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Veal and Kidney Deep Dish Pie

ingredients

serves 8
50 g (2 oz) dripping or lard
450 g (1 lb) stewing veal, cut into fork-sized pieces
450 g (1 lb) calves' kidney, cut into fork-sized pieces
225 g (8 oz) onions, skinned and sliced
60 ml (4 tbsp) plain flour
600 ml (1 pint) stock
700 g (1 1/2 lb) carrots, peeled and sliced
15 ml (1 tbsp) rosemary
10 ml (2 tsp) worcestershire sauce
salt and freshly ground pepper
175 g (6 oz) shredded suet
325 g (12 oz) self-raising flour
about 90 ml (6 tbsp) cold water

method

1. Melt the dripping in a heavy-based pan and fry the meat to seal on all sides. Add the onion and cook for 3 - 4 minutes.

2. Stir in the flour, then gradually add the stock, stirring until thickened and boiling.

3. Add the carrots to the pan with the rosemary, Worcestershire sauce and seasoning. Cover and simmer for 30 minutes. Turn into a 1.7 litre (3 pint) pie dish and cool.

4. In a bowl, stir the suet into the flour with enough cold water to mix to a light manageable dough. Roll out on a lightly floured surface and use to cover the pie dish.

5. Bake at 200°C (400°F) mark 6 for 35 minutes, or until the crust is crisp and golden.

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