Steak and Kidney Pie
1 kg (21b) chuck steak, trimmed
250 g (8 oz) kidneys
1 large onion, chopped
2 tablespoons oil
2 cloves garlic, crushed
2 tablespoons plain flour
1 cup (250 ml/8 fl oz) beef stock
1 teaspoon dried thyme
2 teaspoons soft brown sugar
200 g (61/2 oz) parsnips, chopped and cooked until soft
2 cups (250 g/8 oz) self-raising flour
1 teaspoon ground coriander
150 g (5 oz) cold butter, chopped
1 egg yolk, lightly beaten
1. Cut the steak into cubes. Core and quarter the kidneys. Cook the onion in 1 tablespoon of oil until soft. Add the garlic and cook for 1 minute. Remove the onion and garlic from the pan.
2. Brown the steak and kidney in batches in the remaining oil. Add the flour and cook for 1 minute.
3. Return the onion to the pan; add the stock, thyme and sugar and mix. Bring to the boil, reduce the heat and simmer, covered, for 1 1/2-2 hours, or until the meat is tender. For the last 15 minutes, uncover and stir to thicken. Add 1/2 cup (125 ml/4 fl oz) of water if too dry. Allow to cool.
4. To make the parsnip pastry, puree the parsnips in a food processor and transfer to a bowl. Process the flour, coriander and butter until crumbly. Add the parsnip and egg yolk. Process in short bursts until the mixture comes together. Turn out onto a floured surface and gather into a ball. Cover with plastic wrap and refrigerate for at least 30 minutes.
5. Preheat the oven to moderately hot 200Â°C (400Â°F/Gas 6). Divide the pastry in half. Roll out one half to line a 23 cm (9 inch) pie dish. Press well into the sides. Fill with the steak and kidney filling. Roll out the other piece to cover the dish. Dampen the edges with water and press together to seal. Trim the excess pastry and use to decorate the top of the pie.
6. Cut 2 slits in the top, then brush with the combined egg yolk and 1 tablespoon of milk. Bake for 30 minutes, or until golden.