Steak and Kidney Pie
(Dione Lucas)

1½ pounds round beef
4 to 6 lamb kidneys [cut into small pieces after cooking for the kidney-squeamish]
4 tablespoons butter
2 teaspoons vinegar
3 tablespoons flour
½ teaspoon tomato paste
1½ cups stock
salt
pepper

Quick Puff Pastry:
2 cups flour
1½ sticks butter (¼ pound each)
1 teaspoon salt
about ¼ cup ice water
1 egg

Cut the beef into 1-inch cubes and trim off any large pieces of fat. Remove outer membrane of kidneys, cut them in half and remove the white center cores. Brown the beef all over in 1 tablespoon of hot butter in a heavy deep saucepan. Remove the beef. Put another tablespoon of butter in the pan and brown the kidneys over a hot fire, cut side down at first to seal in the juices. Pour 2 teaspoons of vinegar in the pan, then remove the kidneys. Melt the remaining 2 tablespoons of butter in the pan. Blend in, off the fire, 3 tablespoons of flour and ½ teaspoon of tomato paste. Add 1½ cups of stock and stir over the fire until the mixture comes to a boil. Season with salt and pepper, put back the beef and kidneys, and simmer covered for 1 hour, or until the beef is tender. Meanwhile make the pastry.

Quick Puff Pastry: Put 2 cups of flour on a pastry board or marble slab. Make a well in the center and in it put 1½ sticks of butter, 1 teaspoon of salt and ¼ cup of ice water. Work the center ingredients to a smooth paste. Then work in the flour, with the heel of your hand. Knead lightly. Form into a ball, wrap in waxed paper and place in the refrigerator to chill for at least ½ hour before rolling out.

Place the steak and kidney mixture in a pie dish or shallow baking dish. Brush the edge of the dish with beaten egg to prevent the pastry from shrinking. Cover with pastry rolled about ½ inch thick and decorate. Brush with beaten egg. Make a few slits for steam to escape or use a pie bird. If time allows, chill in the refrigerator for at least ½ hour. Place on a cookie sheet and bake in a hot oven at 400̊ for 20 to 30 minutes, until golden brown. Serve in the baking dish.

Serves 4 to 6.

Note: Ideally the filling should cool before it is covered with crust; the pastry should chill before it is rolled out; and the uncooked pie should chill before it is baked; but none of this is essential.