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.