Steak and Kidney Pie

Ingredients:

25g/1oz Plain Flour
Salt and Black Pepper
675g/1 1/2lb Braising Steak, cut into
2.5cm/1 inch cubes
175g/6oz Ox Kidney, cored and cubed
25g/1oz Butter
1 Garlic Clove, crushed
1 large Onion, chopped
150ml/5fl.oz. Beef Stock
150ml/5fl.oz. Brown Ale
1 Bay Leaf
1/2 teasp Dried Thyme
1 tbsp Worcestershire Sauce
1 tbsp Tomato Purée
250g/9oz Shortcrust Pastry
Beaten Egg to glaze

Preparation:

1. Season the flour with salt and pepper and use to coat the steak and kidney on the meats and shake well. Shake off any excess flour but reserve as this extra flour will be added to the dish for thickening.

2. Melt the butter in a large saucepan, add the onions and garlic and sauté for 3 minutes, stirring from time to time.

3. Raise the heat, add the steak and kidney and seal on all sides, then sprinkle the reserved flour over the meat and cook for a further 2-3 minutes, turning frequently.

4. Gradually add the stock, ale, bay leaf, thyme, Worcestershire sauce and tomato purée, mix well, bring to the boil then reduce the heat to a bare simmer and cook for 1-1/2 to 2 hours.

5. Preheat the oven to 200C, 400F, Gas mark 6.

6. Transfer the cooked meat to a 1.7L/3 pint pie dish.

7. On a lightly floured surface, roll the pastry out to 5cm/2 inches larger than the the dish and cut a 1cm/1/2-inch strip from the perimeter of the circle. Dampen the edges (lip) of the pie dish and place the strip around the lip.

8. Cover the pie with the remaining rolled out pastry, pressing the edges of the lid and the pastry lined lip firmly together. Trim the edges and knock back.

9. Use any excess pastry trimmings to make pastry leaves and decorate the top, then brush with beaten egg to glaze.

10. Bake in the oven for 35-45 minutes. Serve immediately.