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1
FOR THE SHORTCRUST PASTRY: Combine flour and salt and sugar; cut in butter and margarine until a coarse meal like consistency.
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2
Whisk together egg and 2 tablespoons of the water.
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3
Add to flour mixture all at once, mixing gently with your fingertips.
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4
You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together.
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5
If the pastry is too dry, add up to 1 more tablespoon of water.
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6
Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times.
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7
Transfer to a plastic bag and form pastry into a disk.
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8
Refrigerate a minimum of 30 minutes, or as long as 3 days.
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9
Use only half of the recipe, and freeze the other half for future use.
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10
FOR THE FILLING: Clean kidney.
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11
Cut in half lengthwise, and remove fat and large tubes.
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12
Place kidney in a bowl and cover with salted water.
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13
Soak kidney for 1 hour.
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14
Dry kidney and chop into small pieces.
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15
Trim the beef to remove all the fat.
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16
Brown the cubed beef and kidneys in hot oil.
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17
Add the onions and cook 5 minutes.
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Stir in the flour and add the beef broth gradually.
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19
Season with salt and pepper.
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Add Worcestershire sauce and bay leaf.
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21
Transfer all the ingredient to a pot.
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22
Cover and simmer for 1 1/2 hours until the beef is tender.
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23
Transfer ingredients to a deep 10 inch pie plate.
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24
Top steak and kidney with pastry.
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25
Cut a design deeply into the pastry to allow the steam to escape.
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Brush pastry with egg yolk and milk glaze.
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Bake in a 350 oven for 35 minutes until beef is hot and pastry is golden brown.
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28
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