Serves 4-6
1 onion
11/2 lb (700g) lean braising steak
8 oz (225g) ox kidney
seasoned flour
pinch of dried mixed herbs
salt and freshly milled pepper
1/4 pint (150m1) beef stock or red wine
puff pastry, made using 8 oz (225g)
strong white flour or
1 X 13 oz (370g) packet frozen puff pastry, thawed
beaten egg, for glazing
Peel and finely chop the onion. Trim and cut the steak in bite-sized pieces. Snip out the core, remove the thin membrane and cut kidney in bite-sized pieces. Roll steak and kidney in seasoned flour. In a 11/2 pint (900m1) pie dish, arrange the steak with kidney in layers sprinkled with the onion, herbs and seasoning. Mound meat in the centre and add the stock or red wine.
On a floured work surface, roll out pastry at least 1 inch (2.5cm) larger than the rim of the pie dish, and cut out the pie lid. Grease pie dish rim and place pastry trimmings on the dish. Cut a small cross in the centre of the pastry lid and turn pastry under to make a hole. Brush pastry rim with water and cover the pie with the lid. Trim the edges, knock up and flute. Cut pastry leaves from trimmings to decorate. Glaze the pie with beaten egg, place on decorations and glaze the decorations.
Cook above centre in an oven heated to 425°F (220°C) or Gas no. 7 for 30 minutes. Then lower oven temperature to 350°F (180°C) or Gas no. 4 and cook for a further 11/2 hours. When pastry is a deep golden colour, wrap pie crust with a double thickness of wetted greaseproof paper, wet side out, to prevent over-browning.