Steak And Kidney Pie
|Flour||3 1⁄4 Cup (52 tbs)|
|Shortening||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Ice water||1 Cup (16 tbs)|
|Kidney||1⁄2 Pound (Veal Or Beef)|
|Round steak/Stewing beef / shoulder steak||1 1⁄2 Pound|
|Drained mushrooms||1 Can (10 oz)|
Cube beef and cut up kidney - remove fat and gristle.
Add salt and pepper and cook until tender (about 1 hour) on top of stove.
Remove meat and kidney from gravy and place in deep pie dish or casserole - placing egg cup or china steamer in center.
Pour on gravy - if too much gravy it can be stored in frig for several days and used to pep up a can of soup, or other gravies.
Cut a strip of pastry and place on dampened edge of pie dish.
Cover with pastry, leaving hole in center, and crinkle edges with fork.
Bake in hot (400°) oven until pastry is cooked and golden brown.