Steak and kidney pie

In a bowl, combine kidneys and sauce. Heat half oil in a heavy-based saucepan on medium. Saute kidneys, until lightly browned. Set aside.

Heat remaining oil in same pan. Dust beef in flour, shaking off excess. Cook in two batches, 5-6 minutes, until well browned. Transfer to a plate.

In the same pan, saute onion and garlic for 3 minutes, until tender. Return kidneys and beef to pan with stock, water, wine and bouquet garni. Bring to boil. Reduce heat to low. Cook, covered, for 1 hour. Uncover and simmer for 30-40 minutes, until sauce thickens.

Make Pastry using method below.

Preheat oven to very hot, 220°C. Spoon meat and gravy into a 6-cup oven proof dish.

Roll out pastry to 5mm thick. Cut to cover top of dish. Brush with egg. Cut 3-4 slits in top of pie. Place on oven tray. Bake 10 minutes. Reduce oven to moderate, 180°C. Bake for further 15-20 minutes, until crisp and golden. Serve with vegies of choice.

Sift flour into a bowl. Add butter. rub in until almost combined. Add water, mix to a streaky dough. Roll out on floured board to 20 x 50cm. Fold into thirds. Give a quarter-turn and roll again. Repeat twice. Cut in halves. Wrap in plastic wrap, and chill half for 30 minutes (freeze remainder for later use).