* 600 g (1lb 5 oz) diced stewing steak, diced
* 280 g (10 oz) beef kidney, trimmed and finely sliced
* 2 tablespoons plain flour
* 150ml/5fl oz beef stock mixed with a dash of red wine. Half an Oxo cube would do at a push
* Salt and freshly ground black pepper to taste
* Pinch of mustard
* 1 large onion, peeled and chopped
* 2 tablespoons freshly chopped parsley
* 1 tablespoon tomato purée
* 225g/8oz ready rolled puff pastry

===Method===
* Trim any excess fat from the steak and the kidneys
* Season the flour and add the steak and kidney and coat well
* shake off any excess flour
* Layer the onion, meat and parsley into a buttered pie dish
* Mix the tomato purée, beef stock and mustard
* Pour the stock mixture into the dish so that the meat is just over half covered. Add extra water if required
* Roll out the pastry to 2mm (1/8") thick and cut a long strip to fit around the edge of the pie dish
* Brush the edge of the dish with water and press the strip on to it.
* Brush the top of the strip with more water and lay the pastry on the top to make a lid
* Trim away any excess and crimp the edge. Cut a 1cm (½") hole in the top to allow steam to escape or fit a pie funnel.
* Refrigerate the pie for 15 minutes
* Bake in the oven for 30 minutes in the middle of the oven until the pastry has risen and is golden brown
* Once the pastry has risen, lay a sheet of tin foil very loosely over the top of the pastry to prevent it overcooking
* Lower the heat to 180° C (350° F - Gas 4 - moderate) and cook for a further 90 minutes

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