TASTY
BEEF RECIPE DISHES
STEAK AND KIDNEY
PIE RECIPE
¼
ox kidney
1-kg
(2 lb.) chuck steak
2
onions
Salt,
pepper
2
cups water
3
beef stock cubes
/3
cup flour
1/3-cup
water, extra
1-teaspoon
soy sauce
500
g (1 lb.) packaged puff pastry
1
egg-yolk
Core
and dice kidney and cut the steak into 2.5 cm (1 in.) cubes.
Place
into a saucepan with peeled and chopped onions, salt, pepper, water and
crumbled stock cubes,
Bring
to boil then reduce the heat to simmer, covered, for 1 to 11/2 hours or, until
the meat is tender.
Blend
the flour with extra water and add to the saucepan, stir until the sauce boils
and thickens then spoon into the pie dish; add soy sauce and cool.
Roll
out pastry just larger than pie dish.
Cut
thin strips from ends and fit around moistened edge of dish.
Brush
pastry rim with water and place remaining pastry on top.
Press
the edges together and trim off excess pastry, using sharp knife.
Make
two slits in the top of the pie to allow steam to escape then glaze with
lightly beaten egg-yolk and bake in a hot oven for 20 to 25 minutes.
Serves
6.
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