Steak and Kidney Pie

900g (2lb) Steak
1 Beef Kidney
350g (12oz) Shortcrust Pastry
450ml (¾ pint) Beef Stock or Water
2 Onion
4 tbsp Suet
2 tbsp Butter
2 tbsp Flour
2 tbsp Parsley
1½ tbsp Worcester Sauce
½ tsp Salt
½ tsp Pepper

Wash the kidney, remove membranes and trim, cut kidney in 1" cubes.
Cube the steak into 1" cubes.
Melt the suet in a heavy pan.
Add the chopped onions and cook, stirring often, until lightly golden.
Add the steak and kidneys and fry until browned on all sides.
Add stock or water, Worcester sauce, salt, and pepper bring to the boil.
Cover and cook over a low heat for 1½ hours, or until the steak is tender.
Preheat the oven to 200°C; 400°F: Gas 6
Blend the butter with the flour to make paste.
Drop small pellets of this paste into the sauce and stir to thicken it.
Place in a deep pie dish and sprinkle with parsley.
Cover with pastry, making a hole in the top to allow steam to escape, brush with a little beaten egg or milk to glaze.
Bake about 30 minutes, or until well browned.

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Steak and Kidney Pie

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