Steak and Kidney (Or Mushroom) Pie

Ingredients

• 1 1/2 lbs lean beef sirloin or top round steaks, cut into 1-inch cubes
• 1 lb veal kidney, peeled, trimmed of fat, and cut into 1-inch cubes (or any beef or lamb kidneys or substitute more mushrooms)
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 1/4 cup flour
• 1/4 cup rendered beef suet or lard (or use 3 T butter and 1 T vegetable oil)
• 1 cup thinly sliced fresh mushroom (about 1/4 lb)
• 1/2 cup chopped onion
• 1 1/2 cups water (or use beef broth, if preferred)
• 1/4 cup dry sherry or dry red wine
• 1 tablespoon finely chopped fresh parsley
• 1/4 teaspoon dried thyme
• 1/4 teaspoon worcestershire sauce
• 1 (17 1/4 ounce) package frozen puff pastry or homemade puff pastry (take frozen pastry out of freezer 1-2 hours before use to thaw)
• 1 egg yolk
• 1 tablespoon cream (or half & half or milk)

Directions

1. 1

   Preheat oven to 425* F.

2. 2

   Pat cubed meat with paper towelling until dry. Sprinkle with 1 tsp salt and 1/2 tsp pepper. Combine meat and flour in a ziplock bag and shake around to coat.

3. 3

   In a large heavy skillet, heat suet until it is spluttering (but not smoking or scorching). Brown a few (10-12) cubes of meat at a time, turning often, until browned, about 2-3 minutes. Reduce heat if needed to prevent scorching. Remove from pan to a heavy 2-quart deep casserole (about 4 inches deep) when browned. Repeat until all the meat is cooked. Add more suet as needed.

4. 4

   Reduce heat to medium and add mushrooms and onions. Saute 2-3 minutes or until tender. Transfer mushrooms and onions to casserole.

5. 5

   Add water to skillet and bring to boil over high heat, scraping skillet with spoon to remove and browned bits. Pour over meat mixture in casserole.

6. 6

   Add sherry, parsley, thyme, Worcestershire sauce, and remaining salt and pepper (or to taste) to mixture in casserole. Stir gently to combine.

7. 7

   On a lightly floured board, roll puff pastry out into a rough rectangle about 1/4 inch thick. Cut 2 12x1/2 inch strips from ends of pastry. Lay strips end-to-end around rim of casserole and firmly press into place. Moisten slightly with cold water.

8. 8

   Drape remaining pastry over the rolling pin and transfer to casserole. With a small, sharp knife, trim off excess pastry. Crimp edges.

9. 9

   Reroll excess pastry and cut into decorative shapes (leaves, flowers, or whatever). Moisten back sides of pastry cutouts with a mixture of the egg yolk and cream and place arrange attractively on top of the pie.

10. 10

    Slash 2 parallel cuts about 1 inch long in the center of the pie. Brush crust with the egg yolk and cream mixture.

11. 11

    Bake in center of oven at 425* F for 30 minutes. Reduce heat to 350* F and bake an additional 30 minutes or until crust is golden brown.

12. 12

    Serve immediately, while fresh and hot.