I told you recently that I had been bought the Paul Hollywood’s Pies and Puds book and this is another of his tasty recipes that I would like to share. Of course there are a couple of tweaks of my own that Paul would probably cringe at, but hey, ho! the result is still superb.
For the shortcrust pastry
Paul makes his own but of course, I use Mercadona ready-made
For the filling
1 tbsp oil
1 medium onion, chopped
2 cloves garlic
1 large carrot, peeled and diced (I only had frozen but these seem to be okay)
1 large potato, peeled and cut into ½in dice
12oz tin corned beef, broken into large chunks
Splash Worcestershire sauce
Salt and pepper to taste
9fl oz beef stock – (Guess what I didn’t have any stock so used Bisto Onion Gravy mix)
Defrost the pastry and line a flan tin with 2/3rd. Place the remaining 1/3rd to one side until the filling is ready then use to form the lid.
Heat the oil in a large frying pan over a medium-low heat. Add the onion, garlic, carrot and potato and cook gently for 5–10 minutes or until soft but not coloured.
Stir in the corned beef, making sure it’s evenly distributed, then add the Worcestershire sauce, a drop of water, (or stock if you have it) and bring to the boil. Lower the heat and simmer, uncovered, for 20 minutes or so, until the carrots and potatoes are tender and most of the liquid has evaporated. Finally add salt and pepper to taste then leave to cool completely.
Preheat the oven to 200C
Spoon the filling into the pastry-lined dish. Damp the edges of the pastry, then cover with the pastry lid. Crimp the edges together, then trim away the excess pastry. Brush with beaten egg and make a couple of holes in the top to let the steam out.
Bake for 30–35 minutes until golden brown. Leave to rest for 15–20
It was at this point that I added some Bisto Gravy mix to the pan I had cooked the filling in. Stir in all the bits stuck to the pan and add boiling water. I kept this to one side just in case the pie was a bit on the dry side.