Easy Steak And Kidney Pie
|Round steak||1 1⁄2 Pound, trimmed of all fat and cut into 1-inch cubes (700 Gram)|
|Kidney||1⁄2 Pound, cut into 1-inch cubes (225 Gram)|
|Seasoned flour||1 Tablespoon|
|Onions||2 Medium, chopped|
|Mushrooms||1⁄2 Pound, quartered (225 Gram)|
|Beef stock||250 Milliliter (1 Cup)|
|Flaky pastry||1 (English)|
|Egg||1 , beaten|
Roll the meat in the seasoned flour, coating it well.
Melt the drippings in a saute pan.
Add the meat, a few pieces at a time and fry quickly until browned all over.
Transfer the meat as it browns to a saucepan.
Add the onions to the sautd pan, fry until lightly browned and add to the meat.
Fry the mushrooms for 2 to 3 minutes and put them in the saucepan.
Put in the bouquet garni.
Pour the stock into the saute pan and bring to a boil, stirring and scraping the bottom of the pan.
Season to taste and pour the stock over the meat and vegetables.
Cover the pan and simmer over very low heat for 1 1/2 hours or until the meat is tender.
Discard the bouquet garni.
Preheat the oven to 375°F (100°C).
Using a slotted spoon, transfer the meat and vegetables to a deep pie pan.
If the cooking liquid is too thin, thicken it by boiling it down or by adding a little beurre manie, or a spoonful of flour mixed in cold water.
Pour the boiling liquid into the pie pan.
Roll out the pastry dough to make a lid.
Dampen the edges of the pie pan and put the dough on top.
Trim and press down to seal.
Flute the edges.
Use the trimmings to make flowers and leaves and decorate the top of the pie.
Make a hole in the center for the steam to escape and brush all over with the egg.
Bake for 40 minutes or until the top is puffed up and golden.