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Steak And Kidney Pie

pies, beef - other

1 pound beef kidney
1/2 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound stew beef
2 tablespoons vegetable oil
3 onions; chopped
3 cups sliced mushrooms
1 1/3 cups beef stock
1 teaspoon Worcestershire sauce
----No-Fail Pastry----
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening; cubed
1/4 cup butter; cubed
1 egg yolk
1 teaspoon white vinegar
ice water
1 tablespoon light cream

Cut kidney into bite-size pieces; trim off fat and connective tissues. Cover kidney with salted water; refrigerate for 12 hours. Drain; pat dry. In heavy plastic bag, shake together flour, thyme, salt and pepper. Add kidney and shake to coat; transfer to plate. Repeat with beef; transfer to separate plate. Reserve remaining flour mixture. In Dutch oven, heat half of the oil over medium-high heat; brown kidney, then beef, adding remaining oil as needed. Transfer to platter. Add onions and mushrooms to pan; cook for 5 minutes or until softened. Sprinkle with remaining flour mixture; cook, stirring, for 1 minute. Pour in stock and Worcestershire, stirring to scrape up brown bits. Return kidney and beef to pan; bring to boil. Reduce heat, cover and simmer for 1 hour. Uncover and simmer for 30 minutes longer or until sauce is thickened. Let cool; remove any fat from surface. No-Fail Pastry: In bowl, stir together flour and salt. With pastry blender or 2 knives, cut in shortening and butter until crumbly. In glass measure, mix together egg yolk and vinegar; beat in enough ice water to make 1/3 cup. Sprinkle over dry ingredients, tossing with fork until dough begins to hold together. Gather into ball and press into disc; wrap and refrigerate for at least 30 minutes or for up to 3 days. Transfer beef and kidney mixture to shallow 10-cup casserole or gratin dish. On lightly floured surface, roll out pastry and place over filling; trim. Re-roll pastry scraps; cut out mushrooms shapes. Brush pastry top with some of the cream; press shapes onto pastry. Brush shapes with cream. Cut decorative steam hole in centre. Bake in 400°F oven for 30 minutes or until golden and filling is bubbly.

Contributor: Canadian Living - Winning Tastes of Beef

Yield: 6 servings

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