Steak & Kidney Pudding

Ingredients

• Filling

  • 1/2 cup flour
  • Gregg's Natural Sea Salt, freshly ground
  • Gregg's Whole Black Peppercorns, freshly ground
  • 500g stewing steak, cubed
  • 2 sheeps kidneys, cubed
  • 1 large onion, chopped
  • 1 Tbsp Gregg's Rubbed Sage
  • 1 carrot, peeled & sliced
  • 3/4 cup water

• Pastry

  • 2 cups plain flour
  • 2 tsp baking powder
  • Gregg's Natural Sea Salt, freshly ground
  • Gregg's Whole Black Peppercorns, freshly ground
  • 1 cup Shreddo Quality Shortening
  • cold water

Method

Place the first measure of flour with salt and pepper to your taste in a bowl. Toss the meat and kidneys in the flour and coat thoroughly. Add onion, sage, carrot and water to the meat and stir well.

To make the pastry; combine the flour, baking powder, salt, pepper and SHREDDO Quality Shortening in a bowl or food processor. Add enough cold water to make a firm dough.

Roll out the pastry on a lightly floured board to make a large circle. Cut out a quarter segment of the pastry and reroll in a circle to use for a lid.

Grease a deep 1 litre steam pudding basin and place the large piece of dough in the basin and seal the cut edge well.

Place the meat mixture in the pastry and add more water if necessary. Press the pastry lid firmly on top.

Cover the pudding basin with a lid or a layer of baking paper then a layer of foil secured with string.

Place a trivet or upturned saucer in the base of a large saucepan. Place the basin on top then pour in enough boiling water to reach halfway up the sides of the basin..

Boil covered for 3½ - 4 hours, topping up the water if required.