Beefsteak And Kidney Pie
|Steak||1 1⁄2 Pound|
|Lamb kidneys||1⁄2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Shortening/Cooking oil||3 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Flaky pastry/Rough puff pastry||1|
Cut beef into 1-inch cubes, trimming away all fat.
Wash kidneys; trim away outer skin and any fat or tubes and slice.
Mix flour, salt and spices; combine with meat, coating all sides.
Heat shortening in skillet, and put in meat and seasoned flour.
Cover, and brown thoroughly; turn meat several times so that all sides are brown.
Reduce heat and add remaining ingredients except pastry, stirring to blend water with flour and fat mixture.
Cover, and simmer about 1 hour.
Turn into casserole.
Roll out pastry to fit top generously; slash for steam vents; arrange over top, pressing to seal edge against moistened rim of dish: Bake in 425°F for 35-40 minutes.