Chop the peeled potatoes into chunky bite sized pieces and put into a large saucepan.

Roughly chop the onion and put it in the pan with the potatoes.

Cover with cold water and add 1.5 tsp of salt.

Bring to a boil then turn down the heat and simmer until the potatoes are just tender.

Drain the potatoes (tip: you're going to make a gravy save the cooking water and use as a base for your stock) then leave in a colander to dry while you complete the next step.

Open the can of corned beef and roughly chop it.

Wipe out the saucepan and tip in the potatoes and onion along with the chopped corned beef and ¼ tsp pepper.

Use a potato masher to break down and combine the ingredients: you can leave it chunky or mash until completely smooth if preferred.

Taste and add more salt or pepper if needed.

Transfer to a suitable container, cover and set aside until cool, then put in the fridge until completely cold. Can be stored in the fridge for up to 24 hours.

Using a food processor

Put the flour, salt, butter and lard into the food processor and whizz until the mixture looks like very fine breadcrumbs.

With the motor still running add iced water, 1 tbsp at a time, until the mixture starts coming together.

Making by hand

Stir the flour and salt together in a bowl. Rub in the butter and lard so that the mixture resembles fine breadcrumbs.

Add 3 tbsp of cold water and stir it in with a round bladed knife. Continue adding tablespoons of water and stirring until the mixture starts coming together.

Turn out onto a lightly floured surface then very gently and briefly knead just enough to make it into a smooth ball of dough.

Flatten slightly then wrap in cling film or foil and chill in the fridge for at least 30 minutes. Dough can also be frozen.

Line two or three baking trays with baking paper.

Preheat the oven to 180°C / 160° Fan / Gas 4 / 350° F.

Divide the dough into 6 equal pieces (or 8 for smaller pasties), using scales for accuracy. Shape each piece into a ball.

On a lightly floured surface, roll out the first ball into a circle approximately 24 cm in diameter (or 20 cm if you're making 8 smaller pasties): use a suitably sized plate, bowl, or saucepan lid as a template to cut around and get a neat circle.

Put ⅙ (or ⅛) of the filling on one half of the circle, leaving a 2 cm bare edge. Brush the edge with a little of the beaten egg then bring over one side of the dough to cover the filling and create a semi-circular pasty.

Press the edge down well to seal, then repeat with the tines of a fork (dipped in flour if they stick) to seal further and create a pattern. Alternatively, use your fingers to crimp the edge instead of using a fork.

Transfer to a baking tray then repeat the process with the remaining balls of dough and filling.

Tip: pasties can stored in the fridge and cooked later, or frozen at this stage.

Brush the pasties with beaten egg, put in the oven, and bake for 20 minutes.

Take the trays out of the oven and brush the pasties with another layer of beaten egg.

Return the pasties to the oven and cook for a further 5 - 8 minutes or until the pastry is cooked, crisp and golden brown and the filling is piping hot.

Leave the pasties on the trays for a few minutes so the pastry firms a little then serve with gravy and vegetables.

If not serving straight away, cool then store in the fridge for 2 days or freeze (defrost before reheating).

Reheat at 180°C / 160° Fan / Gas 4 / 350° F until piping hot (approx. 20-25 min) or heat in the microwave for 2 minutes and put in the oven for 5 - 8 minutes to crisp up.