-
Trim excess fat from steak and
cut into cubes about 2.5cm/1in square. Cut kidneys into cubes discarding any
sinew.
-
Heat oil or dripping in a pan
and fry a few beef cubes at a time until browned all over, putting them in a
casserole as they are done. Repeat with kidneys. Fry onion in the same fat
until they are soft and brown.
-
Stir in the flour and cook for
1 minute gradually add the stock, stirring continuously, bring to the boil
and simmer for 1 minute. Pour over the meat in the casserole, season with
salt and pepper and simmer slowly until the meat is tender (about 2 hours).
Add the parsley.
-
If the sauce is greasy skim
off any fat, if too thin remove the meat and put in a pie dish and boil the
sauce until syrupy. Pour over the meat and allow to go completely cold.
-
Preheat the oven to 200°C/400°F/Gas
mark 6.
-
Roll out the pastry to the
thickness of a £1 coin. Cut a long strip just wider than the rim of the pie
dish, brush rim with water and attach the strip.
-
Brush the strip with water and
lay the sheet of pastry over. Press down firmly. Cut away any excess pastry.
-
Cut a 1cm/½in
hole in the centre of the pie and cover loosely with a leaf shaped piece of
pastry.
-
Decorate the top with more
pastry leaves. Brush all over with egg and place in the refrigerator for 10
minutes.
-
Bake for 30 minutes or until
well risen and golden brown.