•  40g butter
•  2 tablespoons plain (all-purpose) flour
•  ⅔ cups (160ml) chicken stock
•  1 ¼ cup (310ml) milk
•  1 quantity corned beef+
•  1 cup (120g) frozen peas
•  2 tablespoons chopped flat-leaf parsley leaves
•  1 sheet store-bought puff pastry
•  1 egg, lightly beaten

  Preheat oven to 200ºC (390ºF). Melt the butter in a saucepan over low heat. Add the flour and cook, stirring, for 5–7 minutes or until golden and sandy in texture. Gradually whisk in the stock and milk, increase the heat to medium and cook for a further 5 minutes or until thickened. Add 400g shredded corned beef, the carrots and half the onions, peas and parsley and stir to combine. Spoon into 4 x 1 cup-capacity (250ml) ovenproof dishes and place on a baking tray. Cut the pastry into 4 x 10cm rounds and place over the pies. Brush with egg. Top with remaining onions and bake for 20 minutes or until puffed and golden. Makes 4.
+ See corned beef recipe.