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| Yes,
I know some of you just curl up your toes at the very idea of
kidney (you don't know you're born!), but this can also be made
as a steak and mushroom pie. Just replace the kidney with beef
and add 2 oz of mushrooms. |
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| 1
lb stewing steak |
|
8
oz puff pastry |
| 3-4
oz beef kidney |
|
1
large onion, sliced |
| beef
stock |
|
Seasoned
flour |
| Egg
to glaze |
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 Cut
the meat and kidney into small pieces and dip into the seasoned
flour (that's flour with salt, pepper and a little thyme in
it). Put the sliced onion in the bottom of a deep pie dish (about
3 inches), add the meat and kidney and half fill the dish with
stock.
Layer strips of pastry around the edge of the dish (you'll have
to moisten each layer in order for the next one to stick), then
cover the dish with the pastry lid. Decorate and make a hole
in the centre for the steam to escape.
Glaze with beaten egg, and bake in a 450° oven for about
25 to 30 minutes until the pastry is well-risen and brown. Cover
the pie with a double-layer of greaseproof paper to prevent
further browning, lower the temperature to 400° and continue
baking for another 1-1/2 hours. Fill up with hot stock before
serving.
Serve with hearty vegetables. |
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