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Steak and Kidney Pie

675 g Stewing steak; (1 1/2lb)
225 g Lamb kidneys; (8oz)
30 g Seasoned flour; (3oz)
1 tb Chopped parsley
110 g Chopped onions; (4oz)
30 g Dripping; (1oz)
425 ml Brown stock; (3/4 pint)
Salt and pepper
340 g Shortcrust; flaky pastry (12oz)
1 Egg


Heat the oven to 200C/400F/gas mark 6 for 1 hour.


Cut the steak and kidney into small cubes, dust with seasoned flour and mix with the chopped parsley. Melt the dripping and fry the onions and meat in the fat until light brown. Cover with stock, bring to the boil and simmer gently for 1-1 1/2 hours. Correct the seasoning with salt and pepper. Put the meat in a pie dish, cover with pastry and brush with beaten egg. Bake in the oven until golden brown.





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