- Portion size 6 servings
- Pastry for 9-inch (23 cm) double-crust pie
- 1 beef kidney trimmed (1/2 lb/250 g)
- 1 tablespoon vegetable oil
- 1 lb lean minced beef
- 1 onion finely chopped
- 1/2 cup finely chopped celery
- 2 potatoes peeled and cubed
- 1 cup beef stock
- 1/4 cup minced fresh parsley
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon all-purpose flour
- 1 tablespoon butter
- 1 egg yolk
- 1 tablespoon water
Pastry for 9-inch (23 cm) double-crust pie.
Filling:Cut kidney into 1/2-inch (1 cm) cubes. In bowl, cover kidney with cold water; let soak for 1 hour. Drain well and pat dry.
In large skillet, heat oil over medium-high heat; brown kidney and beef, stirring frequently to break up beef. Add onion and celery; cook for 3 minutes or until softened. Drain off any fat.
Transfer meat mixture to saucepan. Add potatoes, stock, parsley, Worcestershire sauce, sage, salt and pepper; bring to boil. Cover tightly and reduce heat to low; simmer for 1 hour or until kidney is tender.
Blend together flour and butter; stir into meat mixture and cook, stirring, for 2 to 3 minutes or until thickened. Taste and adjust seasoning if necessary. Let cool.
Roll out bottom pastry and fit into 9-inch (23 cm) pie plate; do not trim. Roll out top pastry. Spoon filling into pie shell. Moisten rim of shell and cover with top pastry. Trim and flute edge.
Glaze: Mix together egg yolk and water; brush over pastry. Cut steam vents in top. Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C) and bake for about 35 minutes longer or until filling steams and pastry is golden.