes, or until the crust is golden brown.Cannet be boshed: Buy pre-made pastry, and give puff pastry a try.Save the gissies: Make a cheese and onion or cheese and tomato filling and swap the lard for butter.