250 g ox kidney
500 ml jellied beef stock
125 g mushrooms
375 g flour
50 g lard
125 g butter, chilled
2 egg yolks mixed with 50 ml cold water
18 cm Springform pan to cook the pie.
Cut the meats into good bite sized cubes and coat with the seasoned flour generously. Pack into an ovenproof casserole with a tight lid, add the stock, cover and cook in a moderate oven for 1.5 hrs. Allow to cool.
Sift flour with the salt & rub in the butter & lard briskly. Tip in the eggy water and mix quickly with a knife to form a firm dough. Knead lightly on a floured board and chill in a plastic bag in the fridge until ready to use. Wash trim and quarter the mushrooms. Roll out the pastry and line the baking pan with 2/3rds of the pastry, leaving about .33 for the top. Place the steak & kidney into the pie with the mushrooms and cover with the remaining pastry, sealing the edges well. Decorate with pastry trimmings and brush over with egg wash.
Bake in a moderately hot oven for about 40 minutes.
If you want to freeze it, leave until cold in the pan, then wrap well in foil and freeze. To use, thaw in fridge for 24 hrs. Reheat on a baking slide at moderate heat for about 50 minutes. Good served with a seasonal salad
Note: I now tend to leave the mushrooms out of the pie, preferring to saute them to serve alongside the pie rather than as an integral component.