Ingredients:
4 oz of potato, cooked and diced
4 oz of corned beef
2 oz of cooked peas
½ oz of butter
4 tablespoons of milk
1 beaten egg
6 oz of shortcrust pastry
Salt and pepper
Method:
Roll out the pastry to line a 7” flan ring. Chop the corned beef and combine with the potatoes and peas. Melt the butter in a pan. Add the flour and allow to cook without browning. Add the milk gradually and cook until it boils and thickens. Stir in the beef, potatoes and peas.
Add the beaten egg, cheese (optional) and seasoning and spoon into the flan case.
Bake for 10 minutes at 425 F/220 C/gas mark 7. Reduce the heat to 375 F/190 C/gas mark 5 and bake for 12-15 minutes. Can be served hot or cold. Serves 4.