300g puff pastry
1 egg and 1 extra egg yolk beaten together
2 tbsp vegetable oil
700g/1lb 9oz stewing beef, diced
200g/7oz lamb kidney, diced
2 medium onions, diced
30g/1oz plain flour
850ml/1½ pints beef stock
salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce
Heat the vegetable oil in a large frying pan, and use to seal the beef. Remove and set to one side.
Brown the kidney in the same pan.
Add the onions and cook for 3-4 minutes.
Return the meat to the pan, sprinkle flour over and coat the meat and onions
Add the stock to the pan, stir well and bring to the boil.
Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool slightly.
Place the cooked meat mixture into a pie dish.
Roll out the pastry to 5mm (¼in) thick and 5cm (2in) larger than the dish you are using.
Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
Brush the surface with the beaten egg mixture.
Bake for 30-40 minutes at 220C/425F/Gas 7.
Serve with peas and carrots.
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Paella
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