400g puff pastry
750g steak, cubed
4 sheep kidneys, cubed after removing outer membrane
1 medium onion, chopped
2 Tbs oil
250g mushrooms, sliced
2 tsp garlic
1½ cups meat stock
1 tsp mixed dried herbs
2 tsp Worcestershire sauce
1 Tbs flour
¼ cup evaporated milk
2 Tbs chopped parsley
salt and pepper to taste
egg and milk for brushing pastry
Rinse and drain meat well.
Heat oil in a saucepan and fry onion until soft.
Stir in garlic, steak and kidneys, and sauté for a few minutes.
Add mushrooms, herbs and stock, and bring to the boil.
Turn down heat to simmer until the meat is tender.
Stir the flour and milk together, and stir into meat mixture.
Add parsley and season well.
Roll out pastry to fit a pie dish.
Preheat oven to 200°C.
Line the dish with puff pastry (bottom and sides).
Reserve pastry to cover pie.
Bake the lined pastry case blind for 15-20 minutes.
Remove from the oven, fill with prepared mixture, and cover with reserve pastry.
Press down edges, brush with egg and milk, and prick the surface.
Bake for 25 minutes at 180°C.
OTTIES
