Preperation time: 40 minutes
1 kg chuck or round steak
Trim meat of excess fat and sinew. Cut into 2 cm cubes.
1: Cut kidneys in half, remove fat. Toss meat and kidneys lightly in flour and shake off any excess
2: Heat oil in large pan. Cook meat quickly in small batches over medium-high heat until browned. drain on paper towel. Add onions to pan and cook for 5 minutes until just tender
3: Return meat to pan whit stock, wine, sauce and mustard, bring to the boil. Reduce heat. Simmer, covered, for 1 and 1/2 hours, stirring occasionally. Remove pan from heat and allow to cool completely
4: Transfer meat mixture to a 23 cm, 5-cup capacity round pie dish. Roll out pastry to 3 cm thickness. Cut two long strips to fit lip of pie dish. Brush lip with egg and press strips of pastry into place, pressing to seal joins, brush with egg. Cut cirlce of pastry long enough to cover top of pie. Cut out decorative shapes with small flutted cutter. Place pastry on top of pie, pressing lightly onto strip. Brush pie top wiht egg, fork edges and decorate pie with pastry shapers. Pre-heat oven to hot 210 degrees. Place pie in refigerator for 20 minutes, to prevent pastry from shrinking while cooking. Remove from refrigerator and bake for 30 minutes, until pastry is golden, serve immediately.
**Cooks file**
Storage time: Leftover pie will keep for up to 2 days, cover and store in the refrigerator.
Total cooking time: 2 hours + 20 minutes resting
300 grams lamb kidneys
1/4 cup plain flour
2 tablespoons oil
2 onions, chopped
1/2 cup beef stock
1/2 cup good quality red wine
1 tablespoon worcestshire sauce
2 teaspoons english mustard
375 grams puff pastry
1 egg, lightly beaten
