Corned beef pasties - this is my mum's recipe and when I first made them for DH he was a bit but then fell on his knees and worshipped me as a goddess once he'd taken a bite. Others have felt the same...
1 quantity of shortcrust pastry or puff pastry if you're fancy (make your own or buy it frozen - which is what I do if I fancy some puff pastry).
1 tin corned beef
1 pan full of potatoes, peeled and boiled
About 4 carrots (depending on size), chopped finely into little chunks (little fingernail size), boiled with the spuds.
Milk for glazing & mashing.
Mash the spuds and carrots in the pan with a wee bit of milk, keeping it on a v. low heat so you have a dryish mixture (you don't want it sloppy). You don't need to put butter in the mash because of the fat in the corned beef.
Extract the corned beef from the tin and mash with a fork into the mashed potato/carrot mix until unctuously smooth and gooey. DO NOT leave the CB in lumps, it will not be half as nice!. Set to one side while you sort the pastry out.
Depending on taste/greed, use wither a saucer or a dessert plate as your template, roll out the pastry and cut circles as desired.
dab around one half of the circle with the milk, then put a good dollop of the filling in the middle of the pastry. Fold over and squeeze together the sides so you have a fat half-moon of pasty. Prick the top with a fork and then lightly brush with milk.
Place pasties onto a well-greased or lined baking sheet and cook in a medium hot oven (approx 180) for 20 mins, til brown and sizzling. They may burst if you've overfilled, but you can have these for dinner (we always had them with chips and beans as kids) and save the 'good' ones for snacking.
You will get about 5-6 pasties out of a standard block of supermarket pastry, there will be corned beef mixture left over (unless someone has stood there over the cooker eating it by the spoonful...) and this is lush either as it is or fried up to make it crispy in a dry frying pan. Again, I recommend beans as an accompaniment. Cooled and stored in a tin, they keep (if there are any left) for about 4-5 days.
NB I have fed this to professed corn beef/carrot haters and they have all acted like they've died and gone to heaven when they eat it!