David de Jongh's Cookbook

Corned Beef and Onion Pie

Shred the onion in a food processor or hand chopper. Break up the corned beef into cherry-size pieces and mix with the onion. Crumble the Oxo cube into the boiling water and pour over the mixture. Mix with a fork to an even consistency.

Line an 8" square oven-proof pie dish with half the pastry, and fill with the mixture. Roll out the rest of the pastry and cover the pie. Mix the egg yolk and milk and use to glue the cover on the pie, and to glaze it. Take all scraps of left-over pastry and use them to decorate the pie in a pleasing pattern. Be generous with the glaze, you can use all of it and it gives a beautiful golden color to the cooked pastry.

Cook in the center of the oven at 425°F for 10 minutes, then at 375°F for 40 minutes. If you use the kind of dish that has wide flange handles, you should cover the pastry with foil on the flanges to stop it burning

Serve with steamed, sliced potatoes, peas and cauliflower. Serves 6 (or 3 for two days - it reheats well.)

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