Steak and Kidney Pie

225g (8oz) Short Crust Pastry
Beaten Egg (to glaze)

For the Filling
700g (1½) lean Stewing Steak (cubed)
175g (6oz) Lamb Kidneys
500ml (18 fl oz) Beef Stock
3 tablespoons Plain Flour
2 tablespoons Vegetable Oil
1 tablespoon Worcestershire Sauce
1 teaspoon Dried Mixed Herbs
2 Bay Leafs
Salt and Black Pepper

(1) Put the flour on a plate and season. Toss the steak in the flour to coat. Halve the kidneys and remove the outer membrane. Using kitchen scissors, cut out and discard the white core and tubes. Chop roughly. Heat the oil in a large pan. Add the steak and the kidneys, and cook until browned.

(2) Pour the stock into the pan and add the dried herbs, Worcestershire sauce and Bay leafs. Bring to the boil, then reduce the heat and simmer partially covered for 45 minutes or until the meat is tender. Spoon into a 1.2 litre (2 pint) pie dish. Meanwhile, preheat the oven to 200°C / 400°F / Gas Mark 6.

(3) Roll out the pastry on a floured surface to 5cm (2in) larger than the pie dish. Cut a 1cm (½in) wide strip from around the edge (this gives a thicker edge but can be omitted if you want). Brush the dish rim with water and stick on the pastry strip. Brush the strip with water and lay the pastry lid on top. Press the edges to seal, then trim off any excess.

(4) Re-roll the pastry trimmings and stamp out stars, or anything you fancy. Brush the pie with egg and arrange the shapes on top. Brush with egg, and bake the pie for 30 minutes or until golden brown.

If you don't like kidneys, substitute them for mushrooms. This also makes a nice change.

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