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Lindfield
West Sussex
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Steak & kidney pie

A traditional warming winter pie

Ingredients:

2 tbsp sunflower oil
1 lge onion chopped
750g (11/2lb) stewing beef cut into 1 inc cubes
250g (8oz) beef or lambs kidney cubed
30g (1oz) plain flour
300ml (1/2 pint) bef stock
2 tbsp Worcesershire sauce
salt & pepper
250g (8oz) button mushrooms
Beaten egg for glazing
SHORTCRUST PASTRY
250g (8oz) plain flour
125g (4oz) butter
About 3 tbsp cold water

cooking time 2 1/2hrs
serves 6

Instructions:

Heat the oil in a large saucepan,add the onion and cook stirring from time to time until soft but not coloured. Add the beef & kidney cook until browned. Add the flour & stir for about a minute. Add the stock & worcestershire sauce, season with salt & pepper and then bring to the boil stirring Partially cover & simmer gently for 2 hours. Add the mushrooms & cook for 30mins or until the meat is tender, season then leave to cool completely.
To make the pastry sift the flour add the butter & rub in lightly
with your fingertips until the mixture looks like fine breadcrumbs . Add the water & mix until it comes together to form a ball. Roll pastry out out a floured surface until about 1 inch larger than the pie dish turn the over and cut around the
dish brush the rim of the dish with water & press on a strip
of pastry cut from the trimmings. Put a pie funnel into the middle of the dish spoon in th mixture,brush the pastry strip with water and then place on the pastry lid, make a hole in the middle allowing the steam to escape through the funnel. Seal the edges of the pastry & crimp with a fork, dcorate the top with pastry trimmings attach them with a beaten egg, brush the pastry all over with the rest of the beaten egg & ake in a preheated oven at 200*C/400*F, Gas 6 for 25-30 minutes until the pastry golden. Serve hot.

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Glyn Thomas Butchers
40 High Street, Lindfield
West Sussex RH16 2HL

John@GlynThomas.co.uk

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