Ingredients

• 1 oz. butter or margarine
• 1 medium-sized onion, chopped
• 1 lb. top rump or buttock steak, cut into bite-sized pieces
• ½ lb. ox kidney, cut into bite-sized pieces
• 1 level tablesp. plain flour
• ½ pint beef stock
•   salt and pepper
• 1 bayleaf
• pinch mixed herbs
• 7 oz. pkt. frozen puff pastry, defrosted, or ½ lb. fresh bought puff pastry
• a little beaten egg or milk, to glaze

Method

1. Melt butter in a saucepan, and fry onion until tender, but not browned.
2. Cut steak and kidney into bite-sized pieces, and toss in flour. Add to pan, and fry, turning to brown all over.
3. Stir in stock and seasonings, and bring to the boil. Add bayleaf and herbs, cover and simmer for about 1 hour.
4. Turn into ALCAN Foil Pie Dish, remove bayleaf, and allow to cool.
5. Roll out pastry to 1 inch larger than the foil dish. Cut a ½-inch strip from the edge of the pastry and lay along the edge of the foil dish. Damp the strip, and top with the pastry lid. Trim and knock-up edges. Decorate with pastry scraps.
6. Glaze top of pastry with beaten egg or milk.
7. Bake in a hot oven (Gas No. 7 / 425°F) for 25 minutes, then reduce heat to moderate (Gas No. 4 / 350°F) for a further 15 minutes.

Notes