to serve four
1 lb Short crust pastry dough. See page 228 for recipes.
1 lb / 450g stewing steak
6 oz / 175g ox kidney
2 oz / 50g peaflour or gram flour
4 oz / 100g onion, chopped
½ pint / 300ml water
salt to taste
fresh ground black pepper to taste
Prepare 1 lb short crust pastry. See page 228. Keep one third for the top.
Roll out the remainder and use it to line the 1½ pint pie dish.
Cook the empty pastry shell in the pie dish for 15 to 20 minutes or until brown in a preheated oven
at gas mark 7 425°F 220°C
Cut the steak and the kidney into bite sized chunks and roll them in the flour. Fry them in a little oil together with the chopped onion, then add the water and simmer gently until the meat is tender. About one hour.
Place the hot cooked meat and onion in the pastry lined dish.
Roll out the remaining pastry to fit the top of the dish
Brush the edge of the dish with water and place the pastry over the dish and press down to seal the edges.
gas mark 6 400°F 200°C
Bake for 20 minutes or until the pastry on top is cooked.