Variety Meats: Steak Kidney Pie 06 by Recipe Cottage

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	Steak Kidney Pie 06

		Steak and Kidney Pie Serves 6 1 lb good steak, trimmed of fat, cubed 4 oz ox kidney, chopped and cleaned 1 large onion, peeled and chopped flour Worcestershire sauce (optional) mixed dried herbs flaky or puff pastry Marinate steak in some red wine, a bay leaf, some black pepper overnight, this is optional. Take the marinated steak, drain and reserve the marinade, coat steak and kidney in flour. Heat some lard (or oil) in a large pan, add the onion and fry gently until soft. Add the meat and fry until sealed (the flour will be a brownish colour) Add the marinade to the pan and stir, the sauce will thicken. Add some water (and/or wine) if it gets too dry. You should have a nice gravy consistency. Cover and simmer gently, adding more liquid if necessary. When cooked (a nice stew), turn off the heat and let the lot cool down. Preheat your oven to around 200 degrees cup Make or thaw your pastry. Pour the cooled stew into a dish, cover with the pastry (if using puff, tap the sides of the pastry when you have trimmed it to 'open' the layers). Make sure to leave a little overhang as the pastry will shrink a little, and cut some slits in the top to let the steam escape. Brush with milk or beaten egg (gives a nice glaze). Bake for about 35 minutes - the pastry will be nice and brown. Serve with mashed potatoes and green beans.