Steak & Kidney Pie (Serves 4)

This is an English pie made in a Romanian style by my wife Cleopatra. Words cannot describe how delicious it is! Simon Hensby aka Grey Olltwit

1 medium size carrot

1 medium size parsnip

1 onion

400 g chuck steak

300 g ox kidney

2 tbspns cooking oil / 50 g butter

1 egg

3 tbspns milk

1 tbspn flour

2 tbspns flour

1 tbspn Bisto

1 sheet short crust pastry


Put the chuck steak with the vegetables in a dish, cover with aluminum foil and cook slow, at about gas mark 2 (150°C, 285°F) for 2 and a half hours.

To remove the smell of the kidney you can keep it in a jug covered with vinegar for about one hour or one and a half hour. Then rinse it well, dry well, remove the fat and chop it to similar size of the steak. Use the 2 tbspns of flour to roll the kidney in it.

Heat the oil in a frying pan, add the kidney and fry until the pieces of kidney are brownish. Remove and put it in an ovenware pie dish, about 2 pints capacity, together with the steak, removed from the other dish in which you cooked.

Chop the vegetables very fine or smash; add them in the frying pan, with the whole juice from the steak. This will be the gravy. To thicken it add the flour and the Bisto, boil a couple of minutes. Pour the gravy over the kidney and the steak. Put salt to taste.

Beat the egg with the milk.

Cover the pie dish with the sheet of pastry (I very much like the Sainsbury's one) after you molded it accordingly to the shape of the dish. Brush the pastry with the mixture of egg and milk.

Cook in the heated oven at 170°C (325°F or gas mark 3/4) for about 40 minutes or till the pastry is golden brown. You may need to rotate the dish halfway through cooking.

You can serve it with chips and peas, or veg and peas.

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