Home Style Steak and Kidney Pie takes a little extra time to make but the feeling of having a home cooked family pie on the table in the evening makes even the simplest cook feel good.
Method
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For the filling, put the flour, salt and pepper in a zip lock bag.
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Put the beef and kidney pieces in to the bag with the seasoned flour and toss until covered.
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Heat the oil in a heavy-based pan and brown the beef and kidney.
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Add the onion, stock, bay leaf, herbs and tomato paste.
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Bring to the boil, stirring, then simmer, partly covered, for 45-60 minutes, until the beef is tender, stirring occasionally.
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Stir in the mushrooms and parsley and simmer for a further 5 minutes.
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Season to taste, leave to cool completely.
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Place the flour in a food processor, add the butter and mix for 30-60 seconds until the mixture resembles fine bread crumbs.
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Gradually add enough chilled water to mix to a dough which leaves the sides of the processor.
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Shape the dough into a ball on a lightly floured surface.
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Wrap in Cling Wrap and chill for 30 minutes.
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Spoon the steak and kidney mixture into a 1 litre pie dish.
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Preheat the oven to 220 degrees.
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On a lightly floured surface, roll out the pastry large enough to cover the pie dish.
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Cut out a 1 cm strip from the outer edge.
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Brush the rim of the pie dish with cold water and press the pasty strip on the rim with your fingertips.
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Roll the remaining pastry a little larger and use to cover the pie.
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Seal and crimp the edge.
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Cut a pattern on the top of the pastry with a sharp knife.
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Brush with beaten egg.
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Bake for 40 minutes, until crisp and golden.
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Serve with green vegetables and potatoes.
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Rich Steak and Kidney Pie is suitable for freezing up to three months.
