Mum'S Steak And Kidney Pie
|Sheep kidney/Piece of ox kidney||2|
|Stewing steak||1 1⁄2 Pound|
|Beef stock/Water||1 Pint|
|Flaky pastry/Puff pastry||1⁄2 Pound|
|Egg yolk||2 (for glazing)|
Skin, core and dice kidneys, cut steak into 1 in. cubes.
Put into saucepan.
Add stock, just enough to barely cover meat, bayleaf and chopped onions, and simmer, covered, 1 to 11/2 hours or until meat is tender.
Thicken with a little blended flour.
Pour into pie dish.
If you want a rich dark colour in the gravy, add 1 teaspoon soy sauce.
Roll out pastry to an oblong just larger than pie dish.
Cut thin strips from ends and fit round moistened edge of dish.
Brush pastry rim with water and place remaining pastry on top of pie.
Press edges together, trim off excess pastry, using sharp knife.
Make 2 slits in centre to allow steam to escape.
Glaze with beaten egg-yolk.
Stand dish on baking tray, bake in hot oven, Mark 7, 425°F., 10 to 15 minutes.
Reduce heat to moderately hot, Mark 5, 375°F., bake further 25 to 30 minutes or until -pastry is golden brown