750 g Lean braising steak; cubed
-(1 1/2lb)
125 g Ox kidney; chopped (4oz)
25 g Seasoned plain flour; (1oz)
1 tb Olive or sunflower oil
2 Garlic cloves; crushed
-(optional)
1 lg Onion; chopped
125 g Mushrooms; sliced (4oz)
250 ml Beef stock; (8floz)
1 Bay leaf
A sprig of fresh thyme
1 tb Tomato puree
A few drops of
-Worcestershire sauce
150 g Puff pastry; preferably
; wholemeal, thawed
; if frozen (5oz)
Salt and pepper
A little beaten egg; to
-glaze
Place the flour in a polythene bag to make seasoning the meat easier.
Toss the steak and kidney in the seasoned flour.
Heat the oil in a large pan, add the garlic, if using, onion and mushrooms
and cook gently for 4-5 minutes.
Add the steak and kidney and continue cooking for a further 5 minutes,
stirring occasionally. Gradually stir in the stock, bay leaf, thyme, tomato
puree and Worcestershire sauce. Cover and simmer for 1 hour or until
tender.
Place the cooked meat mixture in a 1 litre (1 3/4 pint) pie dish, remove
the bay leaf and set aside to cool. Preheat the oven to Gas Mark 6/200
C/400 F.
Roll out the pastry on a floured surface and cut a round for the lid. Brush
round the rim of the pie dish with water and line with the pastry
trimmings, pressing down gently.
Brush the lining with water. Lift the pastry lid on the rolling pin and
place over the pie dish, pressing down gently all around the rim of the
dish. Trim off the surplus pastry and flute the edges. Decorate with any
trimmings if wished.
Brush the pastry lid with a little beaten egg and make a hole in the centre
for the steam to escape. Bake in the oven for 30-40 minutes, or until
golden.
Yields
4 servings