Steak and kidney pie

Rub 250 g of flour with 1 pinch of salt and 140 g of cold butter into crumbs. Separate 1 egg and use only its yolk. Mix the yolk with 45 ml of water and bring the dough together without overworking. Wrap and chill for at least 60 min. Reserve 1 whole egg for glazing.

Remove the kidney's white core and fat and cut into lobes. Peel and chop the onion. Heat 15 ml of oil, brown the kidney and drain. Wipe the pan, heat 15 ml of oil with 25 g of butter and cook the onion for 10 min. Transfer the onion to an oven-safe casserole.

Cut the beef into cubes. Separately heat the water portion for the filling. Heat the oven to 160 °C. Clean and slice the mushrooms. Coat the beef in the reserved 85 g of flour with 1 pinch of salt and pepper, keeping excess flour. Heat the 15 ml of oil with 50 g of butter and brown the beef in batches. Transfer to the casserole. Add 25 g of butter to the pan and cook mushrooms for 2 min. Combine mushrooms, kidney, all remaining coating flour, 600 ml of hot water, stock powder and bay in the casserole. Cover and bake for about 90 min until tender and thickened.

Remove bay. Divide the filling into shallow containers and cool quickly over an ice bath for about 60 min until cold. Refrigerate for about 720 min overnight. Next day, remove the solidified surface fat and keep the filling cold until assembly.

Use a pie dish about 30 × 23 cm and 6.5 cm deep. Roll the pastry on the reserved 15 g of flour. Cut a lid extending 1 cm beyond the dish and 6 cm-wide strips from the trimmings. Grease the rim and pie funnel with 5 g of butter. Line the rim with the strips extending down the sides. Stand the funnel in the centre and add cold filling without overfilling. Use the reserved 10 ml of water to moisten joins, add the lid and seal.

Heat the oven to 200 °C. Beat the reserved whole egg with milk. Cut 4 slashes in the lid and brush with egg. Bake for 20 min, reduce to 185 °C and bake about 25 min more until golden and cooked, with the filling hot in the centre. Continue if needed, protecting the pastry. Rest for 10 min before serving.