This was a family favourite of ours.Nan would make for us to have fresh on a Friday evening. Serves well with mash, boiled veg and lots of gravy left made from some of the cooking juices. Or if you prefer a cold snack a slice of pie with salad is tasty.
Ingredients
- 1 mix of Click Here Steak & Kidney Mix.
- 1 mix of Click Here – Basic Pasty Mix.
- Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.
- 1 egg. Break an egg into a cup and mix it up. This makes the egg wash.
Method
- Select your 8″ / 20 cm pie tin or any other oven proof dish.
- Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other.
- Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
- Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
- Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
- Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
- Now fill the pie with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
- Roll out the smaller piece of pastry until it is the correct size to form a lid.
- Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
- Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
- Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
- Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked.
- Place in a pre heated over ~ 170 C – 180 C
- Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
- Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
- Remove the pie from the oven and allow to cool a little before serving.