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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This one is excellent Ingredients:
2 lambs kidneys or 2 a piece ox kidney |
1 kg topside steak |
2 onions |
3 cups beef stock or 3 cups water |
375 g puff pastry |
1/3 cup flour |
egg yolk, for glazing |
1/2 cup water, extra |
Directions:
1. Core and dice the kidneys, cut the steak into 2 1/2cm cubes.
2. Put in a saucepan.
3. Add stock and chopped onions, simmer, covered, 1 - 1/2 hours or until meat is tender.
4. Season with salt and pepper.
5. Blend the flour with extra water, add to steak, stir until the mixture boils and thickens; cool.
6. Pour into a pie dish.
7. (If you want a darker gravy, add a couple of teaspoons of soy sauce). Roll out pastry to an oblong, or circle, (depending what shape dish you are using) slightly larger the d ish.
8. Cut thin strips from the ends and fit round moistened edge of the dish.
9. Brush pastry rim with water and place the top on.
10. Press edges together, trim off excess pastry, using a sharp knife. Make 2 slits in centre to allow the steam to escape. Glaze with beaten egg yolk.
11. Bake in a hot oven 20 - 25 minutes.
12. Reduce heat to moderately hot, bake a further 25 - 30 minutes or until pastry is golden brown.
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