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1
Sift flour into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs.
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2
Make a well in the center of dry ingredients. Add egg yolk and enough water (about 3 tbsp) to make a pliable dough. Mix well. Wrap in plastic wrap. Refrigerate.
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3
Meanwhile, for the filling, heat 1 tbsp of the oil in a large deep skillet on high heat. Brown steak and kidney, in two batches, 3-4 mins each batch. Transfer to a plate. Heat remaining 1 tbsp oil in pan. Saute bacon, onion and garlic 3-4 mins, until onion is tender.
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4
Return steak and kidney to pan. Sprinkle with flour; cook, stirring, for 1 min. Stir in stock and Worcestershire sauce. Bring to a boil. Reduce heat to low; simmer, covered, 30 mins. Remove lid; continue to simmer 15-20 mins, until meat is tender and sauce has thickened. Stir in parsley and set aside to cool.
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5
Preheat the oven to 400u00b0F. Cut the pastry into 4 equal portions (or 8, if making smaller pies). Roll out each piece between two sheets of parchment paper. Press into pie plates; trim edges. Spoon filling into crusts
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6
Cut puff pastry into rounds large enough to make lids. Brush edges of pies with egg yolk or milk. Cover filling with puff pastry rounds, pressing edges together to seal. Make two slits in pastry tops to allow steam to escape. Arrange pies on a baking pan. Brush tops with egg yolk or milk.
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7
Bake 25-30 mins, until golden. Serve with potato wedges and tomato sauce.
