Steak and Kidney Pie
Ingredients
- beef kidney
- 1 kg chuck steak
- 2 onions
- salt,pepper
- 2 cups water
- 3 beef stock cubes
- 1/3 cup flour
- 1/3 cup water extra
- 1 tsp soy sauce
- 500 g packaged puff pastry
- 1 egg-yolk
Instructions
- Core and dice kidney, cut steak into 2.5 cm (1 in) cubes. Place in saucepan with peeled and chopped onions, salt, pepper, water and crumbled stock cubes. Bring to boil, reduce heat, simmer, covered, 1 to 1 1/2 hours, or until meat is tender. Blend flour with extra water; add to saucepan, stir until sauce boils and thickens; spoon into pie dish; add soy sauce; cool.
- Roll out pastry just larger than pie dish. Cut thin strips from ends and fit around moistened edge of dish. Brush pastry rim with water and place remaining pastry on top. Press edges together, trim off excess pastry, using sharp knife. Make two slits in top of pie to allow steam to escape; glaze with lightly- beaten egg-yolk. Bake in hot oven (250-260 degrees) 20 to 25 minutes.