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1
FOR THE PASTRY: Cut butter and shortening into small pieces.
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2
In a large bowl, sift together flour and salt.
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3
Add butter and shortening.
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4
Rub together lightly with fingers.
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5
All at once pour in water and vinegar.
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6
Mix and form into a ball.
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7
On a floured pastry board, knead pastry lightly and roll into a rectangle.
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8
Fold and roll again.
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9
Chill 10 minutes then fold and roll again.
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10
Chill until ready to use.
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11
FOR THE FILLING: Clean kidney.
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12
Cut in half lengthwise, and remove fat and large tubes.
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13
Place kidney in a bowl and cover with salted water.
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14
Soak kidney for 1 hour.
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15
Dry kidney and cut into quarter-inch-thick slices.
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16
In a small bowl, combine flour, salt, and 1/2 teaspoon of the pepper.
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17
Dredge steak pieces and kidney slices in the seasoned flour; make sure each piece is well coated.
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18
In a thick-bottomed saucepan, melt the butter.
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19
Saute shallots until golden.
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20
Add the beef and kidney pieces.
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21
Cook, stirring constantly, until meat is brown.
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22
Stir in beef stock, remaining 1/4 teaspoon pepper, bay leaf, chopped parsley, powdered cloves, and marjoram.
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23
Bring stock to a boil; cover and simmer over low heat for 1 to 1 1/2 hours or until meat is tender.
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24
Grease a deep baking dish.
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25
Place a pie funnel in the centre of the dish; pour meat and liquid around funnel and allow to cool.
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26
While meat is cooling, roll out pastry crust.
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27
Place pastry over baking dish.
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28
Moisten the edge of the crust and pinch it to the dish to seal.
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29
Make sure that pie funnel has pierced crust to allow steam to escape.
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30
Bake in a 450 degrees F. oven for 10 minutes, then lower heat to 375 degrees F. and bake for 15 more minutes, or until crust is golden brown.
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31
Combine sherry and Worcestershire sauce.
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32
Just before serving the pie, remove funnel and pour in sherry mixture.
