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LOCATION: Recipes >> Variety Meats >> Steak Kidney Pie 01

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Australian Meat Pie

1 oz kidney (optional)
juice of 1/2 lemon
3 bacon rashers, chopped
2 onions, peeled and sliced
1.5-2 kg. (3-4 lb) chuck steak, trimmed and chopped into small cubes
2 cups water
1/2 teaspoon black pepper
1/2-1 level teaspoon salt
few sprigs of fresh thyme or
1/2 level teaspoon dried thyme
1 stick celery, finely chopped
3 tablespoons plain flour
1 recipe shortcrust pastry

Soak the kidney in a little water with lemon juice for 1/2 hour to
remove any strong flavour. Fry chopped bacon in a large heavy
based saucepan, and when the fat starts to sizzle, add the onion.
Fry over a low heat until the onion is soft. Add the chopped steak
and finely chopped kidney. Pour in water and season with salt,
pepper and thyme. Cover and simmer gently for about 1 1/2 hours.

Smooth out the flour with a little extra cold water, then stir this
into the meat. Stire over the heat until thick. Pour into a deep
pie dish of 2 litre (8 cups) capacity. If you own a pie funnel,
place in the centre of the meat (you could substitute an upturned
egg cup). Roll out the pastry, cut a few strips for a collar.
Place these on the wet rim of the pie dish and brush with milk or
beaten egg. Lift remaining pastry onto a rolling pin and place on
top of the pie. Trim edges with a knife. Press edges together
with a fork to seal. Make a few steam holes. Glaze with beaten
egg or milk and bake in a hot oven for 30-40 minutes.

Shortcrust pastry

3/4 cup plain flour
3/4 cup self-rising flour
pinch of salt
100g (3 1/2 oz) butter
3 tablespoons cold water
1 teaspoon lemon juice

Place flours and salt into a mixing bowl, rub in butter with
fingertips and mix into a dough with water and lemon juice. Turn
out onto a lightly floured surface and knead lightly with a little
flour. Rest for 20 minute before rolling.


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