Meat Pie

Ingredients

• 1½ pounds buttock steak
• ½ pound bullock's kidney
• 1 tablespoon flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pound flour
• ½ pound clarified dripping
• 1 teaspoon baking powder
• Cold water

Directions

1. Slice the buttock steak into thin pieces and remove the skin.

2. Slice the bullock's kidney into thin pieces.

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

4. Dip each slice of meat and kidney into the seasoning and roll them up.

5. Arrange the rolls in a quart pie dish and fill it two-thirds full of water.

6. In a basin, combine the flour, baking powder, and salt.

7. Cut the clarified dripping into small pieces and rub it into the flour until no lumps remain.

8. Gradually add cold water to form a soft paste.

9. Flour a board and your hands to prevent sticking, then roll out the paste larger than the pie dish and about ⅓ inch thick.

10. Wet the edge of the pie dish with water.

11. Cut a strip of paste the width of the dish edge and place it around the edge.

12. Wet the edge of the paste strip with water.

13. Place the remaining paste over the pie dish, pressing it down with your thumb around the edge.