Place the flour into a large mixing bowl then rub in the butter until the mixture resembles fine breadcrumbs. Mix in the salt then add a little water, a tablespoon at a time, until the mixture forms a pastry dough. Wrap the pastry in clingfilm then place in the fridge to chill for 30 minutes.
For the filling:
Meanwhile, make the filling by bringing a saucepan of salted water to the boil. Add the potatoes and carrots and cook for 8 to 10 minutes or until just tender. Drain and set aside.
Preheat the oven to 200 C / Gas 6. Grease a baking tray.
In a frying pan over a medium heat, warm the oil then add the garlic, onions and leek and cook and stir for 5 minutes until soft. Add the corned beef and heat through. Season well then add in the potato, carrot and parsley and mix.
Remove the pastry from the fridge and lightly flour a flat work surface. Roll the pastry out to a 5mm thickness then invert a side plate over the pastry and cut out to form circles. Repeat until the pastry is used up.
Using a slotted spoon, add a tablespoon or two of the filling mixture to one half of each circle. Fold the pastry over then seal the edges by pressing down. Repeat until the pastry and filling are used up. Transfer to the prepared baking tray and brush with egg.
Bake the pasties in the preheated oven for 20 to 30 minutes, or until the pastry is golden and the filling piping hot. Remove from the oven and serve hot or allow to cool and serve cold.
Really good pasties, the addition of the leeks and garlic really make a difference. I added a teaspoon of Worcester sauce as well. Made 9 good sized pasties so plenty for freezing, if they haven't all been scoffed by then. - 03 Aug 2015