English Beef Steak And Kidney Pie
|Lamb kidneys||3⁄4 Pound (6 Medium Sized)|
|Round steak||1 Pound, in 1/2-inch cubes|
|Onion||1 Medium, sliced|
|Water||2 Cup (32 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Sifted enriched flour||1 Cup (16 tbs)|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Cold water||4 Tablespoon|
Remove membrane of kidneys; cut in 1/2-inch pieces, removing excess fat and tubules.
Roll cubed kidney and steak in flour; brown in hot fat.
Add onion when meat is partially-browned.
Add 2 cups water; cover; cook over low heat till tender, about 30 minutes.
Blend 1/4 cup flour with 1/3 cup cold water; stir into hot mixture.
Add 1 teaspoon salt and the pepper.
Pour into an 8-inch shallow round baking dish.
Make plain pastry of remaining ingredients.
Roll in circle 1/2 inch larger than casserole.
Place over hot meat mixture; cut design in center so steam can escape.
Turn under edge of pastry; flute.
Bake pie in very hot oven (450°) 20 minutes or till crust is golden.