Steak & Kidney Pie

Steak & Kidney Pie

2-1/2 lbs. stewing beef, cut into chunks
1 whole beef kidney, cleaned & trimmed of any fat then cut into chunks
Place the stewing beef and kidney in a very large saucepan and fill with 4 cups of boiling water to cover completely.
Add 3 large onions cut up, 2 carrots sliced into coins or chopped and salt & pepper to taste.
Boil until completely cooked.
Then mix 2 Tbsp. flour and water and add to the cooked meat in the saucepan.

Pastry for 2 crusts
3 cups flour
1 tsp. salt
1 tsp. baking powder
1/3 lb. chunk of lard
1/3 cup ice cold water
Scatter flour on counter & roll out 2 rounds for deep dish pie plate (top and bottom)

Place cooled stewing beef, kidney, onion and carrot mixture into pastry lined pie plate.
Place the other pastry round on top and cut a couple of slits in top to allow steam to escape.
Crimp edges and brush with beaten egg yolk and milk mixture.
Bake in a pre-heated 350 degree for 1 hour.