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Steak and Kidney Pie (raw filling)

ingredients

1 kg topside of beef
300 g diced ox kidney
225 g chopped onion
25 g chopped parsley
400 ml cold brown stock
a few drops of Worcester sauce
seasoning
650 g Puff Pastry
eggwash

method

1. Cut 1 kg topside of beef into 2.5 cm cubes and combine with 300 g diced ox kidney, 225 g chopped onion, 25 g chopped parsley, 400 ml cold brown stock, a few drops of Worcester sauce and seasoning.

2. Place into a pie dish and cover with 650 g Puff Pastry rolled 3 mm thick; decorate the top, eggwash and make a small hole in the centre to allow steam to escape, then allow to rest for 1 hour.

3. Bake in the oven at 210°C for 15 minutes then at 150°C for a total of 2 1/2 hours. If necessary, cover with foil to prevent over-colouring.

4. Serve on a dish paper on an underdish.

Notes
1. The pastry should be an even golden colour, light, flaky and moist but not soggy underneath.
2. The filling should be. hot, tender and moist, firm yet soft when eaten, and the surrounding liquid full of aroma and flavour, with a slight undertone from the Worcester sauce.

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