Pie Filling
600g steak & kidney
1 chopped onion.
1 bay leaf & seasoning
2 tablespoon flour
4 mushrooms (optional)
½ pt stock
½ cup of red wine (optional)

Pastry
250g flour
125g block margarine
pinch salt
milk & water to mix

Method

Pie Filling
Dice the meat and roll it in the flour and seasoning.
Fry off until everything is brown the add onion, seasoning, a knob of butter, cook until onion is golden.
Add the stock and simmer for 1-1 ½ hours, leave to cool

Pastry and rest of recipe
Rub in the margarine to the flour and salt until it is like bread crumbs, pull together with a milk and water mixture.
If possible leave to stand in the fridge for an hour before rolling out.
Ideally the filling should be cooled when it is put in the pie to prevent the pastry shrinking.
Remove the bay leaf before putting it in the pie.
Roll out pastry to cover bottom of dish and a round to cover filling. Fill and cover using egg or milk to secure pastry.
You can then freeze this dish at this point if you wish, to cook another day.
To cook- glaze with milk and bake in a medium oven until the pastry is crisp.

For more recipes and a list of suppliers of quality Dartmoor meat

www.meatdartmoor.co.uk