Steak And Ox Kidney Pie
|Stewing steak||1 1⁄2 Pound, cubed (675 Gram)|
|Ox kidney||8 Ounce, cubed (225 Gram)|
|Seasoned flour||1 Ounce (25 Gram)|
|Onion||1 , finely chopped|
|Water||10 Fluid Ounce (300 Milliliter)|
|Rough puff pastry||8 Ounce (225 Gram)|
|Egg||1 , beaten|
|Hot beef stock||10 Fluid Ounce (300 Milliliter)|
Coat the steak and kidney pieces with the seasoned flour.
Put the meat in a 1 / 1 3/4 pint pie dish, and sprinkle over the onion, if used.
Place a pie funnel in the centre of the meat and add the water.
Roll out the dough to a circle slightly larger than the dish.
Cut a 1 cm./ 1/2 in.border and press it on to the dampened rim of the pie dish.
Brush the strip with cold water.
Place the rest of the dough on top and press to seal.
Use any scraps for decoration.
Brush the pie with the egg.
Place on a baking sheet and put into the oven preheated to hot (220°C/425°F or Gas Mark 7).
Bake for 30 minutes, then cover loosely with foil, turning it under the pie dish to seal.
Reduce the oven temperature to moderate (180°C/350°F or Gas Mark 4) and bake for a further 1 1/2 hours.
To serve, cut away a portion of pastry and dilute the thick gravy with some hot, strong beef stock.