Steak and Kidney Pie

Chapter 4

Helena, baby, please don't use my Potions book for your gastronomical pursuits. I love your food but if you want to write them down, buy your own books. Oh yes, before I forget. Philip Black, stop reading this book or I'll bury you alive. Ingredients 1 pound (450g) of beef shank 3 lamb kidneys 1/4 pound (125g) mushrooms 2 onions 1/2 stick (50g) butter 1/2 cup red wine, or water 1 egg, beaten 2 circular pastry sheets 1/2 cup (50g) all-purpose flour 1 dl of beef broth 2 tbsp parsley Salt, pepper 1. Peel and chop onions. Wash the mushrooms, and cut them into strips. Cut the beef and kidneys into small cubes and roll in flour. 2. Melt the butter in a skillet, brown the diced beef and kidneys over high heat. Remove from the pan and set aside. 3. In the same pan, saute onions and mushrooms for 3 minutes over high heat. Deglaze with 1/2 cup red wine or water. Stir in parsley and season with salt and pepper, to taste. 4. Reduce heat and simmer for 10 minutes, until the sauce has reduced. Then add the meat and mushrooms to the pan and mix. 5. Line a mold with the puff pastry. Garnish with the preparation and cover with the second pastry sheet. Pinch the edges to seal and make a little hole on the top. Insert a little foil chimney in to let steam out when cooking. Brush the crust with the beaten egg and bake in a hot oven at 425°F (230°C) for 45 minutes. Enjoy!