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This savory pie is a traditional way of preparing meat from parts of the animal that are not suitable for roasting. By cooking the meat into a dish that is hermetically sealed with pastry, it can also be easily transported.
Serves 4. |
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 Pastry for 9-inch double pie crust
1 pound lean stewing beef, trimmed and cubed
1 pound ox kidney, cored and chopped
2 tablespoons salt and freshly ground pepper
2 tablespoons butter
1 tablespoons oil
1 large onion, chopped
1 cup beef stock
Milk for brushing |
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1. |
Heat oil and butter together in pan. |
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2. |
Toss the steak and kidney in seasoned flour, then fry in hot butter and oil until well browned. Put mixture on a plate. |
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3. |
Add onion to remaining butter in the pan and fry gently until slightly gold. |
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4. |
Add meat back to pan and pour in beefstock, slowly bringing to a boil. |
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5. |
Lower heat, cover and simmer for 1 to 2 hours, stirring occasionally until meat is tender. |
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6. |
Remove from heat; leave the mixture to stand until it is completely cold. |
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7. |
Roll out half of the pastry on a floured surface, then use it to cover a lightly greased 9-inch pie plate. Trim away excess pastry. Roll out remaining pastry to make a lid. |
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8. |
Pile on the cold meat with sufficient gravy in middle and moisten the edges of the pastry with water. |
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9. |
Cover with the pastry lid, pushing edges together to seal, and flake by cutting with the back of a knife. |
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10. |
Flute then stand pie on a baking sheet. Brush with milk and bake in oven for 25 to 30 minutes, or until golden brown. |
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Syllabub |
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