Steak and Kidney Pie Iv

classic dish

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 12  ounces  short pastry or 12  ounces puff pastry
• 2  lbs  sirloin or 2  lbs rump steak
• 1  lb  beef kidney
• 2  medium onions, finely chopped
• 1  teaspoon Worcestershire sauce
• 1  tablespoon port wine
• 1  garlic clove, crushed (optional)
• 2  tablespoons butter
• 2  cups  beef stock (I use Campbell's)
• 1⁄2 cup flour
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 1  teaspoon French mustard
•  egg wash

Directions

1. Take the fatty bit out of the kidney and dice. In a large saucepan melt butter and fry the onion and garlic gently for 5 minutes.
2. Mix the flour, salt and pepper together and toss the meat in, coating them thoroughly.
3. Add to the onion and brown over a moderate heat. Add stock, wine, mustard and sauce and bring to the boil.
4. Cover and simmer 40 - 45 minutes.
5. Set aside. Roll out pastry to form lids for individual dishes or one large one. Spoon filling into the dishes and cover with pastry lids.
6. Bake at 190 C for Shortcrust pastry - OR - 220 C for Puff pastry.