Ingredients:
Heat the oven to 220C/425F/Gas 7.
Put the steak and kidney into a bowl and toss in the flour and some salt
and pepper.
Put the onion, meat and parsley into a pie dish and pack down.
Pour in the tomato purée, stock and enough water to come half way up the
dish.
Roll out the pastry to 2mm/1/8in thick and cut a long strip to fit around
the pie dish.
Brush the lip of the dish with water and press the strip of pastry on to
it.
Brush the strip with more water and put the pastry over the top to make a
lid. Cut away any excess and crimp the edges. Cut a 1cm/½in hole in the
centre to allow the steam to escape and decorate the pie with any leftover
pastry trimmings.
Chill the pie for 10 minutes, brush with the beaten egg and then bake in
the oven for 30 minutes until the pastry is golden and risen. Decrease the
heat to 180C/350F/Gas 4 and continue cooking the pie for another 90
minutes until the meat is tender. If the pastry gets too dark, cover with
foil.
