Steak & Kidney Pie

Heat a heavy saucepan on medium heat. When hot, add the oil.

Cut steak into chunks about 1" accross, but it is not critical. Core the kidneys - cut in half lengthways, then again at right-angles. Chop out the tough white bits - then chop the kidneys into smallish chunks. Brown the steak in the pan a batch at a time, removing each time, then brown the kidneys and remove.

With the pan still on lower heat, add the onions and soften, stirring to mix with the meat juices, for about 5 minutes. Add the wine to de-glaze and reduce until sticky. Turn the heat right down and add the flour, stirring well in. Heat for a minute. Meanwhile, heat the stock to simmering point (2 mins in a microwave).

Add the stock to the pot slowly, stirring in to mix with the flour evenly and dissolve all the juices. Add the steak and kidney back to the pot. Bring the pan to a simmer. Add the thyme and season well with salt and pepper. Taste. Allow to simmer for at least 1.5 hours, adding hot water to prevent the sauce from becoming too thick. Once the steak is tender, allow to cool.

Meanwhile, add the baking soda to the pastry mix in a large bowl, then add cold water in small batches, mixing hard with a wooden spoon, until the dough forms and holds together in one piece. Chill in the fridge until you need it.

Preheat the oven to 220C / Gasmark 7. Roll the dough out to just larger than the lid of the baking tin or pot - I use a balti dish! Fill the dish with the steak & kidney. Butter or oil the inside edge of the dish above the mixture, then place the pastry on top, allowing the edges to fold up and crimp. Brush the top of the pastry with a little milk, and make 2 small knife hole 1cm long in the middle of the lid.

Bake in the oven for 20-25 minutes, until the pastry rises a little and turns golden.