Individual Steak & Kidney Pies

steak and kidney pie
  • 1 tbs sunflower oil
  • 450g lean braising or stewing steak, cut into 2.5cm cubes
  • 1 onion, peeled and sliced
  • 100g (3 1/2 oz) chesnut mushrooms, quartered
  • 225g (8oz) kidney, cored and cut into small chunks
  • 1 tbs plain flour
  • 450ml (16 floz) good, hot beef stock
  • 1 sachet bouquet garni
  • 200ml (7 fl oz) stout or brown ale
  • Salt and freshly ground black pepper
  • 500g (1lb 2 oz) prepared shortcrust pastry
  • 1 egg, beaten
  • Heat the oil in a large flame-proof casserole dish and fry the beef for 3 to 4 minutes until brown.
  •   Add the onion and mushrooms and cook for 4 to 5 minutes until coloured. Add the kidney and cook for 1 to 2 minutes. Sprinkle the flour over.
  •   Add the stock, bouquet garni sachet, stout and seasoning. Bring to the boil, reduce the heat, cover and cook for 2 hours until the meat is tender. Remove the bouquet garni and spoon the mixture into 4 x 300 ml ( pt) individual pie dishes.
  •   Pre-heat oven to 190 deg. C.,375 deg. F., Gas Mark 5.
  •   Roll out the pastry and cut out 4 lids 1 cm ( in) larger than the surface of each dish. Dampen the edges of each dish with a little water and place the pastry lid on top of the meat filling. Trim off any excess pastry and lightly press the edges to seal.
  •   Brush with beaten egg and bake for 35 to 40 minutes until the pastry is golden.
  •   Serve with chunky chips and seasonal vegetables or salad.