Steak Kidney And Aubergine Pie
|Lean chuck steak||450 Gram|
|Dripping||30 Milliliter (2 Spoons, 15 Milliliter Each)|
|Onion||1 , peeled and chopped|
|Beef stock||300 Milliliter|
|Freshly ground black pepper||To Taste|
|Tomatoes||2 Large, peeled and sliced|
|Aubergine||1 Medium, washed and cut into cubes|
|Mushrooms||100 Gram, cleaned and trimmed|
|Puff pastry||225 Gram|
|Beaten egg||1⁄2 Cup (8 tbs) (To Glaze)|
Trim the beef and cut into 2-5 cm (1 in) cubes.
Trim the kidney and cut into small pieces.
Fry beef and kidney pieces in melted dripping until browned and well sealed.
Transfer to an ovenproof casserole.
Fry the onion in the same fat until well browned then stir in the flour and cook for 1 minute.
Gradually add the stock and bring to the boil for 2 minutes.
Season well, add the tomatoes and pour into the casserole.
Cover and cook in a moderate oven for 1 hour.
Add the aubergine and mushrooms and continue for a further 1/2 hour or until tender.
Pour into a pie dish with a funnel in the centre and cool.
Raise oven temperature to very hot.
Roll out the pastry, cut a 2-5 cm (1 in) strip and place on the dampened rim of the pie dish.
Brush this strip with water then place on the' pastry lid.
Decorate with pastry trimmings, brush with egg and cook in the oven for about 30 minutes, until well risen and golden brown.