Ingredients
8 oz ox kidney
1-1/2 lb braising steak, cut into 2- X 1-inch pieces
2 tablespoons plain flour
salt
freshly ground black pepper
1-1/4 cups beef stock
4 oz small button mushrooms, trimmed
8 oz frozen puff pastry, thawed
a little beaten egg and milk, to glaze
Method
- Wash the kidney, remove any skin, core and cut it into small pieces.
- Put the pieces into a large pudding basin and add the steak. Sprinkle the flour, seasoned generously with salt and pepper, over the meat and turn to coat the meat surfaces. Stir in the stock and cover the basin tightly with foil.
- Stand the basin in a large saucepan filled with enough water to reach half way up the sides of the basin. Cover the pan tightly and simmer for 3 to 3-1/2 hours, stirring once or twice, until the meat is just tender. Replenish the pan with hot water as necessary.
- Remove from the heat and leave until completely cold.
- Adjust the seasoning, add the mushrooms and turn into a 1-litre pie dish.
- Roll out the pastry to make a cover for the pie, about 1/4-inch thick.
- Cut strips from the pastry trimmings and use to cover the wetted rim of the dish. Damp the pastry rim and cover with the pastry top, pressing the edges together. Make a hole in the centre for the steam to escape. Decorate with thin pastry leaves and glaze the surface with egg and milk.
- Bake above the centre of a preheated oven at 220°C (425°F) until the pastry is well risen and golden, about 25-30 minutes.
Makes 5 to 6 servings.
Source: Encyclopedia of Creative Cookery
Today’s Comic
