2 lb (900 g) lean beef, such as blade, chuck or topside
1/2 lb (230 g) ox kidney, soaked in milk for an hour
1/4 cup (1 oz) 30 g flour
1/2 tsp freshly ground black pepper
1/4 tsp salt
pinch of ground mace
1 onion, peeled and sliced
1/2pt (280 ml) beef stock
1/2pt (280 ml) brown ale (dark ale) or dry cider
1 bay leaf
10 oz (280 g) puff pastry
1/2 lb (230 g) ox kidney, soaked in milk for an hour
1/4 cup (1 oz) 30 g flour
1/2 tsp freshly ground black pepper
1/4 tsp salt
pinch of ground mace
1 onion, peeled and sliced
1/2pt (280 ml) beef stock
1/2pt (280 ml) brown ale (dark ale) or dry cider
1 bay leaf
10 oz (280 g) puff pastry
to glaze
2 tbsp sunflower or groundnut (peanut) oil
beaten egg and milk
beaten egg and milk
method
1. cut the beef and kidney into 1 in/2.5 cm cubes, snipping away any fat from the interior of the kidneys. Dry the kidney pieces.
2. Put the flour and seasonings in a paper bag and shake a few pieces of meat at a time in it to give them a light dusting of flour.
3. In a heavy pan or flameproof casserole heat the oil and fry the onion until golden. Push to one side and brown the meat a few pieces at a time.
4. Pour on a little of the stock and scrape up any residues stuck to the pan. Add the rest of the stock, the ale or cider and the bay leaf.
5. Bring to the boil, reduce the heat to a simmer, cover and cook for about an hour until the beef is tender.
6. Cool the meat quickly and either cover and refrigerate until required or transfer it to a pie dish.
7. Preheat the oven to 200°C/400°F, gas mark 6.
8. Roll out the pastry and cover the meat in the pie dish with it, pressing down well to seal at the edges. Lop off any excess pastry and use it for trimming the pie.
9. Slash the top to let the steam escape. Brush with the glaze. Bake for 30-35 minutes.
2. Put the flour and seasonings in a paper bag and shake a few pieces of meat at a time in it to give them a light dusting of flour.
3. In a heavy pan or flameproof casserole heat the oil and fry the onion until golden. Push to one side and brown the meat a few pieces at a time.
4. Pour on a little of the stock and scrape up any residues stuck to the pan. Add the rest of the stock, the ale or cider and the bay leaf.
5. Bring to the boil, reduce the heat to a simmer, cover and cook for about an hour until the beef is tender.
6. Cool the meat quickly and either cover and refrigerate until required or transfer it to a pie dish.
7. Preheat the oven to 200°C/400°F, gas mark 6.
8. Roll out the pastry and cover the meat in the pie dish with it, pressing down well to seal at the edges. Lop off any excess pastry and use it for trimming the pie.
9. Slash the top to let the steam escape. Brush with the glaze. Bake for 30-35 minutes.
serving amount
serves 6-8
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