Dice kidney, steak and
onion. Almost cover with water and cook until tender.
Season with salt and
pepper. Thicken with gravy mix or flour and water. If a very brown gravy
is required a little soy sauce can be added. If using soy sauce, be careful
with amount of salt.
Add a good tablespoon
of chopped parsley and mix. Pour into lined pie dish. To allow steam to
escape, either place a pie chimney in the centre and cover with pastry
dough, or cut a design into pastry after covering.
Preheat oven to 390°
F (195° C).
Pastry: Sift together
flour and salt. Rub one quarter of the shortening into flour using tips
of fingers. Add water and lemon juice and mix into a firm dough. Knead
well and roll out into an oblong. Spread two thirds of the pastry with
a further quarter of the shortening, sprinkle with some flour, and fold
into three the unbuttered side first. Press open ends of pastry together,
half turn the pastry and roll out again. Spread with shortening as before.
Repeat rolling and spreading until the shortening is all used. Fold and
roll once more without fat to the size and shape required for the pie
Glaze top with a little
Bake in a preheated 390°
F (195° C) oven until the pastry is brown, about 45 minutes.
to read more about Australian food
Margaret prefers to use ox kidney
for her pie, but feels that it is a matter of taste and whatever kidneys
are available at your butcher will be fine. Ox kidney is readily available
in Australian cooking.