STEAK AND KIDNEY PIE
This savory pie is a traditional way of preparing meat from parts of the animal that are not suitable for roasting. By cooking the meat into a dish that is hermetically sealed with pastry, it can also be easily transported. Serves 4.
Pastry for 9-inch double pie crust
1 pound lean stewing beef, trimmed and cubed
1 pound ox kidney, cored and chopped
2 tablespoons salt and freshly ground pepper
2 tablespoons butter
1 tablespoons oil
1 large onion, chopped
1 cup beef stock
Milk for brushing
- Heat oil and butter together in pan.
- Toss the steak and kidney in seasoned flour, then fry in hot butter and oil until well browned. Put mixture on a plate.
- Add onion to remaining butter in the pan and fry gently until slightly gold.
- Add meat back to pan and pour in beefstock, slowly bringing to a boil.
- Lower heat, cover and simmer for 1 to 2 hours, stirring occasionally until meat is tender.
- Remove from heat; leave the mixture to stand until it is completely cold.
- Roll out half of the pastry on a floured surface, then use it to cover a lightly greased 9-inch pie plate. Trim away excess pastry. Roll out remaining pastry to make a lid.
?8. Pile on the cold meat with sufficient gravy in middle and moisten the edges of the pastry with water.
- Cover with the pastry lid, pushing edges together to seal, and flake by cutting with the back of a knife.
- Flute then stand pie on a baking sheet. Brush with milk and bake in oven for 25 to 30 minutes, or until golden brown.