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Steak and kidney pie.

So here is a pie with the richest and tastiest pastry you will find. It really is lovely.

So here we go a nice easy cheap british pub favourite. If you shop right you should easily be able to feed a family of 4 for less than £6. The trick is to buy the cheapest stewing steak and kidneys, Dont buy them cut and mixed because you pay a premium for the labour costs.

The trick with my recipe is to achieve a very buttery pastry with a rich filling, remember though because my pastry contains a higher butter content less liquid will be needed. Also a tip to save time, instead of rubbing the flour and butter in by hand, if you have a robot chef try using that. Use the blender attachment (is two blades that fit onto the bottom of the bowl.

When making pastry avoid handling it as much as possible since this will certainly ruin the final products quality. If done right the pastry should melt in the mouth.

- 400g stewing steak diced into 3/4" pieces
- 200g diced kidney
- 1 medium onion
- 2 medium sized carrots finely diced
- 6 button mushrooms quartered
- 1tsp thyme
- 1 beef stock cube
- 1 litre water
- 1 tsp tomato puree
- 1tbsp gravy granules
- salt and pepper to taste

- 350g flour
- 170g lightly salted butter cut into small pieces
- pinch of salt
- 1 egg yolk (reserve white for glaze)
- 2 tbsp iced water

- 1 large saucepan
- mixing bowl
- robo chef (optional)
- rolling pin
- 10" pie tin (or 10" cake tin with removable base is more than adequate)
- pastry brush

- Firstly sweat off your onions and carrots in the saucepan on a medium heat. When the onions become translucent addthe steak kidney and mushrooms.
- Continue cooking until meat has lightly browned all over. Then and puree and stock cube tomato puree and water.
- Bring to the boil on a high heat, then cover and simmer for aprox 2hrs or until meat is tender. (be careful not to over cook the meat as it will break up.
- Make sure the stock has reduced to about a third of its original volume, if it does reduce to quickly and a small amount of water.
- When the meat is tender add the gravy granules and mix thoroughly and season with salt and pepper. Allow to cool for 40mins
- Meanwhile combine the flour and the butter together so it resembles fine breadcrumbs. As previously explained this can be done by blending it in a robo chef for 3 mins, or by rubbing the butter and flour with your finger tips until it resembles breadcrumbs.
- If using a robochef add the egg yolk and a small amount of water while the blade is running, adding more water until the mixture starts to form together. Dont put to much water in it should not be at all sticky to the touch.
- If your doing this by hand follow the same principle however use a knife to cut into the mixture thoroughly mixing the egg and water into the pastry
- Form pastry together into a ball at the side of the bowl using your hands.
- Place in a freezer bag or wrap in clingfilm and leave to rest in the fridge for 20minutes
- Once left for 20mins lightly flour work surface, divide pastry into 2 equal size pieces and roll one half out so that it will sufficiently cover the base and sides of your tin.
- to pick pastry up place rolling pin to one side and lift and lightly roll pastry round the rolling pin (much like you would roll a cigarette) Be careful not to press too hard or the patsry will stick together
- roll the pastry out over the tin and press into the tin starting from the bottom of the sides working your way up, leaving a slightly over hanging edge all the way round (about 5mm). Brush the edges with a mixture of milk and egg white using a pastry brush
- If there are cracks through the astry try to patch them up with some of the off cuts
- Pour the cooled filling into the pastry lined tin and proceed to roll out the remaining pastry, ensuring it will cover the top of the tin.
- Place lid over mixture and press the overhung edges from the base together with the lid.
- Trim off excess pastry and put 5 or 6 air holes in the top. Brush with the egg mixture and bake in the oven at 190*c for 35-40 mins