INGREDIENTS

INSTRUCTIONS

OLD FASHIONED PIE PASTRY
Soak the kidney with lemon juice and sufficient cold water to cover for 1/2
hour, then drain and chop very finely. Put the chopped bacon into a large
saucepan with the butter and fry over a medium heat until the bacon fat
sizzles. Add chopped onion, lower the heat and let it cook for about five
minutes, stirring occasionally. Add chopped kidney and the chopped steak,
water, celery, thyme, pepper and salt. Cover the saucepan and simmer very
gently for about 1 1/4 to 1 1/2 hours or until meat is tender. Mix the
plain flour with a few tablespoons of cold water until smooth then add to
the meat and stir constantly until the gravy boils and thickens. Transfer
this mixture into a deep pie dish. If you own a pie funnel, place it in the
centre of the meat (or substitute an upturned eggcup).
Preheat oven to very hot (220 to 230 deg C). Roll out the pastry; cut a few
strips for a collar. Place these on the wet rim of the pie dish and brush
with beaten egg. Cover pie with the pastry. Trim edges with a knife, press
edges of pastry together with a fork to seal. Make a few steam holes. Glaze
with beaten egg and bake in the preheated oven for about 40 minutes. Cut
pastry into wedges then serve the pie accompanied with mashed potatoes and
sweet young green peas. Serves 6 to 8
Old Fashioned Pie Pastry:
Put the flours and salt into a mixing bowl. Rub in butter with fingertips
until the mixture resembles fine crumbs, then mix into a dough using the
water and lemon juice. Turn out onto a lightly floured surface and knead
lightly with a little extra flour. Let the pastry rest for 20 minutes
before rolling.
Converted by MC_Buster.
Per serving: 979 Calories (kcal); 102g Total Fat; (91% calories from fat);
8g Protein; 13g Carbohydrate; 450mg Cholesterol; 2175mg Sodium Food
Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 20 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.

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