Steak And Kidney Pie With Glazed Flaky Pastry
|Beef kidney||3⁄4 Pound (1 Piece)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Rendered suet fat||2 Tablespoon|
|Chuck steak/Round steak||2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1⁄2 Teaspoon|
|Sliced onions||1 1⁄2 Cup (24 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Beef stock||2 Cup (32 tbs)|
|Crushed dried summer savory||1⁄4 Teaspoon|
|Dry mustard||1⁄4 Teaspoon|
|Freshly ground pepper||1 Teaspoon|
|Flour||1 Tablespoon (For Thickening, Or Use As Required)|
|Pie crust||1 (To Cover)|
|Egg white||1 , lightly beaten|
Split kidney, remove the suet, soak in cold water and 1/2 tsp salt for hour.
Dry kidney, cut into 1/2" pieces.
Render suet over medium heat in a large, thick-bottomed saucepan.
Have butter handy.
Cut steak into 1" cubes.
Combine flour, 1/2 tsp salt, and 1/2 tsp pepper in a paper bag.
Shake the steak, a few pieces at a time, and then the kidney in this seasoned flour.
Brown the steak in 4 lots, remove, and reserve.
Brown the kidney.
Add the butter as needed.
Add onions and mushrooms.
Saute 3-4 minutes or until the onions are barely transparent.
Put the meat back into the pot.
Add the stock, bay leaf, parsley, summer savory, mustard, and 1/4 tsp pepper.
Bring to the boil, stirring well all the time.
Cover, reduce heat, and simmer 1-1 1/2 hours or until the meat is tender.
Stirfrom time to time.
Taste, add salt if necessary.
If the liquid is too thin, thicken with a little flour and water paste.
Remove the bay leaf.
Place in a greased casserole.
Cover with a flaky pastry.
Make a few steam holes and pinch the pastry to the edge of the casserole.
Brush the top with egg white.
Bake at 450 degrees for 10 minutes.
Reduce the heat to 375 degrees and continue baking another 15 minutes or until the pastry is golden brown and the beef and kidney mixture is bubbling hot.