Steak and Kidney Pie

Method:

Prepare the kidneys by peeling the fine membrane off them and slice in half to expose the tough white core inside.  Remove this core by snipping round it with kitchen scissors.  Dice the kidneys.  Place the flour in a large mixing bowl and season with salt and plenty of black pepper.  Add the steak and kidney and toss it well to coat it all in the flour.

In a large, heavy bottomed casserole dish heat the oil and add the meat and kidneys in batches and brown on all sides and set them to ones side. Turn down the heat, add the butter, onions and garlic and saute until softened,  then add the thyme and mushrooms and sauté for 2 minutes, add any leftover flour, cook for a further minute, pour in the stock and Worcestershire sauce, return the meat and kidneys to the dish and bring to the boil.  Cover the casserole and put in the middle of the oven for 1 ½ hours until the meat is tender.  Transfer the meat and gravy into the pie dish and leave to cool.  Turn the oven up.

Roll out the pastry till it is about 3mm in thickness and roughly the same shape as the pie dish only larger.  Cut a 2cm wide ribbon from it and place this strip of pastry around the rim of the pie dish, pressing it down.  Brush the rim of pastry with water. Cut the rest of the pastry out about 2.5 cm bigger than the top of the pie dish.  Sit a pie funnel in the centre of the filling to support the pastry and stop it from sinking into the filling.   Roll the pastry lid on to the rolling pin and place it over the top of the filling.  Trim off any excess pastry and press the edges with a fork to seal it firmly.  Brush the top of the pie with beaten egg and make a hole in the centre over the funnel.  Bake for 30-35 minutes until the pastry becomes golden and crisp.