Variety Meats: Steak Kidney Pie 05 by Recipe Cottage

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	Steak Kidney Pie 05

		Steak and Kidney Pie Yield: 4 servings 200 g plain flour 700 g braising steak, cubed 175 g ox kidney, cored and chopped 110 g butter 1-2 cloves garlic, crushed 1 large onion, chopped 110 g mushrooms 150 ml beef stock 150 ml brown ale 1 bay leaf 1 sprig fresh thyme, chopped 1 tablespoon Worcestershire sauce 1 tablespoon tomato puree milk, to glaze Take 25g (1 oz) of the flour and toss the steak and kidney pieces in it, shaking off any excess. Melt 25g (1 oz) of the butter in a large saucepan and lightly fry the garlic, onion and mushrooms for 3 minutes. Add the steak, kidney and remaining coating flour and cook for 5 minutes until lightly browned. Gradually stir in the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato puree. Cover and simmer gently for about 1=1/2 hours. Spoon the mixture into a 1.7 litre (3 pint) pie dish. Preheat oven to 200 C / 400 F / Gas 6. Put the remaining flour in a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs. Add 4 tablespoons of cold water and mix to form a dough. Roll out on a lightly floured work surface to 5 cm (2 inch) wider than the pie dish. Cut a 2.5 cm (1 inch) wide strip from the outer edge and place on the dampened rim of the dish. Brush the strip with water. Cover with the pastry lid, press lightly to seal the edges. Trim off excess pastry, knot the edges back to seal and crimp. Garnish with pastry leaves, brush with milk and bake for 30-45 minutes.