Steak and kidney pie

Get your butcher to dice the beef and slice the kidneys removing any sinew.

Heat some oil in a large saucepan, deep enough to hold all the meat, and colour the meat in small amounts at a time, then season.

Remove the meat and put to one side.

In the same pan fry the onion until soft and brown.

Add the flour, cook for 1 minute and season.

Add the stock, deglaze the bottom of the pan then put the meat back in and simmer until the meat is cooked for 1 ½ - 2 hours.

When ready, the sauce should be nice and thick. If not drain the meat and reduce the sauce.

Add the parsley and allow the meat mixture to go cold.

Preheat the oven to 200C/ gas mark 6.

Fill a pie dish with the mix. Roll enough puff pastry to cover the edge so it overlaps.

Brush the edge of the dish with water, stick the pastry on top and firmly press down. Also make some slits in the pastry to allow the steam to escape.

Brush with beaten egg and allow the pastry to rest for 10 minutes before cooking.

Bake for 30 minutes until golden brown in the preheated oven.