Preheat oven to 200c. 1 Use one sheet of pastry and roll out onto your chopping board. Use a saucer to cut around to produce two pieces of pastry. 2 Use a small knife to light crisscross the pastry without making the indentations too deep. 3 Place the pieces of pastry on a lightly greased baking tray and place in the oven for 10 minutes. 4 Prepare the kidney with a pair of scissors by cutting in half and removing the sinew. Then cut into dice. Heat a large frying pan and add a drizzle of olive oil. 5 Add the red onion, crush in the garlic and add the mixed herbs. Cook for 30 seconds. Add the diced kidneys to the pan and and allow to seal for a further minute, stirring occasionally. 6 Add the red wine and reduce over a fairly rapid heat. Add 2 tbsp tomato puree to the large frying pan and stir in thoroughly. 7 Add the beef stock a bit at a time, stirring well after each addition. Simmer, turning the heat down to low. 8 Dice the fillet steak into 1" cubes. Heat a medium pan and drizzle with olive oil. Add the steak to the pan, seal and brown well. 9 Transfer the steak to the large pan with the kidney mixture and pour in any additional liquor. 10 Remove the pastry from the oven and leave to one side. Make up the seasoned flour by adding the cajun spice and mixing well. 11 Cut the par-boiled potatoes into wedges. Place the wedges into the seasoned flour and transfer them to the eggwash. Finally transfer the wedges back to the seasoned flour and coat well. 12 Place the cabbage leaves into a pan of boiling water and leave for a minute. Shake off any excess flour and place the wedges into the frying basket. Deep fry until golden brown. 13 Drain the cabbage leaves through a colander and return to the pan. Deep-fry the wedges until golden brown and remove from the oil. Place on a plate covered with kitchen towel. 14 To serve: Arrange the cabbage leaves on a serving plate and spoon on a portion of the steak and kidney mixture. Cover with the pastry lid. 15 Carefully arrange the spicy wedges around the pie and garnish with a sprig of curly parsley. Recipe by: Cant Cook Wont Cook