• 210 g (7½ oz) plain flour, plus extra for dusting
  • 750g (1½ lb) braising steak, cut into chunks
  • 150 g (5 oz) lambs' kidneys, cut into small pieces
  • 3 tablespoons vegetable oil
  • 2 onions, chopped
  • 600 ml (1 pint) beef stock (see page 108 for homemade)
  • ½ teaspoon baking powder
  • 100 g (3½ oz) beef suet
  • about 150 ml (¼ pint) cold water
  • 85 g (3¼ oz) can smoked oysters, drained and halved
  • 3 tablespoons chopped parsley
  • 3 tablespoons Worcestershire sauce
  • beaten egg, to glaze
  • salt and pepper

Season 1½ tablespoons of the flour on a plate. Coat the beef and kidneys with the flour. Heat 2 tablespoons of the oil in a flameproof casserole and fry the meat in batches until browned on all sides, lifting out with a slotted spoon on to a plate.

Heat the remaining oil in the casserole and fry the onions for 5 minutes. Tip in any flour left over from coating. Cook, stirring, for 1 minute. Blend in the stock.

Return all the meat to the casserole and bring to a simmer, stirring. Cover and cook in a preheated oven, 160°C (325°F), Gas Mark 3, for 1½ hours.

Mix together the remaining flour, baking powder, suet and a little salt and pepper in a bowl. Add enough of the measurement water, mixing with a round-bladed knife, to make a soft dough. Roll the dough out on a floured surface to a round the same diameter as the casserole.

Stir the oysters, parsley and Worcestershire sauce into the casserole and increase the oven temperature to 200°C (400°F), Gas Mark 6. Lay the pastry dough over the filling and brush with beaten egg to glaze. Bake for about 25 minutes until the pastry is pale golden.

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