Steak And Kidney Pie

Place the flour in a polythene bag to make seasoning the meat easier. Toss the steak and kidney in the seasoned flour. Heat the oil in a large pan, add the garlic, if using, onion and mushrooms and cook gently for 4-5 minutes. Add the steak and kidney and continue cooking for a further 5 minutes, stirring occasionally. Gradually stir in the stock, bay leaf, thyme, tomato puree and Worcestershire sauce. Cover and simmer for 1 hour or until tender. Place the cooked meat mixture in a 1 litre (1 3/4 pint) pie dish, remove the bay leaf and set aside to cool. Preheat the oven to Gas Mark 6/200 C/400 F. Roll out the pastry on a floured surface and cut a round for the lid. Brush round the rim of the pie dish with water and line with the pastry trimmings, pressing down gently. Brush the lining with water. Lift the pastry lid on the rolling pin and place over the pie dish, pressing down gently all around the rim of the dish. Trim off the surplus pastry and flute the edges. Decorate with any trimmings if wished. Brush the pastry lid with a little beaten egg and make a hole in the centre for the steam to escape. Bake in the oven for 30-40 minutes, or until golden.