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Steak and Kidney Pie

1.5 cups all purpose flour
.5 tsp salt
.5 cup butter
1 egg, slightly beaten
4 to 5 tablespoons milk

In a large bowl combine flour and salt. With a pastry blender or
two knives, cut in the butter into the flour mixture until it
resembles fine crumbs. Add egg and milk. Mix with a fork until
the dough holds together in a ball. Wrap and chill.

1 pound lamb kidneys
1/3 cup flour
1.5 tsp. salt
.5 tsp. pepper
1/4 tsp EACH of thyme, oregano, marjoram, sage, dry rosemary and basil
1.5 pounds top sirloin, cut in i inch cubes
4 tbsp. butter
1 medium onion, chopped
1 pound mushrooms, sliced
1 large potato, peeled and diced
1/4 cup dry red wine
1 egg, beaten

Split kidneys, remove membrane and centre gristle. Cut each kidney
into 2 or 3 pieces. Wash in cold water and pat dry. In a small
bowl combine flour, herbs, salt and pepper. Place the meat and
kidneys in the mixture a few pieces at a time and roll to coat.
Shake off excess and set aside.

In a wide frying pan over medium heat melt the butter. Add onion,
potato and mushrooms and cook until the onion is soft. Arrange
half of the meat and kidneys in a baking dish. Cover with half
the vegetables. Add remaining meat and kidneys and cover with the
remaining vegetables. Pour wine evenly over top. On a floured
board roll pastry to fit the baking dish. Place pastry over dish
and allow a bit to drape over the side.

Press firmly in place. Flute the edges and prick the pastry top
with a few holes. Brush with the beaten egg. (At this point you
can cover and refrigerate until the next day). Bake uncovered in
a 350 degree oven for 60 minutes - about 70 minutes if refrigerated.

Serves 4 hungry people.


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