Variety Meats: Steak Kidney Pie 04 by Recipe Cottage

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	Steak Kidney Pie 04

		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.