steak and kidney pie

Filling:
1kg piece chuck steak or other stewing beef
350g ox kidney
3 tbsp plain flour
salt and freshly ground black pepper
6 tbsp oil
225g onion peeled and chopped
600ml beef stock preferably home made
150ml red wine
1 tbsp prepared english mustard
4 tbsp chopped fresh parsley
125g button mushrooms

Shortcrust pastry:
350g plain white flour
pinch of salt
225g butter diced
2 egg yolks
3 tbsp water
beaten egg to glaze

Cut the beef and kidney into 25mm pieces. Season the flour with salt and pepper. Toss the beef in the flour to coat.
Heat 3 tbsp of the oil in a flameproof casserole on the boiling plateand quickly brown the meat in batches on all sides adding more oil to the pan as necessary.
Return all the beef with any remaining flour to the casserole.
Add the onion kidney stock wine and mustard.
Bring to simmering point and cover the casserole.

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Cook on the grid shelf on the floor of the roasting ovenfor 1 hour then transfer to the middle of the simmering ovenand cook for a further 1 1/2 hours.
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Cook on the grid shelf on the floor of the baking ovenfor 1 1 /2 to 2 hours.
Meanwhile make the pastry.
Sift the flour and salt into a large mixing bowl.
Rub in the butter until the mixture resembles breadcrumbs.
Beat the egg yolks with 3 tbsp water.
Add to the dry ingredients mixing with a roundbladed knife.
Knead lightly until smooth then wrap the pastry in cling film and chill in the refrigerator for 30 minutes to 1 hour.
When the meat is tender stir in the chopped parsley and check the seasoning then allow to cool.
Thickly roll out threequarters of the pastry to a round 380m in diameter.
Lift into a 200mm springrelease cake tin and press down onto the base of the tin and up the sides allowing excess pastry to overhang.
Strain the juices from the cooked meat and reserve.
Layer the meat and the uncooked mushrooms in the pastry case and pour over 150ml meat juice.
Roll out the rest of the pastry to make a lid. Carefully position the lid and trim off excess pastry.
Pinch the pastry edges together to seal well.
lightly knead the pastry trimmings and re roll to a thickness of about 5mm.
Cut into leaf shapes using the back of the knife to mark veins.
Arrange the leaves on top of the pie.
Make a small hole in the centre of the pie to allow steam to escape.
Add a pinch of salt to the beaten egg and brush over pie.
Chill in the refrigerator for 30 minutes.
Reglaze the pie; stand it in the large roasting tin and bake on the grid shelf on the floor of the roasting ovenfor about 1 hour positioning the cold plain shelf on the second set of runners for the last 20 to 30 minutes to avoid over browning.
Leave for 10 minutes then carefully remove the tin side.
Leave the pie on the tin base and place in an edged dish.
Serve with the hot meat juices.

This old fashioned deepcrust pie has a deliciously rich filling encased in a buttery shortcrust pastry. For best results make sure you buy goodquality meat by the piece rather than readychopped.
Serves 8


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