Steak & Kidney Pie

Ingredients

• Pastry for 9-inch double pie crust
• 1 lb. lean stewing beef trimmed and cubed
• 1 lb. 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

Instructions

1. 1
   Heat oil and butter together in pan.
2. 2
   Toss the steak and kidney in seasoned flour, then fry in hot butter and oil until well browned. Put mixture on a plate.
3. 3
   Add onion to remaining butter in the pan and fry gently until slightly gold.
4. 4
   Add meat back to pan and pour in beefstock, slowly bringing to a boil.
5. 5
   Lower heat, cover and simmer for 1 to 2 hours, stirring occasionally until meat is tender.
6. 6
   Remove from heat; leave the mixture to stand until it is completely cold.
7. 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.
8. 8
   Pile on the cold meat with sufficient gravy in middle and moisten the edges of the pastry with water.
9. 9
   Cover with the pastry lid, pushing edges together to seal, and flake by cutting with the back of a knife.
10. 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.