Steak and Kidney Pie Iv

• 12 ounces short pastry or 12 ounces puff pastry
• 2 lbs sirloin or 2 lbs rump steak
• 1 lb beef kidney
• 2 medium onions, finely chopped
• 1 teaspoon Worcestershire sauce
• 1 tablespoon port wine
• 1 garlic clove, crushed (optional)
• 2 tablespoons butter
• 2 cups beef stock (I use Campbell's)
• 12 cup flour
• 1 teaspoon salt
• 12 teaspoon pepper
• 1 teaspoon French mustard
• egg wash

1. Take the fatty bit out of the kidney and dice.
2. In a large saucepan melt butter and fry the onion and garlic gently for 5 minutes.
3. Mix the flour, salt and pepper together and toss the meat in, coating them thoroughly.
4. Add to the onion and brown over a moderate heat.
5. Add stock, wine, mustard and sauce and bring to the boil.
6. Cover and simmer 40 - 45 minutes.
7. Set aside.
8. Roll out pastry to form lids for individual dishes or one large one.
9. Spoon filling into the dishes and cover with pastry lids.
10. Bake at 190 C for Shortcrust pastry - OR - 220 C for Puff pastry.

pastry, sirloin, beef kidney, onions, worcestershire sauce, port wine, garlic, butter, beef stock, flour, salt, pepper, egg wash

Taken from www.food.com/recipe/steak-and-kidney-pie-iv-3086 (may not work)