Steak and Kidney Pie II So Tasty

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Steak and Kidney Pie II

"This pot pie is a meal, a simmering stew below a flaky crust. It will satisfy the heartiest urge for food. You can use the milder flavored veal or lamb kidney rather than pork. You need no longer soak it in a single day in salt water."

Ingredients :

1 recipe pastry for a 9 inch single crust pie
1 pound red meat kidney
2 pounds spherical steak, cubed
2 tablespoons lard
2 onions, chopped
2 teaspoons salt
1/four teaspoon floor black pepper
half teaspoon dried thyme
1 bay leaf
2 teaspoons Worcestershire sauce
2 cups water
4 cups diced potatoes
6 tablespoons all-purpose flour

Instructions :

Prep :	Cook : 6M	Ready in :

Cover red meat kidney with gently salted water. Cover, and refrigerate in a single day. Drain off water. Cut out tubes and white membrane with scissors. Dice meat
In a stew pot, brown kidney and steak in hot fats. Add onions, seasonings, and 1 1/2 cups water. Simmer till meat is nearly gentle, approximately 1 hour.
Add potatoes and preserve simmering till potatoes are gentle, about half hour.
Blend collectively flour and last half cup water; stir into meat combination. Continue cooking and stirring until aggregate thickens. Pour into three quart casserole.
Roll out pastry slightly large than top of casserole. Place over meat combination, and trim to overhang 1 inch. Fold underneath, and flute towards internal edge of casserole. Cut numerous steam vents in center.
Bake at 425 tiers F (220 levels C) till lightly browned, about 30 minutes.

Notes :

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