This can be made as a family sized pie or into individual pies which can be frozen ready to bake at a later date.
Method
Method for pastry
Sift the flour into a large bowl then add the salt, butter
& lard.
Gently rub the fats into the flour until the mix resembles fine
breadcrumbs.
Add the beaten egg & a little water mixing together to
create a dough, adding too much water or overworking will make the
pastry tough.
Wrap in cling film & chill for a minimum of 30 minutes, or
up to 2 days.
Method for filling & to
assemble
Simmer the potatoes in lightly salted water with ½ the butter
until tender, then drain & cool.
Soften the onions with the remaining butter over a low heat
until lightly caramelised, sweet & tender - this will take
around 20 minutes, then gently mix through the potatoes.
Add the remaining ingredients & mix well without
overworking.
Line a pie dish with two thirds of the pastry - 5mm thick
overlapping the rim, then fill with the chilled corned beef
mix.
Egg wash the edges of the pie rim then top with the remaining
pastry again rolled 5mm thick sealing the edges together then trim
with a sharp knife leaving a tidy edge using the back of a fork to
crimp the edges.
Finally insert the tip of a knife 3 times in the centre so
steam can be released as the pie cooks.
Bake in a pre heated oven at 170°C for fan assisted or 190°C
for ovens without a fan (gas 5) for 40-45 minutes, checking after
30 minutes until golden brown.