Steak and Kidney Pie

Ingredients

 * 1 pound kidney (500 grams)
 * 1 pound (500 grams) topside steak
 * 1 onion
 * Salt & pepper to taste
 * 2 - 3 tablespoons flour mixed with 1 tablespoon cold water
 * 1 tablespoon soy sauce (optional)

Flaky Pastry
 * 8 ounces (250 grams) all-purpose flour
 * 5 ounces (150 gram)s butter or shortening
 * 1/2 cup (125 mls) cold water
 * Salt to taste
 * 1/4 teaspoon lemon juice

Directions

 * Dice kidney, steak and onion.
 * Almost cover with water and cook until tender.
 * Season with salt and pepper.
 * Thicken with gravy mix or flour and water.
 * If a very brown gravy is required a little soy sauce can be added.
 * If using soy sauce, be careful with amount of salt.
 * Add a good tablespoon of chopped parsley and mix.
 * Pour into lined pie dish.
 * To allow steam to escape, either place a pie chimney in the centre and cover with pastry dough, or cut a design into pastry after covering.


 * Preheat oven to 390° F (195° C).

Pastry


 * Sift together flour and salt.
 * Rub one quarter of the shortening into flour using tips of fingers.
 * Add water and lemon juice and mix into a firm dough.
 * Knead well and roll out into an oblong.
 * Spread two thirds of the pastry with a further quarter of the shortening, sprinkle with some flour, and fold into three the unbuttered side first.
 * Press open ends of pastry together, half turn the pastry and roll out again.
 * Spread with shortening as before.
 * Repeat rolling and spreading until the shortening is all used.
 * Fold and roll once more without fat to the size and shape required for the pie dish.
 * Glaze top with a little milk.
 * Bake in a preheated 390° F (195° C) oven until the pastry is brown, about 45 minutes.