Beefsteak and Kidney Pie

This needs very good brown stock, and I’d reduce the temperature to 150ºC.

INGREDIENTS

1lb round steak, 1/4 lb beef kidney, 2 ozs. carrot (cut in slices), 2 ozs. onion (chopped), 1 tomato (cut in slices), Stock, 1 tablespoonful seasoned flour, 1 teaspoonful chopped parsley, To glaze: Beaten egg, To garnish: Parsley 1. Skin and remove core from kidney, cutting it into pieces. Soak in water for about 20 minutes. 2. Remove surplus fat from the meat and cut into pieces. 3. Toss the meat and kidney in seasoned flour. Arrange in a pie dish (one-pint size), and distribute the vegetables evenly throughout. Three-quarters fill the pie dish with stock. 4. Roll out the pastry a little larger than pie-dish. Cut off strip 1/2 inch wide. 5. Brush edge of pie dish with cold water and place the strip of pastry on it, cut edge outwards. Brush over with cold water. 6 Cover the pie with the pastry, and press the edges well together. Trim the edge with a sharp knife, flake and decorate. 7. Brush over the pie with beaten egg. 8. Roll the remaining pastry into a strip 1 inch wide. Cut into four diamonds and mark each with a knife to resemble a leaf. 9. Make a hole in the centre of the pie and arrange the leaves neatly around the hole. Brush them with beaten egg. 10. Place the pie on a tin and bake in a hot oven (220ºC) for 10 minutes. Cover with a sheet of greased paper. Reduce the heat to a very moderate temperature (170ºC) and cook for 1 1/2 - 2 hrs.