Steak And Kidney
|Whole wheat flaky pastry||1|
|Stewing beef||2 Pound|
|Leeks||2 , chopped|
|Potatoes||1 Pound, peeled and cubed|
|Whole wheat flour/Rye flour||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Egg yolk||1 , beaten with 1 teaspoon water|
Make pastry dough and set aside.
In a Dutch oven, brown beef and leeks in some of the oil.
Add enough water to cover and cook, covered, until beef is tender (about 1 to 2 hours).
Add potatoes for last 30 minutes of cooking.
Using kitchen shears, snip out fatty center of kidney.
Cut kidney into 1/2 inch cubes, wash in water, and then combine with vinegar in a 1-quart bowl.
Set aside 10 to 15 minutes.
Drain on paper towels.
Lightly saute kidney in remaining oil, just until it is no longer pink.
Add to the cooked beef and potatoes.
Dissolve flour in water a little at a time and stir into stew.
Simmer until thickened.
Stir in ginger and allspice and turn into an ovenproof casserole.
Preheat oven to 400Â°F.
Roll out pastry dough 1/4 inch thick between sheets of wax paper.
Wet rim of casserole and lay pastry on top, pressing it down over the rim all around to seal it.
With a knife, slit the pastry in several places to allow steam to escape.
Glaze top crust with egg yolk and water mixture, if desired.
Bake 30 minutes at 400Â°F, lower heat to 350Â°F, and continue to bake 30 minutes longer, or until crust is brown.