Home Style Steak and Kidney Pie

Directions

• For the filling, put the flour, salt and pepper in a zip lock bag.
• Put the beef and kidney pieces in to the bag with the seasoned flour and toss until covered.
• Heat the oil in a heavy-based pan and brown the beef and kidney.
• Add the onion, stock, bay leaf, herbs and tomato paste.
• Bring to the boil, stirring, then simmer, partly covered, for 45-60 minutes, until the beef is tender, stirring occasionally.
• Stir in the mushrooms and parsley and simmer for a further 5 minutes.
• Season to taste, leave to cool completely.
• Place the flour in a food processor, add the butter and mix for 30-60 seconds until the mixture resembles fine bread crumbs.
• Gradually add enough chilled water to mix to a dough which leaves the sides of the processor.
• Shape the dough into a ball on a lightly floured surface.
• Wrap in Cling Wrap and chill for 30 minutes.
• Spoon the steak and kidney mixture into a 1 litre pie dish.
• Preheat the oven to 220 degrees.
• On a lightly floured surface, roll out the pastry large enough to cover the pie dish.
• Cut out a 1 cm strip from the outer edge.
• Brush the rim of the pie dish with cold water and press the pasty strip on the rim with your fingertips.
• Roll the remaining pastry a little larger and use to cover the pie.
• Seal and crimp the edge.
• Cut a pattern on the top of the pastry with a sharp knife.
• Brush with beaten egg.
• Bake for 40 minutes, until crisp and golden.
• Serve with green vegetables and potatoes.