2 tbs vegetable oil
700g feather/blade steak (diced)
200g lambs kidneys (de-veined and diced)
2 medium onions (diced)
850ml beef stock
30g plain flour
1 tsp Worcestershire Sauce
Salt and freshly ground black pepper to taste
300g ready made puff pastry
1 whole egg plus an extra yolk
Pre-heat the oven to 220º C (200º C fan oven).
Heat the oil in a large pan, and brown the meat a few pieces at a time.
Set aside the meat, brown the kidneys in the same pan then add the onions for a further 3-4 minutes.
Return the meat, add the flour, slowly add the stock, mixing well then bring to the boil.
Reduce the heat and simmer, uncovered, for about 90 minnutes adding more liquid if necessary.
Save some of the liquid for a sauce if possible.
Remove from the heat, add the Worcestershire Sauce and seasoning then leave to cool.
Transfer this to a pie dish then roll out the pastry to about 5mm thick.
Beat the egg mixture then brush the edge of the pie dish with it.
Carefully lift the pastry onto the dish ensuring that it’s completely covering it.
Firmly press the pastry on the dish edges then trim with a sharp knife.
Crimp the edges of the pastry using two fingers then brush with the beaten egg.
Gently prick the pastry with a fork in several places to let out any steam.
Cook in the centre of the oven for about 30-40 minutes until the pastry has risen and is golden brown.
This traditional pie lends itself to a whole host of accompaniments. Roast, sauté or mashed potatoes go equally well, as do carrots, braised leeks, mange tout and parsnips. If you have enough liquid left over, add a tablespoon of either madeira or Marsala and reduce to your desired consistency to make a rich sauce.