Steak and kidney pie

Method

Prepare the filling by cutting beef into 3cm cubes and halving the cleaned kidneys; dust both in seasoned flour. Heat dripping in a heavy pot and brown the meat in batches, setting aside. Sauté diced onion and sliced mushrooms, then return meat with bay leaf and thyme, pour in stock, cover and simmer for 90 minutes until tender. Season to taste and cool completely. Roll out pastry, line a 1.2-litre pie dish, fill with cooled steak and kidney mixture, cover with pastry lid, crimp edges and brush with beaten egg yolk. Bake at 200°C for 30-35 minutes until golden brown.