Cooking time: 3 1/2 hours
Steak and kidney pie, rich and black under flaky pastry, makes use of one very economical ingredient.
ingredients
serves 6
2 pound chuck steak, trimmed and cubed
1/2 pound beef kidney, prepared and cubed
2 tablespoons flour
salt
freshly ground black pepper
2 teaspoons mixed dried herbs
1/4 cup butter
1 medium-sized onion, thinly sliced
1 1/2 cups stock
1 tablespoon Worcestershire sauce
11 ounce made weight frozen flaky pastry, thawed (pastry for 1 crust pie)
1 small egg, lightly beaten
method
1. In a large mixing bowl, combine the steak, kidney, flour, salt and pepper and dried herbs. Stir to coat the meat with the flour.
2. In a large frying-pan melt half the butter over moderate heat. Fry the onions, stirring, for 5-7 minutes until soft but not brown. Add the remaining butter to the pan.
3. When melted add the meat and cook for 10 minutes stirring frequently. Add the stock, Worcestershire sauce and salt and pepper. Bring to the boil, cover and simmer for 1 1/2 - 2 hours until the meat is tender. Remove from heat and leave to cool.
4. Heat the oven to 230°C (450°F). Transfer the meat to a pie dish.
5. On a floured surface roll out the pastry so that it is 1 inch larger all around than the pie dish. With a knife trim the edges and cut a 1/2 inch strip from around the dough.
6. Damp the edge of the pie dish with water and press the pastry strip to the edge of the pie dish. Brush the pastry strip with water. Using the rolling pin transfer the pastry onto the pie dish. Press to seal and crimp the edges. With a sharp knife make a small hole in the centre of the pie to allow steam to escape.
7. Use the trimmings to make a decoration for the top of the pie brushing underneath with beaten egg. Brush the pie top and decorations with the beaten egg to glaze.
8. Bake the pie for 10 minutes then brush again with egg. Reduce the heat to 180°C (350°F) and bake for a further 20 minutes until the pastry is a deep golden brown.
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