Beefsteak and Kidney Pie

Ingredients

• 1 pound stewing steak
• 1 sheep kidney
• 1 teaspoon flour
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 hard-boiled egg
• ½ cup stock or water
• Rough puff pastry

Directions

1. Make the rough puff pastry.

2. Mix the flour, salt, and pepper on a plate.

3. Wipe the steak with a wet cloth.

4. Wash and skin the kidney, split it open, and remove the core.

5. Cut the steak into thin slices, dip into the seasoned flour, and place a piece of kidney on each slice.

6. Add a small piece of fat if desired, then roll up the steak.

7. Half fill a pie dish with the rolls of steak and kidney.

8. Add the stock and the hard-boiled egg cut into slices, then place the remaining rolls of steak on top.

9. Roll out the pastry to about ⅓ inch thick, larger than the pie dish.

10. Cut off a strip around three sides of the pastry.

11. Wet the edges of the dish and place the strip around it.

12. Wet the edge again and place the remaining piece of pastry over the pie.

13. Trim off the rough edges and decorate the pie.

14. Cut a hole in the middle of the pie to allow steam to escape while baking.

15. Brush the pastry with beaten egg.

16. Roll out the trimmings, cut some leaves, and brush them with egg.

17. Place the leaves around the hole in the middle of the pie.