Ingredients
600g/1lb5oz stewing steak, diced
280g/10oz ox kidney, trimmed and finely sliced
125g/4oz plain flour
salt and pepper to taste
1 onion, peeled and chopped
1 tbsp fresh parsley, chopped
7.5ml/½tbsp tomato purée
150ml/5fl oz beef stock
225g/8oz puff pastry
1 egg, beaten for glazing

Method
1. Heat the oven to 220C/425F/Gas 7.
2. Put the steak and kidney into a bowl and toss in the flour and some salt and pepper.
3. Put the onion, meat and parsley into a pie dish and pack down.
4. Pour in the tomato purée, stock and enough water to come half way up the dish.
5. Roll out the pastry to 2mm/1/8in thick and cut a long strip to fit around the pie dish.
6. Brush the lip of the dish with water and press the strip of pastry on to it.
Brush the strip with more water and put the pastry over the top to make a lid. Cut away any excess and crimp the edges. Cut a 1cm/½in hole in the centre to allow the steam to escape and decorate the pie with any leftover pastry trimmings.
7. Chill the pie for 10 minutes, brush with the beaten egg and then bake in the oven for 30 minutes until the pastry is golden and risen. Decrease the heat to 180C/350F/Gas 4 and continue cooking the pie for another 90 minutes until the meat is tender. If the pastry gets too dark, cover with foil.