Steak And Kidney Pie
|Stewing steak||1 Pound (Rump Is Best)|
|Ox kidney/Lamb kidney||4 Ounce|
|Water/Stock||1 Cup (16 tbs)|
|Pastry||6 Ounce (Flaky Or Rough, Puff Or Short Pastry For Lid)|
|Chopped onion||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Cut the steak into small cubes and the kidney into fine slices.
Dust them with seasoned flour, and spread a layer at the bottom of the pie dish.
Sprinkle a little finely chopped onion, parsley, salt and pepper on this layer, and repeat until the pie dish is full.
See that the central part of the meat is well above the level of the dish so that the crust is supported.
If in doubt, do as I do and put in a pie funnel to boost the lid and your own morale.
Pour over water or stock to come halfway or three quarters of the way up the meat.
Roll out the pastry and cover the dish.
Make a little hole in the centre for the steam to escape.
Decorate with pastry leaves and gild with brushed beaten egg yolk.
It should be put in a hot oven for about 20 minutes, then lower heat for a further 1 1/2-2 hours.
Cover the crust with a piece of foil or paper when you reduce heat, or the crust will get too brown.
If you think that your meat may be a little tough, partly cook it before starting your pie, but remember that it must be cold before putting on the crust.