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STEAK AND KIDNEY PIE 
MEAT FILLING:

1 lg. onion, coarsely chopped
3 oz. butter
Salt and pepper
1 tbsp. Worcestershire sauce
1 1/4 lb. lean chuck beef or round, cut into 1-inch cubes
1/2 lb. pork kidneys, cut into 1/2 inch pieces
2 tbsp. tomato paste
1/3 c. all-purpose flour
1 1/2 c. mushrooms, cut into quarters
1 1/2 c. meat stock
1 tbsp. parsley
1 bay leaf

Saute onion in butter until it is browned in large saucepan. Add remaining ingredients, and simmer covered for 1 hour or until meat is just tender. (This can be done night before and refrigerated, if necessary.) Make enough shortcrust pastry for 9-inch deep plate pie. Preheat the oven to 450 degrees.

Line a deep 9-inch pie dish with half of pastry, and roll out the remaining pastry to make a cover. After placing the covering pastry over the meat filling, press down the edges with a fork. (Use any leftover trimmings to make leaves to decorate the top of the pie.)

Make a hole in the center of the pie to let out the steam while it cooks. Brush the pastry with a little milk and beaten egg. Bake at 450 degrees for 20 minutes, then reduce the heat to 325 degrees and continue to cook the pie for a further 1/2 hour. Traditionally served with Brussel sprouts and new potatoes.

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