Steak and Kidney Pie

Steak and kidney pie was a firm favourite of mine growing up, but unfortunately we never had it that often because my mum was never much of a pastry chef. I follow in my mother's footsteps and care little for the tedium of pastry making, but thankfully we live in a time when jus-roll is readily available which makes Steak and Kidney Pie but a trifle to prepare.

The key with this recipe is to cook the meat for a long time to ensure it becomes nice and tender and pop in the oven at the very end to cook the pastry.

Ingredients
400g stewing beef, cut into chunks
120g kidney finely choppped
1/2 cube bouillon stock in 400ml water
1 teaspoon Bisto mixed with 2 tablespoons of cold water
1 onion, chopped
1 tablespoon flour
1 roll of flaky pastry Jus Roll
1 egg for pastry eggwash



Method
1. Heat one tablespoon of vegetable oil in a large saucepan.
2. Brown stewing beef in batches and remove to a plate.
3. Brown kidney in the sme saucespan, once browned add chopped onions and fry until cooked through.
4. Add the beef back to the saucepan and add a tablespoon of four.
5. Add 400ml of stock and the Bisto mix to the saucespan.
6. Leave to cook for 4 hours.
7. Turn on the oven.
8. Roll out jus roll to 5mm thick.
9. Poor beef and kidney mixture into an ovenproof dish and place jus roll on top, making sure to crimp the edges. Brush with eggwash and place in the oven and cook for 30 minutes or until golden brown and puffed up.