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Steak and Kidney Pie
1 kg chuck steaks, cubed
4 lambs kidneys
3 tablespoons oil
3 onions, finely chopped
2 tablespoons flour
1 1/2 cups beef stock (I use Campbell's)
1/2 teaspoon salt
black pepper, freshly ground
1 tablespoon Worcestershire sauce
1 bay leaf
1 egg yolk
1 tablespoon milk
1 pastry crust, to cover a deep 25cm pie dish either short or flaky (I buy frozen)
Trim the beef to remove all the fat. Skin and remove the core from the kidneys and chop into small pieces.
Brown the beef and kidneys in hot oil.
Add the onions and cook 5 minutes.
Stir in the flour and add the stock gradually.
Season with salt and pepper.
Add sauce and bay leaf.
Transfer to a saucepan, cover and simmer 1 1/2 hours until b eef is tender.
Transfer to the pie dish.
Top steak and kidney with the pastry.
Cut a design deeply into the pastry to allow the steam to escape. Brush with egg yolk and milk glaze. Bake at 180 C for 35 minutes until the beef is hot and the pastry is golden brown.
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