Beefsteak Pie Or Steak & Kidney Pie
|Egg||1 , beaten|
|Mushrooms||1 Pound, sliced|
|Fines herbs||1 Teaspoon (Combination Of Thyme, Oregano, Sage, Rosemary, Marjoram, And Basil)|
|Dry red wine||1⁄4 Cup (4 tbs)|
|Top sirloin/1 1/2 pound sirloin and 1 pound lamb kidneys, trimmed and cut into 1 1/2 inch cubes||2 1⁄2 Pound, cut into 1 1/2 inch cubes|
|Salt||2 1⁄2 Teaspoon|
Combine the 2 1/2 teaspoons salt, pepper, herbs, and 6 tablespoons flour; dredge the meat cubes in the mixture.
Brown the mushrooms in the 4 tablespoons butter over medium heat, stirring, until limp.
Arrange half the meat cubes in a 2-quart casserole and half the mushrooms over the beef.
Then add the remaining meat and finish with an even layer of the remaining mushrooms on top.
Pour the red wine evenly over.
On a floured board, roll the pastry to make a thick round about 1/2 inch thick and trim to fit the casserole top.
Roll out the pastry trimmings and cut a long strip of dough about 3/4 inch wide to fit the rim of the casserole.
Moisten the edges of the casserole and press the pastry strip onto the rim.
Arrange the pastry round over the filling and rim,moisten edges and press to flute, and fasten firmly onto the dough-topped casserole rim.
Roll out scraps of dough and cut leaf-shaped ovals to use for decoration.
Prick pastry top, brush with the beaten egg, arrange leaf shapes on pastry, and brush again with egg.
Bake in a 350° oven for about 60 minutes or until meat is tender.
You can test the meat with a long wooden skewer or knitting needle carefully probed through the pastry.
If the top begins to brown too much, cover with brown paper or foil.